Determination of Antimicrobial Activity of Some Medicinal and Aromatic Plant Extracts on Antibiotic Resistant Escherichia coli Strains
DOI:
https://doi.org/10.24925/turjaf.v12i11.1938-1943.7096Keywords:
Medicinal and aromatic plants, Ginger, Garlic, Mint, Antibiotic resistance, Escherichia coliAbstract
This study was carried out to determine the in vitro antimicrobial activity of ginger (Zingiber officinale), garlic (Allium sativum L.) and mint (Mentha piperita L.) medicinal and aromatic plant extracts prepared by using different solvents against multiple antibiotic resistant Escherichia coli strains. For the preparation of ginger, garlic and mint extracts, ethanol, methanol, acetone and distilled water were used as solvents. After the determination of the extraction efficiency of the solvents, the in vitro antimicrobial activity of the prepared extracts was determined by disk diffusion method using six different multi-antibiotic resistant E. coli strains (EC1-6). The extraction yield obtained from mint extraction using water or methanol as solvent was higher (P<0.001) than acetone and ethanol. Similarly, the extraction yield of ginger and garlic samples using water was higher (P=0.013 and P<0.001, respectively) than the other solvents. Ethanol and methanol extracts of ginger showed (P=0.020 and P=0.026, respectively) antimicrobial activity against E. coli EC2 and EC4 strains. However, ginger extracts did not affect (P>0.05) other E. coli strains. Ethanol and methanol extracts of garlic demonstrated antibacterial activity against all E. coli strains except the E. coli EC2 strain (P<0.05). However, no antimicrobial activity of mint extracts prepared using different solvents was detected against any E. coli strains. The study results showed that ginger ethanol or methanol extracts and garlic ethanol extracts can be used as antimicrobial agents against the E. coli strains.
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