Antibacterial effect of six plant extracts on some pathogenic ‎bacteria

Maryam  Abolghazi; Ramin  Abiri; Mohammad Bagher  Majnooni‎; Badieh  Fallahi‎; Mehran  Babanejad‎

Journal of Clinical Research in Paramedical Sciences

The Official Journal of Paramedical School, KUMS

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Antibacterial effect of six plant extracts on some pathogenic ‎bacteria

Author(s):

Maryam Abolghazi¹,

Ramin Abiri²,

Mohammad Bagher Majnooni‎¹,

Badieh Fallahi‎³,

Mehran Babanejad‎^4,*

1Students Research committee, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah‎, Iran

2Department of Microbiology, School of Medicine, Kermanshah University of Medical ‎Sciences, Kermanshah‎, Iran

3Students Research committee, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah‎, Iran

4Department of Epidemiology, School of Health, Ilam University of Medical Sciences, Ilam‎, Iran

Journal of Clinical Research in Paramedical Sciences:Vol. 2, issue 3; e82266

Published online:Nov 15, 2013

Article type:Research Article

Received:Apr 15, 2013

Accepted:Oct 14, 2013

How to Cite: Abolghazi M, Abiri R, Majnooni‎ M B, Fallahi‎ B, Babanejad‎ M. Antibacterial effect of six plant extracts on some pathogenic ‎bacteria.J Clin Res Paramed Sci.2013;2(3):e82266.

Abstract

Introduction: According to side effects of chemical drugs, recently much attention has been paid to plants as a drug. The present study aimed to determine the antibacterial effect of six plant extracts on some pathogenic bacteria.

Materials and Methods: In an experimental study, at first the six plant extracts including Cinnamon, Turmeric, Thyme, Peganum harmala, Citrus aurantium and Achillea were prepared. Next, with regard to the minimum Inhibitory concentration (MIC) and standardized broth micro dilution method concentrations of each extract successively 62 to 12000 μg/ml prepared and then a 0.5 McFarland unit concentration of eight bacteria including standard Staphylococcus aurous (standard strain), Pseudomonas aeruginosa, Staphylococcus aurous, Enterococus Faecium, Escherichia coli, Salmonella typhi, Shigella dysenteriae and Klebsiella Pneumonia was obtained. The prepared compound was
diluted back to 1 in a thousand.

Results: All the extracts were able to inhibit the growth of all bacteria. In general, Peganum harmala and Turmeric were the most inhibitor so that their MIC against shigella dysenteriae was 62 and 125µg/ml, respectively. Cinnamon was the third against shigella dysenteriae and the standard Staphylococcus aurous strains at a concentration of 1000 µg/ml. Achillea, Citrus aurantium and Thyme had not a considerable inhibitory against
all bacteria.

Conclusions: In general, Peganum harmala, Turmeric and Cinnamon had a higher antibacterial activity and can be used as a food preservative and a drug compound for treatment.

Keywords

Antibacterial

plant extract

pathogenic bacteria

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