Antibacterial effect of six plant extracts on some pathogenic ‎bacteria

authors:

avatar Maryam Abolghazi 1 , avatar Ramin Abiri 2 , avatar Mohammad Bagher Majnooni‎ 1 , avatar Badieh Fallahi‎ 3 , avatar Mehran Babanejad‎ 4 , *

Students Research committee, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah‎, Iran
Department of Microbiology, School of Medicine, Kermanshah University of Medical ‎Sciences, Kermanshah‎, Iran
Students Research committee, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah‎, Iran
Department 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: November 15, 2013
article type: Research Article
received: April 15, 2013
accepted: October 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.
 

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