Comparison of antibacterial activities of Coriander (Coriandrum sativum) and Mint spp. (Mentha arvensis) extracts against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis

Abstract Mint spp. (Mentha arvensis) and Coriander (Coriandrum sativum) leaves extracts comparison against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. Paper Disk Diffusion and Agar Well Diffusion were followed to compare zone of inhibition (mm) for coriander and mint leaves extracts against selected bacterial strains. Mint leaves extracts showed greater inhibition zone as compared to coriander leaves extracts. As average showed that mint extracts has excellent zone of inhibition 19.8mm and 18.9 mm against Staphylococcus aureus and Salmonella enteritidis respectively. While coriander leaves extracts is most inhibitory against   Escherichia coli. It is concluded that Mint spp. (Mentha arvensis) extracts showed greater antibacterial activities having an average of 18.3 mm zone of inhibition and can be used as the best food preservatives, while Coriander (Coriandrum sativum)  is a good aromatic plant with limited antibacterial activity with average of 17.5mm zone of inhibition.

Keywords Mint spp. and coriander leaves extracts; antibacterial activity

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Updated: April 15, 2016 — 2:13 pm
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