Study of Antimicrobial effect of some leafy vegetables-a comparative study

Authors

  • Pranjali Rangari Kamla Nehru Mahavidyalaya, Nagpur, MS, India
  • Sneha Khadse Project Assistant at CSIR –NEERI, Nagpur, MS, India

Abstract

The present study deals with the antimicrobial effect of some leafy vegetables that is a comparative study of leafy vegetables. The plant samples were collected from local vegetable vendors. They were categorized as Seasonal (Monsoon) plants- Amaranth leaves (chawlai ),  spinach, fenugreek leaves(  methi),  daikon  leaves (  muli). The method of agar well diffusion method was used for checking the antimicrobial activities of test samples. Each test organism was grown by inoculating the bacterial culture into fresh sterile Nutrient media and incubating overnight at 37 degrees centigrade. These cultured organisms were then used for the study. The effective and determinative anti-microbial activity against the selected bacterial strains (Escherichia coli,, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumonia) was extracted with aqueous and acetone. The acetone extract was found more active against all the test bacterial strains than hot water extract.

Keywords: Spinach (Spinacia oleracea),  Methi (Fenugreek Leaves),  Daikon (Raphanus sativus), Chawali (Amaranth Leaves)

Downloads

Download data is not yet available.

Additional Files

Published

2020-06-30

How to Cite

Pranjali Rangari, & Sneha Khadse. (2020). Study of Antimicrobial effect of some leafy vegetables-a comparative study. International Journal of Life Sciences, 8(2), 427–432. Retrieved from https://ijlsci.in/ls/index.php/home/article/view/28

Issue

Vol. 8 No. 2 (2020): International Journal of Life Sciences

Section

Research Articles

License

Copyright (c) 2020 Pranjali Rangari, Sneha Khadse

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license unless indicated otherwise in a credit line to the material. If the material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/ licenses/by/4.0/