Antimicrobial Potential of Coriandrum Sativum, Lactuca Sativa and Mentha Spicata against Antibiotic Resistant Microorganisms

Abstract

ABSTRACT The antimicrobial properties of Coriandrum sativum, Lactuca sativa, and Mentha spicata were examined using Kirby-Bauer disk diffusion technique. Among the solvents used for extraction, methanol, acetone, and n-hexane extracts were effective against antibiotic resistant microbes. The highest inhibition zone (17.0 ± 0.5 mm) was noted for the methanol extract of C. sativum against Bacillus cereus and the lowest zone of inhibition (7.0 ± 0.7 mm) was observed for the aqueous extract of M. spicata against E. coli. Methanol extracts from the three plants inhibited mycelial growth of tested fungi particularly for Aspergillus sp. and Penicillium sp.. The methanol extract of these plants had minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum fungicidal concentration (MFC) values ranging from 200 to 400 mg mL−1, 300 to 500 mg mL−1, and 400 to 500 mg mL−1, respectively.