In- Vitro Study of Antibacterial Properties and Phytochemical Contents of Coriander Seeds Against Five Bacteria.

Arjan Zeynel, U. Abbas
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Abstract

In an effort to highlight the role of digestion and maceration methods to determine the strength of antibacterial effect and phytochemical elements of coriander seeds aqueous and methanolic extracts. Five concentrations (20, 40, 80, 160 and 320 mg/ml) of four extracts (aqueous by maceration, aqueous by digestion, methanolic by maceration and methanolic by digestion) were utilized against five clinically isolated bacteria (Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aerogenosa and Acenitobacter baumani), and compared with ciprofloxacin and cefotaxime discs as control. Agar well diffusion technique was employed to clarify the antibacterial activity of the extracts' concentrations relaying on quantifying the diameter of inhibition zone (IZ) in millimeter. The bioactive chemical compounds of four extracts were specified by means of conventional systems. In the main, all extracts inhibited the growth of every bacterial species starting from (80) mg/ml concentration, forming IZs' with various measurements that their expansion was drawing upon the rising of extracts' concentrations. The IZs that proceeded from (160, 320) mg/ml concentrations were larger than that come out from cefotaxime. The maceration extracts declared their embracement of alkaloids, and their impact were vigorous compared with the extracts of digestion which marked by comprising the tannins and flavonoids in aqueous and methanolic extracts one by one. The most susceptible bacterium to ethanolic extracts was S. aureus. It could be benefiting from coriander seeds for treatment of bacterial infections through extraction the Kirkuk University Journal /Scientific Studies (KUJSS) Volume 14, Issue 2, June 2019 , pp. (1-18) ISSN: 1992-0849 (Print), 2616-6801 (Online) Web Site: www.uokirkuk.edu.iq/kujss E. mail: kujss@uokirkuk.edu.iq, kujss.journal@gmail.com 2 best active phytoconstituents by using both of suitable extraction technique and solvents together.
香菜种子对5种细菌的抗菌性能及植物化学成分的体外研究。
为了强调消化和浸渍方法的作用,以确定香菜种子的水提取物和甲醇提取物的抗菌效果和植物化学元素的强度。使用五种浓度(20、40、80、160和320 mg/ml)的四种提取物(浸渍水溶液、消化水溶液、浸渍甲醇溶液和消化甲醇溶液)对抗五种临床分离的细菌(金黄色葡萄球菌、大肠杆菌、肺炎克雷伯菌、aerogenosa假单胞菌和鲍曼Acenitobacter baumani),并与环丙沙星和头孢噻肟片作对照。采用琼脂扩散技术,通过以毫米为单位量化抑制区(IZ)的直径来阐明提取物浓度的抗菌活性。采用常规体系对四种提取物的生物活性化合物进行了鉴定。总的来说,从(80)mg/ml浓度开始,所有提取物都抑制了每种细菌的生长,形成了IZs,各种测量结果表明,它们的膨胀是由于提取物浓度的升高。由(160320)mg/ml浓度产生的IZ比由头孢噻肟产生的IZs大。浸渍提取物表明其被生物碱包裹,与以水性提取物和甲醇提取物中的单宁和黄酮类化合物逐一包含为标志的消化提取物相比,其影响是强烈的。对乙醇提取物最敏感的细菌是金黄色葡萄球菌。它可能受益于香菜籽通过提取治疗细菌感染,《基尔库克大学学报/科学研究》(KUJSS)第14卷第2期,2019年6月,pp.(1-18)ISSN:1992-0849(印刷版),2616-6801(在线)网站:www.uokirkuk.edu.iq/KUJSS电子邮件:kujss@uokirkuk.edu.iq,kujss.journal@gmail.com2种最佳活性植物成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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