In vitro bacteriostatic properties of Kamias (Averrhoa bilimbi) fruit ethanolic extract against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa
Paper Details
In vitro bacteriostatic properties of Kamias (Averrhoa bilimbi) fruit ethanolic extract against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa
Abstract
A study was conducted to (a) determine the phytochemical constituents found in Kamias ethanolic extract that give its bacteriostatic property, and to (b) determine the degree of bacteriostatic property of the Kamias ethanolic extract in different concentrations (25%, 50%, 75%, and 100%) based on the zone of inhibition. The results of the study showed that the constituents which gave the bacteriostatic property of Kamias are flavonoids, saponins, and tannins. Among the different concentrations that were tested, the concentration that contained 100% Kamias ethanolic extract exhibited the highest zone of inhibition. The 100% concentration of the Kamias ethanolic extract with a mean zone of inhibition of 11.4mm was revealed to be the most effective inhibitor of Staphylococcus aureus as compared to the other concentrations. No zone of inhibition was exhibited on the different concentrations against Escherichia coli and Pseudomonas aeruginosa with a mean zone of inhibition of 6mm. Kamias ethanolic extract, as an organic component for hand sanitizer, has phytochemical constituents responsible for its bacteriostatic activity, and the highest concentration of Kamias ethanolic extract possessed a bacteriostatic property with the ideal concentration and potential in formulating the hand sanitizer as an organic ingredient.
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