Ashok Kumar; Palvi Sharma; Anupama Mahajan; Zarina Begum

doi:10.3126/njb.v6i1.22336

In Vitro Comparative Study of Antioxidant and Antibacterial Activity of Selected Dietary Plants

Ashok Kumar
Department of Biotechnology, Shaheed Udham Singh College of Engineering and Technology (SUSCET), Punjab
Palvi Sharma
Department of Biotechnology, Shaheed Udham Singh College of Engineering and Technology (SUSCET), Punjab
Anupama Mahajan
Department of Biotechnology, Shaheed Udham Singh College of Engineering and Technology (SUSCET), Punjab
Zarina Begum
Department of Biotechnology, Shaheed Udham Singh College of Engineering and Technology (SUSCET), Punjab

Abstract

Ethanolic extracts of Garlic (Bulb), Aloe (leaf), Flower bud (buds), Turmeric (rhizomes) and Ginger (rhizomes) were used for relative analysis of antioxidant and antimicrobial activity. Antioxidant activity was determined by DPPH [1, 1-Diphenyl-2-picryl hydrazyl] assay and expressed with Ascorbic acid. It was observed that turmeric and ginger have more antioxidant activity than garlic, Aloe and Flower bud. These extracts were further studied for antibacterial activity by agar well diffusion and spectrophotometric method against tetracycline as reference. The result showed that Flower bud is more effective against Escherichia coli, Pseudomonas aeuroginosa, Bacillus subtilis and Staphylococcus aureus compared to other plants extract. However, all the plants extract did show antioxidant and antibacterial activity.

Published at

15. January 2019
https://doi.org/10.3126/njb.v6i1.22336
Issue:

Vol. 6 No. 1 (2018)
Section:

Original Research Articles
Keywords:

Antioxidant Antimicrobial Spectrophotometer and Well Diffusion
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Kumar, A., Sharma, P., Mahajan, A., & Begum, Z. (2019). In Vitro Comparative Study of Antioxidant and Antibacterial Activity of Selected Dietary Plants. Nepal Journal of Biotechnology, 6(1), 39–45. https://doi.org/10.3126/njb.v6i1.22336

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