Akademik Veri Yönetim Sistemi
FRESENIUS ENVIRONMENTAL BULLETIN, cilt.31, sa.09, ss.9755-9761, 2022 (SCI-Expanded)
This study aimed to evaluate the in vitro anti-bacterial activity of ethanolic extract of Salvia to-mentosa against Staphylococcus aureus, Escherichiacoli, and Pseudomonas aeruginosa as well as to phe-nolic compounds. Phenolic compounds were ana-lysed by HPLC-DAD. The Antibacterial activity ofthe extract against some bacterial strains was evalu-ated using the microdilution method to determine theminimum inhibitory concentration (MIC) and min i-mum bactericidal concentration (MBC), and agarwell diffusion method. In the ethanolic extract of S.tomentosa, the major phenolic acid was rosmarinicacid and the main flavonoid was hesperidin. Maxi-mum zones of inhibition were found in the followin gorder: S. aureus (16.05 ± 0.34 mm), E. coli (15.07 ±0.26 mm), and P. aeruginosa. No inhibition was ob-served against P. aeruginosa at all treated concentra-tions of the ethanolic extract (100–6.25 mg/mL). TheMIC values of the extract for S. aureus, E. coli, andP. aeruginosa were 3.12, 6.25, and >25.00 mg/ mLfor 24 h, respectively. The MBC values were 25.00,25.00, and >25.00 mg/mL, respectively. The resultof this study indicates that except for P. aeruginosapathogen, the ethanolic extract of S. tomentosa ex-hibited antibacterial activity against S. aureus and E.coli food spoilage pathogens at high concentration
This study aimed to evaluate the in vitro anti-bacterial activity of ethanolic extract of Salvia to-mentosa against Staphylococcus aureus, Escherichiacoli, and Pseudomonas aeruginosa as well as to phe-nolic compounds. Phenolic compounds were ana-lysed by HPLC-DAD. The Antibacterial activity ofthe extract against some bacterial strains was evalu-ated using the microdilution method to determine theminimum inhibitory concentration (MIC) and min i-mum bactericidal concentration (MBC), and agarwell diffusion method. In the ethanolic extract of S.tomentosa, the major phenolic acid was rosmarinicacid and the main flavonoid was hesperidin. Maxi-mum zones of inhibition were found in the followin gorder: S. aureus (16.05 ± 0.34 mm), E. coli (15.07 ±0.26 mm), and P. aeruginosa. No inhibition was ob-served against P. aeruginosa at all treated concentra-tions of the ethanolic extract (100–6.25 mg/mL). TheMIC values of the extract for S. aureus, E. coli, andP. aeruginosa were 3.12, 6.25, and >25.00 mg/ mLfor 24 h, respectively. The MBC values were 25.00,25.00, and >25.00 mg/mL, respectively. The resultof this study indicates that except for P. aeruginosapathogen, the ethanolic extract of S. tomentosa ex-hibited antibacterial activity against S. aureus and E.coli food spoilage pathogens at high concentrations.