In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu)
The antimicrobial activity of 13 total extracts was evaluated, 10 soft extracts (B) and 3 blended extracts (E) prepared from dry and fresh leaves of Petiveria alliacea L. Various solvents were used for their preparation: hydroalcoholic solution at 30%, 80% and isopropyl alcohol. The antimicrobial ef...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade de São Paulo
2013-06-01
|
Series: | Brazilian Journal of Pharmaceutical Sciences |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200006&lng=en&tlng=en |
id |
doaj-e78554a4b836432bb1d24cfb1ce2a309 |
---|---|
record_format |
Article |
spelling |
doaj-e78554a4b836432bb1d24cfb1ce2a3092020-11-24T23:01:29ZengUniversidade de São PauloBrazilian Journal of Pharmaceutical Sciences2175-97902013-06-0149224125010.1590/S1984-82502013000200006S1984-82502013000200006In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu)Ania Ochoa Pacheco0Jorge Marín Morán1Zenia González Giro2Adrian Hidalgo Rodríguez3Rachel Juliet Mujawimana4Karel Tamayo González5Sandra Sariego Frómeta6Universidad de OrienteUniversidad de OrienteUniversidad de OrienteUniversidad de OrienteUniversidad de OrienteUniversidad de OrienteUniversity of GranmaThe antimicrobial activity of 13 total extracts was evaluated, 10 soft extracts (B) and 3 blended extracts (E) prepared from dry and fresh leaves of Petiveria alliacea L. Various solvents were used for their preparation: hydroalcoholic solution at 30%, 80% and isopropyl alcohol. The antimicrobial effect of the extracts was tested by means of the method of Kirby-Bauer, using four bacterial strains from the ATCC collection (Escherichia coli, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa) and a leveduriform fungus (Candida albicans). The following quality control parameters were determined for most active extracts: physical, physical-chemical and chemical parameters. The results were: nine extracts showed antibacterial activity, being the most concentrated (B8 and E3), the ones with the highest activity in the presence of the bacteria tested; the effect of blended extracts (E1, E2 and E3) was greater in the presence of P. aeruginosa. Blended extracts are considered more potent and active than soft extracts. No antifungal activity was obtained for both types of extracts. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for both extracts, with the following results: MIC-soft extracts (>100 mg/mL), blended extracts (>50 mg/mL); MBC-soft extracts (≥400 mg/mL), blended extracts (≥200 mg/mL) based on fresh leaves.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200006&lng=en&tlng=enAtividade antimicrobianaAnamúExtratos brandosExtratos batidosConcentração mínima inibitória |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ania Ochoa Pacheco Jorge Marín Morán Zenia González Giro Adrian Hidalgo Rodríguez Rachel Juliet Mujawimana Karel Tamayo González Sandra Sariego Frómeta |
spellingShingle |
Ania Ochoa Pacheco Jorge Marín Morán Zenia González Giro Adrian Hidalgo Rodríguez Rachel Juliet Mujawimana Karel Tamayo González Sandra Sariego Frómeta In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) Brazilian Journal of Pharmaceutical Sciences Atividade antimicrobiana Anamú Extratos brandos Extratos batidos Concentração mínima inibitória |
author_facet |
Ania Ochoa Pacheco Jorge Marín Morán Zenia González Giro Adrian Hidalgo Rodríguez Rachel Juliet Mujawimana Karel Tamayo González Sandra Sariego Frómeta |
author_sort |
Ania Ochoa Pacheco |
title |
In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) |
title_short |
In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) |
title_full |
In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) |
title_fullStr |
In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) |
title_full_unstemmed |
In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu) |
title_sort |
in vitro antimicrobial activity of total extracts of the leaves of petiveria alliacea l. (anamu) |
publisher |
Universidade de São Paulo |
series |
Brazilian Journal of Pharmaceutical Sciences |
issn |
2175-9790 |
publishDate |
2013-06-01 |
description |
The antimicrobial activity of 13 total extracts was evaluated, 10 soft extracts (B) and 3 blended extracts (E) prepared from dry and fresh leaves of Petiveria alliacea L. Various solvents were used for their preparation: hydroalcoholic solution at 30%, 80% and isopropyl alcohol. The antimicrobial effect of the extracts was tested by means of the method of Kirby-Bauer, using four bacterial strains from the ATCC collection (Escherichia coli, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa) and a leveduriform fungus (Candida albicans). The following quality control parameters were determined for most active extracts: physical, physical-chemical and chemical parameters. The results were: nine extracts showed antibacterial activity, being the most concentrated (B8 and E3), the ones with the highest activity in the presence of the bacteria tested; the effect of blended extracts (E1, E2 and E3) was greater in the presence of P. aeruginosa. Blended extracts are considered more potent and active than soft extracts. No antifungal activity was obtained for both types of extracts. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for both extracts, with the following results: MIC-soft extracts (>100 mg/mL), blended extracts (>50 mg/mL); MBC-soft extracts (≥400 mg/mL), blended extracts (≥200 mg/mL) based on fresh leaves. |
topic |
Atividade antimicrobiana Anamú Extratos brandos Extratos batidos Concentração mínima inibitória |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200006&lng=en&tlng=en |
work_keys_str_mv |
AT aniaochoapacheco invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT jorgemarinmoran invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT zeniagonzalezgiro invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT adrianhidalgorodriguez invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT racheljulietmujawimana invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT kareltamayogonzalez invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu AT sandrasariegofrometa invitroantimicrobialactivityoftotalextractsoftheleavesofpetiveriaalliacealanamu |
_version_ |
1725639461008572416 |