IN VITRO EVALUATION OF ANTIMICROBIAL ACTIVITY OF CRUDE EXTRACTS OF PIMENTA DIOICA L. (MERR.)
The antimicrobial properties of crude extracts of Pimenta dioica L. (Merr.) were investigated against the gram negative Pseudomonas fluorescens and gram positive Bacillus megaterium as well as the fungi Aspergillus niger and Penicillium sp. with extracts of macerated dried pimento leaves in hexane (99.9%) and alcohol (70%). The investigations were carried out on nutrient agar and potato dextrose agar medium using a filter disc method with Chloramphenicol® and Captan® as positive controls and the solvents as negative controls respectively. The investigations revealed that the alcoholic as well as the hexane extracts exerted statistically significant inhibitory effects on the growth of both the bacteria and fungi with the former showing the greater zones of inhibition. Inhibition zones ranged from 14.3±0.06 to 17.8±0.12 mm for Penicillium spp. and A. niger respectively with 32.1±0.26 mm for B. megaterium and 20.3±0.16 mm for Pseudomonas fluorescens.
Boyd, F.A.H. and Benkeblia, N. (2014). IN VITRO EVALUATION OF ANTIMICROBIAL ACTIVITY OF CRUDE EXTRACTS OF PIMENTA DIOICA L. (MERR.). Acta Hortic. 1047, 199-205
Pimenta dioica, inhibition zone, antimicrobial, crude leaf extract, spice plant