In- vitro study of antibacterial properties and phytochemical contents of coriander seeds against five bacteria

Abstract EN

In an effort to highlight the role of digestion and maceration methods to determine the strength of antibacterial effect and phytochemical elements of coriander seeds aqueous and methanolic extracts.

Five concentrations (20, 40, 80, 160 and 320 mg/ml) of four extracts (aqueous by maceration, aqueous by digestion, methanolic by maceration and methanolic by digestion) were utilized against five clinically isolated bacteria (Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aerogenosa and Acenitobacter baumani), and compared with ciprofloxacin and cefotaxime discs as control.

Agar well diffusion technique was employed to clarify the antibacterial activity of the extracts' concentrations relaying on quantifying the diameter of inhibition zone (IZ) in millimeter.

The bioactive chemical compounds of four extracts were specified by means of conventional systems.

In the main, all extracts inhibited the growth of every bacterial species starting from (80) mg/ml concentration, forming IZs' with various measurements that their expansion was drawing upon the rising of extracts' concentrations.

The IZs that proceeded from (160, 320) mg/ml concentrations were larger than that come out from cefotaxime.

The maceration extracts declared their embracement of alkaloids, and their impact were vigorous compared with the extracts of digestion which marked by comprising the tannins and flavonoids in aqueous and methanolic extracts one by one.

The most susceptible bacterium to ethanolic extracts was S.

aureus.

It could be benefiting from coriander seeds for treatment of bacterial infections through extraction the best active phytoconstituents by using both of suitable extraction technique and solvents together.