Effect of maturity indices of Carissa carandus L. fruit on itsantibacterial activity

摘要

Since a complex network of anabolic and catabolic reactions occurs within the fruits, which lead to the production of wide range of bioactive compounds. The present study aimed to identify the effect of maturity indices of Carissa carandus fruits on its antibacterial potential. Eight medically important bacterial strains were selected to identify the antibacterial potential by measuring their zone of inhibitions using agar well diffusion method. Among the various extracts used diethyl ether extract of the ripened fruit exhibited a maximum inhibition zone of 8 mm against Salmonella paratyphi. Methanol extract exhibited relatively high inhibition percentage while water extract showed the lowest inhibition percentage against the selected bacterial strains. Staphylococcus epidermidis and Salmonella paratyphi were most susceptible strains, while Bacillus cereus and Salmonella typhi were the most resistant bacterial strains. High inhibition was obtained using extracts of pre-mature, mature and pre-ripened stages. Thus the study proves significant difference between their antibacterial activities of C. carandus fruit with varying maturity.