Ionica DELIU, Mouhamad KHALAF, Mohamed Rabee Tawfik Elsayed ELBRIGY
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antimicrobial effect, plant extracts, food.
Due to the development of adverse effects and microbial resistance to the chemically synthesized drugs, the interest in various plant extracts for their antibacterial properties increased over the years. Plants were once considered as a daily food. Now, plants are popularly used as a common source in medicinal agents, food additives, cosmeceuticals and nutraceuticals (as a promising source of antimicrobial, antioxidant and anti-inflammatory substances). The aim of this paper was to establish the antimicrobial properties of some alcoholic plant extracts against three reference bacterial strains (Staphylococcus aureus ATCC 25923, Bacillus subtilis ISM 68/53 and Escherichia coli ATCC 25922). The ethanolic and methanolic extracts of two types of cabbage (red and white), two types of onion (red and green) and turmeric were used. The disk diffusion method was used, and the most promising results were obtained for ethanolic extracts of red and green onion against E. coli and for turmeric ethanolic extract. Common plants have therefore some antibacterial effects and can be used both in food and pharmaceutical industries.
Cite this paper: Deliu, I., Khalaf, M., Elbrigy, M. R.T.E. (2025). ANTIMICROBIAL ACTIVITY OF DIFFERENT COMMERCIAL PLANT EXTRACTS. Current Trends in Natural Sciences, 14(28), 75-79. https://doi.org/10.47068/ctns.2025.v14i28.006
