Studying the Antimicrobial Activity of Tamarind Extract (Tamarindus indica L.)

Abstract

The present study included the preparation of Tamarindus indica extract (pulp and seeds) at different concentrations (25, 50, 70 and 100) mg\ml in the manner of 1:1 water –alcohol extraction. To determine the sensitivity of some positive and negative Gram bacteria to the different concentration mentioned above of the extract such as E.coli , Pseudomonas, Staph aureus, Bacillus ceres compared with antimicrobial Ampicillin, Tetracycline and Amoxicillin. Concentration  of 100 mg\ml gave the highest rates of inhibition (22, 19, 18 and 17 mm) for the pulp extract respectively and for the same previous arrangement of the bacteria, while the diameter of the transparent halo decreased with the reduction of concentration of the tamarind extract compared with the control treatment, its inhibition was 5mm. On the other hand, the results of tamarind seed extract showed the highest inhibition for all types of bacteria used in the experiment with the highest rates of inhibition diameters (21, 22, 25 and 17 mm) for the highest concentration 100 mg\ml and the previous bacteria sequence. Tetracycline was given the highest rates of inhibition of bacteria in the same order (30, 24, 28 and 25 mm) respectively, while no inhibitory effect was observed for Ampicillin and   Amoxicillin.

Keywords: antimicrobial, Tamarind extract, antibiotics

DOI: 10.7176/FSQM/90-04

Publication date:September 30^th 2019