Phytochemical screening and antibacterial activity of curry (Murraya Koenigi) leaf extracts against enteric pathogens

Abstract

The present study was carried out for determination of antibacterial activity and phytochemical screening of Curry (Murraya Koenigi) leaves solvent extracts. Four solvents were used for extraction. These are Ethanol, Methanol, Diethyl Ether and Acetone. The solvent extraction was done by using Soxlet apparatus. Test microorganisms were screened to confirm their viability and identities using standard microbiological methods. The different solvent extracts of Curry leaves was tested for antimicrobial activity using the standard agar well diffusion method against nine enteric pathogens, these are E.coli, Salmonella typhi, Sal.para.A, Sal. para. B, Shigella sonnei, Shigella dysentarie, Enterobactor spp., Citrobactor spp. and Klebsiella spp. The Ethanol extract of Curry leaves showed highest antimicrobial activity against Shigella sonnei. The Methanol extract of Curry leaves showed highest antimicrobial activity against E.coli. The Diethyl ether extract of Curry leaves showed highest antimicrobial activity against Sal. para. A while Acetone extract showed highest antimicrobial activity against Sal. typhi. The antimicrobial activity of standard antibiotics Ampicillin and Tetracycline were studied in comparison with Curry leaves solvent extracts. The MIC values were determined by both agar and broth dilution method. The functional chemical group was determined by Fourier Transform Infrared Spectroscopy (FTIR). The phytochemical analysis of Curry leaves solvent extracts showed presence of Alkaloid, Flavonoid, Phytosterol, Saponin, Glycosides, Phenolic compounds, Terpenoid etc.