食品および産業微生物学ジャーナル

Comparative Characterization for Antimicrobial Activity and Bioactive Compounds Present in Leaf Extract of Ocimum sanctum

Abstract

Saurabh G and Komal S

In the present study, efforts have been made to investigate antimicrobial activity of two different species of Ocimum sanctum (Black and green Tulsi) against different strains of Gram negative and Gram positive bacteria. Leaf extract of Ocimum sanctum was prepared in methanol followed by agar well assay to check the antimicrobial activity of extract. Moreover characterization and identification of different bioactive compounds was done by various tests. These bioactive compounds were separated using paper chromatography. The effects of these bioactive compounds were checked against various strains of bacteria. The zone of inhibition Klebsiella pneumonia, Salmonella typhi, Staphylococcus aureus and Streptococcus was 16 mm, 14 mm, 17 mm and 16 mm, respectively but non effective against Escherichia coli (E. coli) and Pseudomonas aeuginosa. Moreover the zone of inhibition of 5000 μg black Tulsi extract against Salmonela typhi, E. coli, Streptococcus and Staphylococcus aureus was 13 mm, 16 mm, 14 mm and 12 mm. Alkaloids and flavonoids were present in both green and black Tulsi. Glycosides, terenoids and steroids were found to be present in green Tulsi but absent in black Tulsi. Reducing sugars were found to be absent in both green and black Tulsi.