Antibacterial Activity of Beetroot Peel and Whole Radish Extract by Modified Well Diffusion Assay

Abstract

Screening of antimicrobial compound from waste and low cost plant material would be better alternative material for synthetic food preservatives. Hence, in the present study, beetroot peel and whole radish was chosen. Beet root peel extract (BPE) and Whole radish extract (WRE) was prepared using water and screened for the antibacterial compound against various food borne pathogen using modified well diffusion assay. Then the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) level was identified for the various food pathogens. Results showed that direct crude extract of both beetroot peel and radish having the antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi and Vibrio cholera. WRE was more effective than the BPE. It is concluded that antibacterial activity of the plant derived material is truly depends upon the extraction method and the type of solvent used for extraction. Two to four fold higher concentration of water based extraction is needed to get the effect of fat solvent based extraction. BPE and WRE can be a promising source of antimicrobial agents to control the specific food borne pathogens. The modified well diffusion assay can be used for the initial screening of large number of unfiltered the plant extract and combined method of well diffusion assay with MIC would be more suitable procedure to identify the exact antibacterial activity of the crude unfiltered plant materials.