Authors :
Dinesha Ramadas; Rajesh Kowti; B. Ramesh; Santhosh Kumar Nune; Vedamurthy Joshi
Volume/Issue :
Volume 5 - 2020, Issue 10 - October
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/2Hzkdwz
Abstract :
The intention of the present study is to find
the efficiency of the anti-bacterial effect of polyphenols
of Curry leaves (Murraya koenigii) plant leaves against
the pathogen staphylococcus aureus. The materials
involved in this study include Murraya koenigii plant
leaves, micro-organism staphylococcus aureus in the
bacterial type culture collection, agar, and blood-agar
plates. At 10% concentration, of Polyphenols of Murraya
koenigii leaves had zero anti-bacterial activity, while
between 20 to 25% concentrations revealed high activity
against the bacteria. Thus, increased in the anti-bacterial
activity was promising as the concentration augmented
from 20 to 25%. The results acquired from this study
points that polyphenol of Curry leaves (Murraya
koenigii) had antibacterial property against
Staphylococcus aureus when obtained at appropriate
concentration.
Keywords :
Curry Leaves Plant, Murraya Koenigii, Stephylococcus Aureus, Anti-Bacterial Effect, Polyphenols
The intention of the present study is to find
the efficiency of the anti-bacterial effect of polyphenols
of Curry leaves (Murraya koenigii) plant leaves against
the pathogen staphylococcus aureus. The materials
involved in this study include Murraya koenigii plant
leaves, micro-organism staphylococcus aureus in the
bacterial type culture collection, agar, and blood-agar
plates. At 10% concentration, of Polyphenols of Murraya
koenigii leaves had zero anti-bacterial activity, while
between 20 to 25% concentrations revealed high activity
against the bacteria. Thus, increased in the anti-bacterial
activity was promising as the concentration augmented
from 20 to 25%. The results acquired from this study
points that polyphenol of Curry leaves (Murraya
koenigii) had antibacterial property against
Staphylococcus aureus when obtained at appropriate
concentration.
Keywords :
Curry Leaves Plant, Murraya Koenigii, Stephylococcus Aureus, Anti-Bacterial Effect, Polyphenols
