SYNERGISTIC ACTIVITIES OF LEAF EXTRACTS OF ROSEMARY (ROSMARINUS OFFICINALIS L.) AND CAULIFLOWER (BRASSICA OLERACEA VAR.BOTRYTIS) ON TWO GRAM NEGATIVE AND GRAM-POSITIVE BACTERIA
Abstract
This study investigates the phytochemical composition and antibacterial activity of Rosemary (Rosmarinus officinalis L.) and Cauliflower (Brassica oleracea Var. botrytis) extracts. Phytochemical screening of ethanolic and aqueous extracts revealed the presence of alkaloids, saponins, tannins, flavonoids, steroids, glycosides, terpenoids, phenols, quinones, and anthraquinones in varying concentrations.
The antibacterial activity of the extracts was evaluated against Staphylococcus aureus and Escherichia coli using the agar well diffusion method. The ethanolic extracts of both plants exhibited higher inhibitory activity compared to their aqueous extracts. The maximum inhibition zone for Cauliflower ethanolic extract was 26mm against E. coli at 125 mg/ml, while Rosemary ethanolic extract showed 24mm against E. coli at the same concentration. When combined, the synergistic ethanolic extract demonstrated moderate antibacterial effects, with inhibition zones reaching 15mm for Staphylococcus aureus and 15mm for E. coli at 125 mg/ml.
These findings suggest that Rosemary and Cauliflower extracts possess significant bioactive compounds with antibacterial potential. Their synergistic activity could be further explored for pharmaceutical applications in combating antibiotic-resistant bacteria.
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