ANTIMICROBIAL ACTIVITY OF HYMENAEA COURBARIL L. FRUIT
DOI:
https://doi.org/10.22159/ajpcr.2020.v13i6.37272Keywords:
Antimicrobial activity, Hymenaea courbaril L, Bacteria, Fungi, Extract, Solvents, Staphylococcus aureusAbstract
Objective: The assessment of the antimicrobial activity of Hymenaea courbaril L. on different microorganisms was realized with four bacteria, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa, two yeasts Candida albicans and Saccharomyces cerevisiae, and finally two filamentous fungi Aspergillus niger.
Methods: The method of plates and wells was used, using extracts from the fruit of the plant mentioned above. These extracts were made with different solvents such as hexane, dichloromethane, ethanol, and aqueous.
Results: It was determined that the dichloromethane extract of H. courbaril L. has antimicrobial activity against the bacterium S. aureus showing a percentage of inhibition of 1.47%.
Conclusions: In comparison to bacteria, fungi do not represent a significant inhibitory capacity which represents that when comparing these extracts of this plant, under the test conditions evaluated, it was presented that they obtained antimicrobial activity against S. aureus.
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