• MARIANA NARVAEZ CORREA Department of Microbiology, Industrial and Environmental Biotechnology Microbiology Group, Pontificia Universidad Javeriana, Bogotá, Colombia.
  • OSCAR EDUARDO RODRÍGUEZ AGUIRRE Environmental Engineering Program, Faculty of Engineering, Universidad El Bosque, Research Group CHOC-IZONE, Bogotá, Colombia.
  • JANETH DEL CARMEN ARIAS PALACIOS Department of Microbiology, Industrial and Environmental Biotechnology Microbiology Group, Pontificia Universidad Javeriana, Bogotá, Colombia.


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.

Keywords: Antimicrobial activity, Hymenaea courbaril L., Bacteria, Fungi, Extract, Solvents, Staphylococcus aureus


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How to Cite
NARVAEZ CORREA, M., O. E. RODRÍGUEZ AGUIRRE, and J. D. C. ARIAS PALACIOS. “ANTIMICROBIAL ACTIVITY OF HYMENAEA COURBARIL L. FRUIT”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 13, no. 6, May 2020, pp. 200-3, doi:10.22159/ajpcr.2020.v13i6.37272.
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