Comparative analysis of the antibacterial properties of moringa flower (Moringaoleifera) chloroform extract and moringa leaf against food-borne bacteria

Abstract

Aim: To evaluate and compare the antibacterial activity of moringa flower and moringa leaf (Moringa oleifera)against food spoiling bacteria. Materials and methods: Chloroform extract of moringa flower (N=6) and moringa leaf (N=6) were prepared and the antibacterial activity was carried out using Agar-well diffusion method against Staphylococcus aureus and Pseudomonas aeruginosa. G power was kept as 80% and alpha 0.05. Results: The zone of inhibition of the moringa flower chloroform extract was 2 mm against S.aureus and 3 mm against P.aeruginosa, whereas the zone of inhibition of the moringa leaf chloroform extract was 6 mm and 10 mm against S.aureus and P.aeruginosa, respectively.The mean value of % of susceptibility for moringa flower chloroform extract against S.aureus is 34.36, while it is 33.34 against P.aeruginosa. Moringa leaf chloroform extract had a mean value of 43.70 againstS.aureus and 84.14 against P.aeruginosa. Conclusion: The antibacterial activity of Moringa flower and leaf chloroform extract was performed and moringa leaf extract exhibited better antibacterial activity than moringa flower extract.