Comparative Analysis of the Antibacterial Activity of Acetone Extract from Moringa Flower (Moringaoleifera) and Moringa Leaf Against Food-Borne Bacteria

Abstract

Aim: To evaluate and compare the antibacterial activity of moringa flower and moringa leaf (Moringa oleifera) acetone extract against food spoiling bacteria. Materials and methods: Acetone extract of moringa flower (N=6) and moringa leaf (N=6) were prepared and the antibacterial activity was executed using Agar-well diffusion method against Staphylococcus aureus and Pseudomonas aeruginosa.Pre test power was set as 80%  with alpha 0.05. Results: The moringa flower acetone extract showed no zone of inhibition against S.aureus and P.aeruginosa, whereas the zone of inhibition of the moringa leaf acetone extract was 9.6 mm and 7 mm against S.aureus and P.aeruginosa, respectively. The mean value of % of susceptibility for moringa flower acetone extract against S.aureus is 19.80, while it is 21.01 against P.aeruginosa. Moringa leaf acetone extract had a mean value of 64.32 againstS.aureus and 51.2 against P.aeruginosa. Conclusion: The antibacterial activity of Moringa flower and leaf acetone extract was performed and moringa leaf extract exhibited better antibacterial activity than moringa flower extract.