A brief review on Antibacterial activity of Citrullus Colocynthis

Abstract

Due to contamination or the rapid microbial growth that happens naturally in fish, seafood is very poorly preserved. Fish storage facilities commonly employ artificial preservatives to guarantee quality and safety while prolonging shelf life. Natural preservatives originating from plants, animals, and microbes have been shown to have the ability to take the place of synthetic antimicrobials. The bitter fruit Citrullus colocynthis has been used as a natural preservative. It belongs to the family Cucurbitaceae. The wild melon species also known as colocynth produces cantaloupe-sized fruits with a bitter flavor and seeds that are high in protein and oil. It is a prolonged perennial that thrives in xerophilic environments on sandy shores. When young, fruits are plump and speckled with dark green; when ripe, they typically become yellow. Since ancient times, the fruit of colocynthis has been used medicinally. The current study intends to investigate antibacterial properties of C. colocynthis on gram-negative bacteria E.coli & gram positive bacteria S.aureus. Natural antimicrobials derived from plants, animals, and microbes have the potential to replace chemical antimicrobials. Utilizing UV spectrometery, the chemical characterization of extracts was accomplished. Nile tilapia fish species was used for this experiment to determine antibacterial potential of C. colocynthis.