Abstract
The present study was carried out to determine the antimicrobial efficacy of green leafy vegetable samples which are traditionally used as medicinal herbs. Therefore, three samples each of Neem (Azadirachta indica, leaves), Ivy Gourd (Coccinia grandis, leaves), Water Spinach (Ipomoea aquatica, leaves) and Skunkvine (Paederia foetida, leaves) were collected and subjected to microbiological analysis, and agar well diffusion and microdilution assays to check antimicrobial activity. The samples contained total viable bacteria and fungi up to 107 and 105 CFU/g, respectively. Staphylococcus spp., Klebsiella spp. and Pseudomonas spp. were recovered in all the samples. All the samples showed potential antibacterial activity against most of the tested bacteria, especially their ethanolic and methanolic extracts. Although, crude and hot water extracts almost had no effect on the bacterial growth. The MIC value of the samples was found in a range of 3 mg/mL to 12 mg/mL and the average MIC value was recorded to be 6 mg/mL. Overall, the findings of the present study justified the therapeutic potential of the tested green leafy vegetable samples.
Highlights
Since ancient times, green leafy vegetables have been used as medicine and have a great impact on our diet and nutrition
Neem (Azadirachta indica, leaves), Ivy Gourd (Coccinia grandis, leaves), Water Spinach (Ipomoea aquatica, leaves) and Skunkvine (Paederia foetida, leaves) which were collected from different local market of Dhaka, Bangladesh during November 2017 to February 2018
From the dilutions 10-2 and 10-4, 0.1 mL of each sample was introduced by means of spread plate technique onto the Nutrient agar (NA) and Sabouraud’s dextrose agar (SDA) plates for the enumeration of total viable bacteria (TVB) and fungi, respectively
Summary
Green leafy vegetables have been used as medicine and have a great impact on our diet and nutrition. They are known to be the sources of carbohydrates, fats, important proteins, vitamins, minerals, essential amino acids, and fibers (Bhat and AlDaihan, 2014). Several studies reported on the use of many plant-derived products with antimicrobial properties against different pathogenic bacteria and fungi (Sukanya et al, 2009; Ahmed et al, 2014; Jahan et al., 2018; Chakraborty et al, 2020). Antimicrobial effects of different extracts of medicinally used green leafy vegetables collected from local market of Dhaka, Bangladesh.
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