Abstract
Raphinus sativus extract was prepared by Soxhlet extraction method using various solvents such as ethyl acetate (polar solvent) water and ethanol (nonpolar). The chemical test was performed to identify the presence of flavonoid content. Among them ethyl acetate extract shows a high flavonoid content.So it was used for further studies. By using the in vitro agar well diffusion method, antibacterial activity was measured in all extracts. 2 strains of bacteria were chosen for testing, including gram-positive (Staphylococcus aureus, ATCC25923) and gram-negative (E. coli, ATCC25922) bacteria. The diameter of the zone of inhibition were measured and compared to the amoxicillin reference standard.Compared to gram-positive bacteria, the extract exhibits higher potential activity against gram-negative bacteria. Concentration directly relates to how much action is taken.
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