Akademik Veri Yönetim Sistemi
FRESENIUS ENVIRONMENTAL BULLETIN, cilt.31, sa.9, ss.9755-9761, 2022 (SCI-Expanded)
This study aimed to evaluate the in vitro antibacterial activity of ethanolic extract of Salvia tomentosa against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa as well as to phenolic compounds. Phenolic compounds were analysed by HPLC-DAD. The Antibacterial activity of the extract against some bacterial strains was evaluated using the microdilution method to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and agar well diffusion method. In the ethanolic extract of S. tomentosa, the major phenolic acid was rosmarktic acid and the main flavonoid was hesperidin. Maximum zones of inhibition were found in the following order: S. aureus (16.05 +/- 0.34 mm), E. coli (15.07 +/- 0.26 mm), and P. aeruginosa.No inhibition was observed against P. aeruginosa at all treated concentrations of the ethanolic extract (100 6.25 mg/mL). The MIC values of the extract for S. aureus, E. coli, and P. aeruginosa were 3.12, 6.25, and >25.00 mg/mL for 24 h, respectively. The MBC values were 25.00, 25.00, and >25.00 mg/mL, respectively. The result of this study indicates that except for P. aeruginosa pathogen, the ethanolic extract of S. tomentosa exhibited antibacterial activity against S. aureus and E. coli food spoilage pathogens at high concentrations.