ANTIMICROBIAL SUSCEPTIBILITY OF SOME NATURAL DYES

Abstract

Antibacterial potency of aqueous and non aqueous extract of five plants were studied in vitro. Methanol, Acetone and Hexane were used as a non aqueous solvents for the extraction of dyes. The agar well diffusion method were used during the entire study for the evaluation of antibacterial activities of different plants. The remarkable results were obtained from aqueous as well as non aqueous extracts against gram positive and against gram negative bacteria respectively. Furthermore, among them the aqueous and non aqueous purple cabbage extract exhibit most inhibitory effect on bacteria. It suppressed the bacterial growth by effecting the metabolite of certain bacteria. Orange peel, Henna leaf, Mango Bark and Cinnamon extract showed antibacterial activities against 1 to 4 pathogen as well as food poising bacteria. The growth inhibition effect of methanolic cinnamon extract against M. luteus, B. subtilisand S. aureusalmost equal about 12mm. The presence of flavonoids in Brassicaoleracea var. capitata f. rubra, ?-asarones in Lawsoniainermis,, nutraceuticals in albedo and flevedo of pericarp of Citrus fruits, Cinnmaldehyde in CinnamomumVerum, essential oils in different plant and mangiferin in M.indica, make them to survived against pathogenic bacteria. Keywords: Gram Positive bacteria, Gram Negative bacteria, Essential oils, albedo, flevedo,