Evaluation of antioxidant, phytochemicals and antibacterial potential of Mormordica charantia (Linn) against pathogenic bacteria isolated from ready to eat food sold in Akure Metropolis, Nigeria

Bulletin of the National Research Centre

Table 7 Zone of inhibition (mm) of water extracts of Mormordica charantia Linn on bacterial isolates from RTE foods sold in Akure metropolis

Isolate	Zone of inhibition (mm)
	Water extracts
	200 mg/ml (mm)	100 mg/ml (mm)	50 mg/ml (mm)	25 mg/ml (mm)
Salmonella enterica subsp enterica	20 ± 0.29ⁱ	18 ± 0.17ⁱ	12 ± 0.29^d	0 ± 0^a
Enterobacter sakzakii	16 ± 0.29^f	14 ± 0.29^f	12.5 ± 0.29^d	11 ± 0.17^c
Escherichia vulneris	10 ± 0.17^b	7 ± 0.29^b	0 ± 0^a	0 ± 0^a
Pectobacterium carotovorum	18 ± 0.29^h	16.5 ± 0.33^gh	15 ± 0.29^f	13 ± 0.17^e
Escherichia coli	17 ± 0.29^g	16 ± 0.29^g	13.5 ± 0.17^e	12 ± 0.29^d
Serratia liquefaciens	13 ± 0.29^c	11 ± 0.29^c	0 ± 0^a	0 ± 0^a
Enteric group 69	16 ± 0.17^f	12 ± 0.29^d	10 ± 0.29b	0 ± 0^a
Enterobacter nimipressuralis	22 ± 0.17^j	17 ± 0.29^h	14 ± 0.29^e	11 ± 0.29^c
klebsiella pnuemoniae	20 ± 0.29ⁱ	18 ± 0.17ⁱ	16 ± 0.17^g	14 ± 0.17^f
Citrobacter freundii	15 ± 0.17^e	13 ± 0.17^e	12 ± 0.29^d	7 ± 0.29^b
Salmonella typhi	17 ± 0.29^g	14 ± 0.29^f	12 ± 0.17^d	0 ± 0^a
Kluyveria intermedia	0 ± 0 ^a	0 ± 0^a	0 ± 0^a	0 ± 0^a
Enterococcus casseliflavus	14 ± 0.17^d	13 ± 0.29^e	11 ± 0.17^c	7 ± 0.29^b
Staphylococcus heamolyticus	23 ± 0.17^j	17 ± 0.29^h	14 ± 0.29^e	12 ± 0.17^e
Kocuria varians	18 ± 0.29^h	16.5 ± 0.33^gh	14 ± 0.29³	12.5 ± 0.33^d
Bacillus cereus	28 ± 0.29^l	20 ± 0.29^j	15 ± 0.29^f	14 ± 0.17^f
Staphylococcus aureus	24 ± 0.29^k	18 ± 0.29ⁱ	16 ± 0.29^g	13 ± 0.29^e
Pseudomonas aeruginosa	17 ± 0.17^g	14 ± 0.17^f	11 ± 0.17^c	7 ± 0.17^b

0–10 = resistant, 11–13 = intermediate, ≥ 14 = susceptible Values are expressed in mean ± SEM. Means of an extract without a common superscript letters differ P < 0.05 was considered to be statistically significant