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

Isolate	Zone of inhibition
	Ethanol extracts
	200 mg/ml (mm)	100 mg/ml (mm)	50 mg/ml (mm)	25 mg/ml (mm)
Salmonella enterica subsp enterica	21 ± 0.29^fi	15 ± 0.29^f	11 ± 0.29^c	7 ± 0.29^b
Enterobacter sakzakii	23 ± 0.29^j	19 ± 0.29	13 ± 0.29^e	7 ± 0.29^b
Escherichia vulneris	25 ± 0.29^l	16 ± 0.29^g	12 ± 0.44^de	9 ± 0.29^d
Pectobacterium carotovorum	17.5 ± 0.17^e	16 ± 0.29^g	14.5 ± 0.33ⁱ	12 ± 0.29^e
Escherichia coli	17 ± 0.29^e	14.5 ± 0.33^de	13 ± 0.29^e	7 ± 0.29^b
Serratia liquefaciens	22.5 ± 0.33	18 ± 0.28^h	15.5 ± 0.33^g	8.5 ± 0.17^c
Enteric group 69	16.7 ± 0.29^de	13.5 ± 0.17^c	11 ± 0.29^c	0 ± 0^a
Enterobacter nimipressuralis	16 ± 0.29^d	14 ± 0.29^cd	12 ± 0.29^d	8 ± 0.29^b
klebsiella pnuemoniae	22.5 ± 0.17^j	19 ± 0.29ⁱ	17 ± 0.29^h	15 ± 0.29^h
Citrobacter freundii	17.5 ± 0.29^e	15 ± 0.17^ef	12 ± 0.29^d	0 ± 0^a
Salmonella typhi	21 ± 0.1ⁱ	17 ± 0.29	13 ± 0.17^e	7 ± 0.29^b
Kluyveria intermedia	0 ± 0^a	0 ± 0^a	0 ± 0^a	0 ± 0^a
Enterococcus casseliflavus	13 ± 0.29^b	11 ± 0.29^b	8.5 ± 0.17^b	0 ± 0^a
Staphylococcus heamolyticus	24 ± 0.29^k	19 ± 0.29ⁱ	16 ± 0.17^g	14 ± 0.29^g
Kocuria varians	20 ± 0.29^f	18 ± 0.29^h	14 ± 0.29^f	12 ± 0.29^e
Bacillus cereus	15 ± 0.17^c	14 ± 0.29^cd	12 ± 0.29^d	0 ± 0^a
Staphylococcus aureus	23 ± 0.29ⁱ	19 ± 0.29ⁱ	15.5 ± 0.17^g	13 ± 0.29^f
Pseudomonas aeruginosa	20 ± 0.29^f	15 ± 0.17^def	13 ± 0.17^e	8 ± 0.29^c

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