Antimicrobial and antioxidant activity [of] extract [of] brrocoli [i.e. broccoli]
2012
Mladenović, J., Faculty of Agronomy, Čačak (Serbia) | Pavlović, R., Faculty of Agronomy, Čačak (Serbia) | Radovanović, B., Faculty of Science, Niš (Serbia) | Mašković, P., Faculty of Agronomy, Čačak (Serbia) | Aćamović-Đoković, G., Faculty of Agronomy, Čačak (Serbia) | Cvijović, M., Faculty of Agronomy, Čačak (Serbia)
Broccoli (Brassica oleracea var. silvestris) was cultivated under controlled plastic-covered greenhouse conditions using standard production methods. Extract of broccoli leaves were prepared by cold maceration with 50% ethanol, In order to determine the antimicrobial activity of the extract, clean cultures originating from the Institute of Virology, Vaccines and Sera Torlak (Serbia): Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC13883, Escherichia coli ATCC 25922, Proteus vulgaris ATCC13315, Proteus mirabilis ATCC14153, Bacillus subtilis ATCC6633, Candida albicans ATCC10231, Aspergillus niger ATCC16404 have been used. Antimicrobial activity was determined by using microdilution. Reference antibiotics used for bacterial strains have been Amracin and Nystatin for fungal strains. The results showed that the best antimicrobial activity had extract on strains Aspergillus niger and Bacillus subtilis in concentration 19.53 micro m/ml. Antioxidant activity is 90.07%.
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