COMPARE ANTIMICROBIAL INHIBITION OF WHITE MUSTARD SEEDS EXTRACTS AGAINST SOME BACTERIAL STRAINS

H. Himdan, A.; A.-R. Alsak-Thaher, A.; Al-Kaisey, M.T.

	COMPARE ANTIMICROBIAL INHIBITION OF WHITE MUSTARD SEEDS EXTRACTS AGAINST SOME BACTERIAL STRAINS
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 4, 2009, Pages 0-0
Authors
A. H. Himdan; A. A.-R. Alsak-Thaher; M.T. Al-Kaisey
Abstract
The study was conducted on white mustard Sinapis alba seeds which belong to Brassicaceae family. The chemical composition of seeds were 2.16% moisture, 26.24% protein, 37.14% fat, 4.75% fiber, 5.03% ash and 24.68% carbohydrates. The preliminary chemical detection of active compounds showed that the seeds contain glycosides, tannins, alkaloids, resins, flavonoids and phenols. The bioactivity assay included preparation of five extracts mustard seeds were water extracts (with different temperature degrees of extraction 20, 40 and 60C°), oil extract by hexane and alcohol extract by 95% ethanol. The inhibition activity of the hot water, ethanol and oil extracts of white mustard seeds were evaluated on bacterial tested isolates, which includes four gram negative Shigella dysenteriae, Salmonella typhimurium, Proteus vulgaris, and gram positive bacteria Bacillus subtilis using the well diffusion method. The water extracts had highly significant effect in comparison to other extracts, followed by the oil extract (hexane), while the alcohol extract showed the lowest inhibitory effect. Water extract at 40 C° degree of extraction had effectiveness to inhibit bacteria and still have inhibition activity against bacterial test in spite of strong the extract for 3 months under cooling conditions at 5C°.

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