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Study of the antibacterial properties of Spirulina platensis and ethanolic extracts of dill (Anethum graveolens) and mint (Mentha spp.) | ||
| Al-Zahraa Journal for Health and Medical Sciences | ||
| Volume 4, Issue 1, March 2026, Pages 14-24 PDF (485.9 K) | ||
| Document Type: Research Article | ||
| Author | ||
| sura fadil alnasrawi* | ||
| KERBALA | ||
| Abstract | ||
| The importance of this study is to understand the significance of medicinal extracts mint plants (Mentha spp.) And dill (Anethum graveolens) and algae Spirulina platensis at different concentrations (control,10,20,30 and 40mg/g) on three types of bacteria Escherichia coli,Pseudomonas aeruginosa,Staphylococcus aureus, The algae and mint ,dill extracts were extracted using the Soxhlet method with 80% methanol alcohol.All bacterial isolates under study were diagnosed using the Vitek device, indicated the results significant differences among all concentrations, with 40 mg/g algae Spirulina platensis showing the highest antibacterial activity At the inhibition area, the rate 14.19,14.65,13.19mm for E. coli,P. aeruginosa,S. aureus with 40 mg/g for mint extract At the inhibition area, the rate (13.12,14.18,12.68mm)for E. coli,P. aeruginosa,S. aureus with 40 mg/g for dill extract At the inhibition area, the rate (15.49,15.49,15.49mm)for E. coli,P. aeruginosa,S. aureus at respectivelly ., with 40 mg/g algae Spirulina platensis showing the highest antibacterial activity At the inhibition area, the rate 14.19,14.65,13.19mm for E. coli,P. aeruginosa,S. aureus with 40 mg/g for mint extract At the inhibition area, the rate (13.12,14.18,12.68mm)for E. coli,P. aeruginosa,S. aureus with 40 mg/g for dill extract At the inhibition area, the rate (15.49,15.49,15.49mm)for E. coli,P. aeruginosa,S. aureus at respectivelly . | ||
| Keywords | ||
| green algae; dill; mint; antibacterial | ||
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