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Effect of Glycosides and Tannins Extracted from Radish, Basil and Cress in Three Successive Cutting Datas on some Bacteria | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 6, Issue 1, 2013, Pages 196-205 PDF (251.48 K) | ||
| Authors | ||
| H. J. Alhadithi; N. O. AbdulQahar; F. W. AbdulQahar | ||
| Abstract | ||
| This study was aimed to measure glycosides and tannins percents in vegetative part of three plants (Radish, Basil and Cress) at three successive cutting dates from earlier April to the end of June, 2010. Antibacterial activities of these extracts were evaluated against two Gram positive (Bacillussubtilis and Staphylococcusaureus) and two Gram negative (Escherichiacoli and Pseudomonasaeruginosa) bacteria. Inhibitive effect study included combinations of glycosides and tannins extracted from plants under study. Results revealed elevation of glycoside extraction yield with cutting dates except for Basil at the third date. Radish glycoside yield was the highest at all dates of cutting. The highest yield 6.3% was for Raddish at the third date. Radish and Basil glycosides had antibacterial effect against tested bacteria. Glycosides of cress had less effect. The highest inhibitory effect was obtained from the combination of Radish and Basil glycosides. Inclusion of cress glycosides had no positive effect on the antibacterial activity. Tannins content of Basil was higher than Radish and Cress. The highest tannin yield 4.4% was obtained from basil at the third date of cutting, while the lowest 2.1% was for cress at the first date. Tannins had less inhibitive effect than glycosides against tested bacteria. Radish and Basil tannins were more effective than Cress tannins. On the basis of combination, Radish with Basil gave the highest level of inhibitive effects | ||
| Keywords | ||
| radish; basil; cress; glycosides; tannins; Antibacterial effects | ||
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