Antibacterial Activity of Sage Leaves against Pathogenic Bacteria as Affected by Different Drying Temperature

Ouahida BENSEBIA, Amina Benamani Amina Benamani, Halima Meriem Issadi

Abstract


In the current study we investigated the influence of the drying methods and temperature on the phenolic content and the antibacterial activity of sage leaves. The in vitro antibacterial activity was evaluated against twelve bacteria, among them antibiotic susceptible and resistant microorganisms. The highest antimicrobial potentials were observed with the extracts dried at ambient and oven at 45°C which inhibited 8 types (66.67%) of the tested microorganisms. The sage extract derived from oven dried plant material at 60°C presented the highest polyphenol (13.79±0.11 mg GAE/g) content and at the same time the lowest antibacterial activity. The ethanol extract of sage had the greatest growth inhibition zone against Staphylococcus aureus (24 mm) and presented no antibacterial activity on: Escherichia coli ATCC; Klebsiellapneumoniae; Klebsiellaoxytoca and Enterobacteraerogenes.The results obtained with antibiotic-resistant bacteria (Acinetobacterbaumanniiand Protus mirabilis) were particularly interesting, since their cultures were inhibited by all tested sage extracts. These results permit to propose these extracts as new source of safe natural antimicrobials.


Keywords


Antimicrobial activity; Drying; Total phenols; Sage leaves

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DOI: https://doi.org/10.48347/IMIST.PRSM/ajmap-v7i1.20214

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ISSN: 2458-5920