Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant
Table 4
Antibacterial activity of tomato plant extracts.
Sample
Bacterial species
S. Typhimurium
E. coli O157:H7
S. aureus
L. ivanovii
Zone of inhibition
MIC
Zone of inhibition
MIC
Zone of inhibition
MIC
Zone of inhibition
MIC
Pitenza
Steam
10.0 ± 0.8
>25
8.6 ± 0.5
12.5
10.3 ± 1.0
12.50
11.1 ± 0.1
6.25
Leaves
10.8 ± 0.6
12.5
9.4 ± 0.9
12.5
11.3 ± 0.4
3.125
12.9 ± 0.2
3.125
Root
8.7 ± 0.5
>25
8.3 ± 1.0
>25
9.0 ± 0.8
>25
8.0 ± 0.0
>25
Whole plant
8.0 ± 0.5
>25
8.2 ± 0.4
>25
9.9 ± 0.4
>25
8.9 ± 0.5
>25
Floradade
Steam
n.a
n.d
n.a
n.d
10.3 ± 1.0
12.0
n.a
n.d
Leaves
10.0 ± 0.2
>25
9.4 ± 0.9
>25
9.3 ± 1.2
12.5
9.0 ± 0.0
12.5
Root
n.a
n.d
n.a
n.d
n.a
n.d
n.a
n.d
Whole plant
n.a
n.d
7.7 ± 0.3
>25
8.2 ± 0.9
>25
n.a
n.d
Amoxycillin
18.1 ± 0.1
0.07
21.9 ± 0.5
0.05
22.4 ± 0.1
0.05
24.7 ± 0.5
0.03
DMSO 10%
n.a
n.d
n.a
n.d
n.a
n.d
n.a
n.d
All values are means of three replications; n.a: no activity; n.d: no determined; Diameter of inhibition expressed (mm); Minimal Inhibitory concentration (mg of extract/mL); Positive Control; Negative control.
