Table 4: Antibacterial activity of tomato plant extracts.

SampleBacterial species
S. TyphimuriumE. coli O157:H7S. aureusL. ivanovii
Zone of inhibitionMICZone of inhibitionMICZone of inhibitionMICZone of inhibitionMIC

Pitenza
 Steam10.0 ± 0.8>258.6 ± 0.512.510.3 ± 1.012.5011.1 ± 0.16.25
 Leaves10.8 ± 0.612.59.4 ± 0.912.511.3 ± 0.43.12512.9 ± 0.23.125
 Root8.7 ± 0.5>258.3 ± 1.0>259.0 ± 0.8>258.0 ± 0.0>25
 Whole plant8.0 ± 0.5>258.2 ± 0.4>259.9 ± 0.4>258.9 ± 0.5>25
Floradade
 Steamn.an.dn.an.d10.3 ± 1.012.0n.an.d
 Leaves10.0 ± 0.2>259.4 ± 0.9>259.3 ± 1.212.59.0 ± 0.012.5
 Rootn.an.dn.an.dn.an.dn.an.d
 Whole plantn.an.d7.7 ± 0.3>258.2 ± 0.9>25n.an.d
 Amoxycillin18.1 ± 0.10.0721.9 ± 0.50.0522.4 ± 0.10.0524.7 ± 0.50.03
 DMSO 10%n.an.dn.an.dn.an.dn.an.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.