Antioxidant, Antibacterial, and Anticancer Activities of Bitter Gourd Fruit Extracts at Three Different Cultivation Stages

Table 2

Antibacterial activity of immature, mature, and ripen BG extracts in 60%, 80%, and 100% methanol using food-born and MDR bacterial strains.

Solvent	Fruit	Zone-of-inhibition (mm)
		S. aureus	B. subtilis	P. multocida	E. coli
Extract in 60% methanol	Immature	12.4 ± 0.32^c	18.8 ± 0.06^b	8.1 ± 0.71^d	12.2 ± 0.44^c
	Mature	17.8 ± 0.12^b	15.9 ± 0.26^c	14.1 ± 0.46^d	16.2 ± 0.41^c
	Ripen	11.8 ± 0.12^c	14.9 ± 0.75^c	13.3 ± 0.26^c	14.9 ± 0.36^c
Extract in 80% methanol	Immature	18.2 ± 0.12^b	17.2 ± 0.06^d	16.2 ± 0.45^c	16.3 ± 1.61^b
	Mature	15.9 ± 0.41^c	17.5 ± 0.31^b	16.3 ± 0.15^c	18.4 ± 0.17^b
	Ripen	16.1 ± 0.52^b	16.3 ± 0.17^b	13.7 ± 0.47^c	16.1 ± 0.29^b
Extract in 100% methanol	Immature	18.5 ± 0.21^b	18.4 ± 0.06^c	17.7 ± 0.15^b	17.4 ± 0.72^b
	Mature	15.9 ± 0.56^c	17.2 ± 0.36^b	17.5 ± 0.33^b	16.1 ± 0.38^c
	Ripen	15.9 ± 0.31^b	16.4 ± 0.44^b	16.2 ± 0.35^b	14.1 ± 0.38^d
Control	Rifampicin	26.8 ± 0.11^a	26.5 ± 0.06^a	24.5 ± 0.17^a	23.9 ± 0.09^a

Values with the same letters in superscript in similar colored shade cells do not differ significantly. Values are significant at level .