Research Article
Physicochemical and Antimicrobial Properties of Cocoa Pod Husk Pectin Intended as a Versatile Pharmaceutical Excipient and Nutraceutical
Table 4
Antimicrobial properties of hot water soluble CPH pectin and standard antimicrobial agents against test organisms.
| | Organisms | Mean zones of inhibition (mm) | | 10 mg/mL | 5 mg/mL | 2.5 mg/mL | 1.25 mg/mL |
| | Gram negative bacteria | | | | | | Escherichia coli | 26.0 ± 0.5 | 25.0 ± 1.0 | 22.5 ± 0.5 | 20.0 ± 0.0 | | 35.0 ± 0.0 | 32.0 ± 1.0 | 30.9 ± 0.1 | 29.0 ± 0.0 | | 37.0 ± 1.0 | 34.9 ± 0.9 | 30.0 ± 1.0 | 26.9 ± 0.9 | | Pseudomonas aeruginosa | 24.0 ± 0.5 | 23.2 ± 0.2 | 22.0 ± 0.0 | 19.4 ± 0.6 | | 36.9 ± 0.1 | 35.0 ± 1.0 | 30.0 ± 1.0 | 27.8 ± 0.8 | | 38.9 ± 0.8 | 37.8 ± 0.8 | 32.0 ± 0.0 | 30.0 ± 0.0 | | Salmonella typhi | 25.0 ± 1.0 | 23.2 ± 0.2 | 20.5 ± 0.5 | 18.0 ± 0.0 | | Shigella spp. | 22.0 ± 0.0 | 20.3 ± 0.8 | 18.0 ± 0.0 | 16.0 ± 0.0 | | Gram positive bacteria | | | | | | Staphylococcus aureus | 24.0 ± 0.0 | 22.5 ± 0.5 | 19.6 ± 0.6 | 17.0 ± 0.0 | | 33.9 ± 0.1 | 27.3 ± 0.6 | 25.0 ± 0.0 | 22.0 ± 1.0 | | 36.0 ± 0.0 | 33.9 ± 0.9 | 29.9 ± 0.1 | 24.7 ± 0.6 | | Bacillus subtilis | 24.0 ± 0.0 | 22.5 ± 0.5 | 20.0 ± 0.5 | 17.0 ± 0.0 | | 36.0 ± 0.0 | 30.9 ± 0.2 | 28.0 ± 1.0 | 25.0 ± 1.0 | | 38.0 ± 0.0 | 33.0 ± 1.0 | 24.9 ± 0.9 | 20.1 ± 0.9 | | Enterococcus spp. | 18.0 ± 0.5 | 16.0 ± 0.0 | 15.0 ± 0.0 | 12.7 ± 0.3 | | Listeria spp. | 15.0 ± 0.0 | 13.0 ± 0.0 | 12.0 ± 0.0 | ND | | Fungus | | | | | | Aspergillus niger | 18.0 ± 0.7 | 16.3 ± 0.4 | 15.0 ± 0.0 | ND | | 20.3 ± 0.4 | 18.5 ± 0.0 | 17.0 ± 0.0 | 15.1 ± 0.1 |
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Amoksiklav; ciprofloxacin; Nystatin; ND = not determined; statistically different from pectin ( < 0.05); not statistically different from pectin ().
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