Journal of Pharmaceutics / 2016 / Article / Tab 5

Research Article

Physicochemical and Antimicrobial Properties of Cocoa Pod Husk Pectin Intended as a Versatile Pharmaceutical Excipient and Nutraceutical

Table 5

Minimum inhibitory concentrations (MICs) of CPH pectin and standard antimicrobial agents against test organisms.

Organisms MIC (mg/mL)
CPH pectinAmoksiklavCiprofloxacinNystatin

Gram negative bacteria
Escherichia coli0.5–1.0ND0.125–0.250ND
Pseudomonas aeruginosa1.0–2.0ND0.500–1.000ND
Salmonella typhi1.0–2.0ND0.250–0.500ND
Gram positive bacteria
Staphylococcus aureus0.5–1.00.25–0.50NDND
Bacillus subtilis1.0–2.00.50–1.00NDND
Fungus
Aspergillus niger2.0–4.0NDND0.5–1.0

ND = not determined.

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