Antibacterial and Antioxidant activates Alcoholic extract of Anethum graveolens against some pathogenic bacteria isolates

Abstract

The antibacterial activity of alcoholic extract of Dill (Anethum graveolens) .It has been evaluated for antibacterial activity (agar well diffusion method), Antibacterial activity of Dill alcoholic ethanolic extract was assessed on five clinical isolates from both gram-positive and gram-negative bacteria which include Escherichia coli, Staphylococcus aureus ,Pseudomonas aeruginosa, Klebsiella pneumonia and Streptococcus pyogenes. The results showed broad antibacterial activity against both gram-positive bacteria such as Staphylococcus aureus and Gram negative bacteria such as Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae.The diameter of inhibition zone were 31.5mm and 24.5mm against Klebsiella pneumoniae and Pseudomonas aeruginosa respectively with wide inhibition zone diameters followed.The current study also included identifying Minimum Inhibition Concentration(MIC) of ethanolic extract was less minimum inhibitory concentration is (50 µgml) against S. aureus While the highest Minimum Inhibition Concentration(MIC) is200 µgml towards both bacterial species P.aeruginosa and Streptococcus pyogenes. The antioxidant activity was analyzed using2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assays .A verification of non-toxicity of the plant extract against human blood revealed a negative test.