Evaluation of the inhibitory effect of the water, alcohol and oil extract of Rosmarinus officinalis L. in some pathogenic bacteria


The study was conducted in the Food Science Laboratories at the college of Agriculture, Department of Food Science, for the year 2017, in order to evaluate the inhibitory effect of the Rosemurinus officinalis L. extract. In some bacteria pathogens, the result show analysis of the active substances in the leaves revealed positive results in the detection of the classics, alkaloids, phenols, flavons and resins. The inhibitory efficacy of the rosemary leaves extract (water extract on heat 20, 40 and 60, and cold and hot extract of the extract and the oil extract) was tested on three types of Gram negative bacteria: Pseudomonas aeruginosa, Proteus mirabilis, Klebsilla pneumonia and three Gram positive bacteria Bacillus cereus, Staphylococcus aureus and Micrococcus luteus. The results showed that the hot alcoholic extract gave a significant effect on the diameter of the inhibition in the bacteria under test.