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Antibiotic resistance in microbes is a great problem in the modern world. Everyday new drugs are being used to overcome this problem. The aim of this study was to examine Antibacterial and Antioxidant properties of the Garcinia gummi-gutta. The dried fruits of G. gummi-gutta are used in Kerala, a southern state of India for preparation of curries. The extract of dried fruit of G. gummi-gutta, was prepared by using three different solvents such as acetone, ethanol and distilled water. These prepared extracts were used for evaluation of the antibacterial property against two gram negative bacterial strains Escherichia coli, Pseudomonas aeruginosa and two gram positive bacterial strains Bacillus subtilis, Staphylococcus aureus. The Antibacterial property was evaluated by Disc diffusion assay and the results of the test were compared with Chloramphenicol (30 mcg) as positive control. P. aeruginosa was sensitive to all the extracts of G. gummi-gutta tested. Whereas the other organisms showed good to moderate activity. In this study, the Minimum Inhibitory Concentration (MIC) for the G. gummi-gutta extract was also determined. The Antioxidant property of G. gummi-gutta was evaluated by Ferric chloride reducing power assay and compared with Ascorbic acid (Vitamin C) solution. The results indicated that G. gummi-gutta extract had more antioxidant property than Ascorbic acid solution.
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Author(s): Kizhakedathil Moni Philip Jacob Mahuwala Arif Ali Hemant Vishnu Gunasekar Shylaja Sathiavelu Mythili and Arunachalam Sathiavelu
Antibacterial activity, Garcinia gummi-gutta, Disc diffusion method, Antioxidant property, Minimum inhibitory concentration, Pseudomonas aeruginosa