Phytochemical screening and antibacterial activity of Momordica charantia L. var charantia and Momordica charantia L. var abbreviate Seringe against food borne pathogens on raw fish / Nurfitri Harman

• Main Author: Harman, Nurfitri
• Format: Student Project
• Language: English
• Published: 2017
• Subjects: Growth. Development. Including pattern formation; Nutrition. Plant food. Assimilation of nitrogen, etc.; Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
• Online Access: http://ir.uitm.edu.my/id/eprint/47712/1/47712.pdf; http://ir.uitm.edu.my/id/eprint/47712/

Momordica charantia is a bitter fruit that comes in variety of shapes and sizes and claimed to possess an antibacterial effect. The aim of this study was to determine the phytochemicals content and antibacterial activity of Momordica charantia L. var charantia (MC) and Momordica charantia L. var abbreviate Seringe (MCA) against food-borne pathogens on raw fish. The samples were extracted by using different types of solvent namely ethanol, methanol, chlorofonn and aqueous against Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella enterica). The effectiveness of the plant extracts were tested against the food-borne pathogen on raw fish. Standard phytochemical laboratory methods were used to screen the constituents in the plant. Antibacterial activity was evaluated by using agar welldiffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In disinfectant process, the enumeration of bacteria colony forming unit (CFU) performed by using pour plate method. The phytochemical screening had elicit seven components that possessed antibacterial effect namely quinone, flavonoid, tannins, alkaloid, saponin, steroid and terpenoid variedly in different solvent that used in extraction. In antibacterial assay, most of the samples had ability to render antibacterial activity against Gram-positive bacteria compared to Gram-negative bacteria. Generally, dried extract had high antibacterial activity compared to fresh plant extracts. The highest inhibition zone recorded was against S. aureus (16.66 mm± 2.08) and the lowest was against B. subtilis (0.00 mm). The minimum inhibitory concentration for dried and fresh plants extracts were 1.25 mg/ml and 1.88 mg/ml respectively. The plant extracts showed mild antibacterial activity against food-borne pathogen on raw fish by the reduction of bacteria colony at 26 and 28 minutes after exposure to plant extract. In conclusion, MCA and MC extract that extracted with different types of solvents had mild antibacterial activity and diverse effect against different type of bacteria.