Antifungal and antibacterial activity of methanolic, ethanolic and acetonic leaf extracts of curry leaves (Murraya koenigii)

Abstract

In this study the antibacterial and antifungal activities of selected plants, Murraya koenigii (Curry leaves) were tested against selected fungi (Aspergillus niger, Fusarium oxysporum, Penicillium notatum and Trichoderma viride) and selected bacteria (Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella typhi) cultures respectively. In evaluating antioxidant property and phytochemical analysis, all two plants were screened for antifungal and antibacterial activities. Antifungal and antibacterial activities were evaluated using well diffusion method. Inhibition of fungal growth and bacterial growth were investigated using PDA and NA well diffusion method. The total flavonoid content in crude methanolic, ethanolic and acetonic extracts and minimum inhibitory, minimum fungicidal and minimum bactericidal concentrations were obtained from Murraya koenigii leaves.