Preparation of alcoholic and aqueous extract of Caper leaves as an antibiotic against coliform bacteria

Abstract

The active compounds of the alcoholic and aqueous leaf extracts of the Caper plant (Capparis spinosa) were selected, and the results showed the presence of seven types of active compounds, namely (tannins, carbohydrates, phenols, flavonoids, soaps, alkaloids, coumarins). The pH of the alcoholic, aqueous extracts was found (5.5, 5.97, respectively. Different concentrations were prepared and measured at (270 nm) wavelength for both alcoholic and aqueous extracts, and the standard curve was drawn for them according to the values ​​of absorbance versus concentration using a spectrophotometer. The results of analyzing the alcoholic and aqueous extract of Caper using GC (Gas chromatography) showed the presence of four main peaks for the alcoholic and aqueous extracts. In these compounds, some groups have biological activity such as tocopherol, antioxidants, and palmitic acid. The inhibitory effect of the aqueous and alcoholic extract of Caper against Escherichia coli was conducted in comparison with the antibiotic Gentamicin at different concentrations ranging from 1.25 to 20 mg/ml, and the highest inhibitory effect was at a concentration of 20 mg/ml where it matches the effect of Gentamicin with an inhibition diameter of 27 mm.