Table 1.
Bacteria | Standard zone of inhibition |
Crude extract zone (mm) |
n-hexane zone (mm) |
Chloroform zone (mm) |
Ethyl acetate zone (mm) |
n-butanol zone (mm) |
Aqueous zone (mm) |
---|---|---|---|---|---|---|---|
E. coli | 30 | 0 | 0 | 0 | 0 | 0 | 0 |
B. subtillis | 31 | 14.33 ± 0.57 | 0 | 0 | 12.66 ± 1.15 | 0 | 0 |
S. flexenari | 33 | 0 | 0 | 0 | 11.33 ± 1.15 | 0 | 0 |
S. aureus | 44 | 14.33 ± 0.57 | 0 | 0 | 22.33 ± 0.57 | 0 | 0 |
P. auriginosa | 26 | 14.33 ± 0.57 | 0 | 0 | 0 | 0 | 0 |
S. typhi | 41 | 0 | 0 | 0 | 0 | 0 | 0 |
6–9 mm: no activity; 12–15 mm: low activity; 15–18 mm: good activity; above 18 mm: significant activity.