Table 2.
Zones of inhibition of M. charantia extracts.
| Sample | Day | Zones of inhibition (mm) | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Ec. | Pa. | Sa. | Se. | Ef. | St. | Sm. | Bs. | ||
| Soxhlet | 1 | 5.22 | 5.76 | 7.15 | 5.68 | 5.75 | 5.42 | — | — |
| 5 | — | — | — | — | — | — | — | — | |
|
| |||||||||
| SFE-I | 1 | 6.08 | 5.65 | — | 5.74 | — | — | — | — |
| 5 | — | — | — | — | — | — | — | — | |
|
| |||||||||
| SFE-II | 1 | 6.90 | 8.14 | 6.94 | 7.70 | 7.20 | 7.45 | 6.58 | 6.94 |
| 5 | 5.62 | 6.34 | 5.78 | 6.45 | — | — | — | — | |
Escherichia coli (Ec.), Pseudomonas aeruginosa (Pa.), Staphylococcus aureus (Sa.), Staphylococcus epidermidis (Se.), Enterococcus faecalis (Ef.), Salmonella typhimurium (St.), Streptococcus mutans (Sm.), and Bacillus subtilis (Bs.).