Anthelminthic and Bactericidal Activity of Extracts from Flaveria trinervia Spring C. Mohr.
European Journal of Medicinal Plants · pp. 153–161 · Published 5 Oct 2011
10.9734/EJMP/2011/494Abstract
Objective: To determine the anthelminthic and bactericidal activity of Flaveria trinervia. Study design: Assessment of Anthelminthic and bactericidal activity. Place and Duration of Study: Anthelminthic and bactericidal activity of extracts from Flaveria trinervia Spring C. Mohr. between August 2010 and May 2011. Methodology: The methanol and aqueous extracts of Flaveria trinervia were screened for antibacterial activity against 20 clinical strains belonging to Pseudomonas aeruginosa, Klebsiella pneumonia, Salmonella typhi, Salmonella paratyphi, Echerichia coli, and Staphylococcus aureus isolated from different infectious sources. Minimum inhibitory concentration (MIC) assay of both the extracts was carried out against clinical isolates using two fold agar dilution method. Ciprofloxacin and piperazine citrate were used as the standard reference for bactericidal and anthelminthic activity respectively. Results: Evaluation of anti-bacterial activity revealed that both the extracts showed effective activity against all the six bacterial pathogens. Specifically, aqueous extract was more efficient than methanol extract but less potent than standard drug ciprofloxacin. Among the various concentrations of aqueous extract tested, 250 mg/ml showed efficient anthelminthic activity and among all the concentrations methanol extract tested 250 mg/ml gave significant results. This investigation revealed that methanol extract of F. trinervia showed significant anthelminthic activity against Pheretima posthuma when compared to the aqueous extract. Conclusion: From the results of this investigation we can conclude that F. trinervia is a potent antibacterial and anthelminthic plant.
Cited by 2
H. Joy Hoskeri, V. Krishna, B. Vinay Kumar · Archives of Pharmacal Research · 2012
N.E. Maldonado-Sierra, L. González-Cruz, E.A. Vargas-León · Investigación y Desarrollo en Ciencia y Tecnología de Alimentos · 2023
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