Evaluation and Comparative Study of Antimicrobial Activity of Anthocyanins Derived from Various Natural Sources

Abstract

Antibiotics are effective against killing/inacitivating/inhibiting the growth of a micro-organism. Antibiotics usually create defense mechanism against foreign microbes. Antibiotics also cause some negative impacts on over consumption of antibiotics.  Naturopathy/ Plant based chemical antibiotics are proven safe than the synthetic chemical that are artificially synthesized. In this Study was estimated the total anthocyanin content and their antimicrobial activity of choosen samples. The study reveals the anti-bacterial properties of anthocynain from several sources such as strawberries (Fragaria ananassa), cherries (Prunus avium), pomegranate (Punica granatum), grapes (Vitis vinifera), flame of forest flowers (Canna indica), hibiscus flowers (Hibiscus rosa-sinensis) and guava leaves (Psidium guajava). Extraction has been done by using ethanol as a base and inhibition studies have been conducted. The source ‘Canna indica’ was showed huge amount of anthocyanin content 814.6mg/ 100g and other sources shows varied amount of anthocyanin content. Canna indica flower were showed maximum antibacterial activity against Staphyllococcusaureus, E coli, Klebsiella pneumonia. In this study proposed to estimate antimicrobial activity of choosen food samples.

Keywords-: Anthocyanin, antimicrobial activity, strawberries, cherries, grapes, pomegranate, hibiscus flowers, Naturopathy.