Effect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganisms

Abstract

The outbreaks caused by pathogenic bacteria still being a major human health and food industry problem. Since time immemorial, people used plant material as

medicine and nowadays, it widely used as tea

preparation. Centella asiatica

is a

potential herbs

related to

its antibacterial activity. Therefore, this

study aimed to

investigate the antibacterial activity of dry C. asiatica crude 95% ethanolic extract under different extraction time (1, 3, 5, and 7 days) and shaking action (120 rpm) against three human pathogenic bacteria; Salmonella enterica typhimurium U302 (DT104b), S. enterica enteritidis (human), S. enteric 4, 5, 12:i:- (human) US clone, and Bacillus cereus

by using agar disc diffusion method.

The results showed that the all

extracts showed

antibacterial activity against B. cereus with inhibition zone range of 0.214 ± 0.053 to

0.557

± 0.559

mm but has not significantly effect on Salmonella sp. The highest

antibacterial activity of dry C. asiatica achieved on the three days extraction time. The

shaking action

could increase antibacterial activity. The

MIC (minimum inhibitory

concentration) was between 40-80 µl/ml and MBC (minimum bactericidal concentration) was 80-160 µl/ml. This showed that C. asiatica dry extract could inhibit gram-positive bacteria rather than gram-negative and shaking effect gives promising factor to increase effectiveness of plant ethanol extraction.