ANTIMICROBIAL EFFECT OF EXTRACTS OBTAINED FROM CORIANDER, GARLIC AND PARSLEY ON ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS BACTERIAS

Abstract

The use of natural products for medicinal purposes, such as garlic, coriander and parsley is increasingly common. In this context, the following research question arose: What is the effect of coriander, garlic and parsley on E. coli and S. aureus bacteria? This question aims to know the microorganisms present in the human body that can cause major diseases. For this, the antimicrobial capacity of the plants against these bacteria was determined, having as hypothesis that the extracts of these vegetables can affect the normal growth of the microorganisms mentioned. An experimental quantitative methodology was chosen starting with the obtaining of aqueous extracts from each of the vegetables, and then determining through tests the minimum inhibitory concentration of each plant to inhibit the growth of microorganisms. These results were compared with those produced by Clorinda® and Lysoform®. The results indicate that coriander and parsley extracts did not have a significant inhibitory effect on both bacteria; however, garlic extract did inhibit the growth of S. aureus.