Antibacterial activity of Nephelium lappaceum fruit peel extracts

Abstract

Microbial safety in food products is effectively not controlled. Chemically synthesized anti-microbials that are diagnosed hazardous to human health is gradually replaced by herbal antimicrobial components. In this study the antibacterial effects of Nephelium lappaceum fruit peel extracts were analyzed. The efficacy of the peel extracts from Nephelium lappaceum were tested on two Gram negative bacteria of the strains Escherichia coli (ATCC 25922) and Salmonella typhi (MTCC 443) for the study. This comparative study was mainly aimed at using the fruit peel extract to check if they could inhibit the growth of the bacterial strains. The anti-bacterial activity was carried using Agar well diffusion method with different concentrations of Hexane and Ethanol extractions of the fruit peel.