Phytochemical Determination and Antibacterial Activity of Urtica dioica Leave Extracts against Isolated Food Borne Bacteria

Abstract

Aim of this study was to analyze phytochemical constituents and antibacterial activity of Urtica dioica leave extracts against isolated food-borne pathogens from different food samples. The phytochemical analysis showed the presence of carbohydrates, alkaloids, saponins, tannins and protein. Total 75 different isolates of bacteria were isolated from different food samples. Out of 75twenty-four were found to be positive for Klebsiella, twenty-six for Staphylococcus spp. and twenty-five for E. coli. Maximum zone of inhibition was recorded by ethyl acetate extract against E. coli with 2.36±0.26 mm diameter followed by Klebsiella (2.28±0.16 mm) Staphylococcus spp. (1.96±0.28 mm) respectively. Methanol extract showed maximum inhibitory zone of 1.91±0.26 mm against Klebsiella followed by 1.82±0.33 mm zone against Staphylococcus spp. and 1.5±0.17 mm inhibitory zone against E. coli. Aqueous extract not showed inhibition against any isolated bacteria.