EVALUATION OF THE ENHANCEMENT IN ANTIBACTERIAL CAPABILITY OF HERBS AGAINST vibrio parahaemolyticus USING OPTIMIZED EXTRACTION PROCESS

Abstract

This study evaluated the antibacterial capability of three optimized herbal extracts against Vibrio parahaemolyticus, including Piper betle, Ocimum basilicum and Centella asiatica. The optimization was carried out on three extracting conditions: i) ethanol concentration (30, 50, 70, 95%); ii) soaking duration (3, 5, 7, 9 days); and iii) ratio of sample (g) & solvent (mL) (1:10, 1:20, 1:30, 1:40). Results identified the optimal procedure as follows: (i) ethanol concentration of 70%, soaking duration of 7 days, 1:30 ratio for Piper betle and Ocimum basilicum, 1:40 ratio forCentella asiatica. The optimized extracts were then compared with the unoptimized ones for zone diameter of inhibition (ZDI), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and the bacteriacidal capability on enumeration culture. Optimized extracts improved ZDI against V. parahaemolyticus by 1.5 times (P < 0,05), together with MIC and MBC by 2 times. Moreover, optimized extracts also reduced the bacterial number in enumeration culture by 10 times (P < 0,05) in comparison with the unoptimized ones. Therefore, this study indicated the enhancement in antibacterial capability of the optimized herbal extracts and also highlighted their potential use in V. parahaemolyticus treatment.