Open Access

Evaluation of Antibacterial Activity of Pineapple Fruit Bar Extract, treated with Sugar and Jaggery

S. Nivetha, Department of Chemistry, Krishnasamy College of Science, Arts and Management for Women, Kumarapuram, Cuddalore, TN, India R. Hemalatha, Department of Chemistry, Krishnasamy College of Science, Arts and Management for Women, Kumarapuram, Cuddalore, TN, India G. Chinnadurai drchinna2022@gmail.com
Department of Chemistry, Sacred Heart Arts & Science College, Perani, Villupuram, TN, India

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Abstract

The infections/diseases are caused by many antibiotic-resistant bacteria, virus, fungi and protozoan parasites. The discovery of the plant origin of antibiotic drugs has inevitably fostered the development of resistance in microorganisms. The variety of natural candidates of plant origin, many leaves and fruits have potent antibacterial activity. This study is aimed at determining the antibacterial activity of pineapple (Ananas comosus) fruit bar extracts used for the antibacterial activity was carried out by agar well-diffusion technique and the activity was measured by the zone of inhibition in diameter. The results of the study revealed that the various extracts of pineapple (P1, PS2 and PJ3) have potential activity against both gram-positive bacteria (Staphylococcus aureus) and gram-negative bacteria (Escherichia coli).

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Reference

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