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Antibacterial properties of the extract of Abelmoschus esculentus

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Abstract

In this study, antimicrobial properties of both lyophilized and fresh water extracts of the okra pods were assessed against Rhodococcus erythropolis and R. opacus, Mycobacterium sp. and M. aurum, Staphylococcus aureus, Escherichia coli, and Xanthobacter Py2. The extracts were effective against all bacterial strains tested, except R. erythropolis and the fresh extract displayed better antimicrobial properties than the lyophilized extract. A fresh extract concentration of 97.7 mg/mL was sufficient to kill all S. aureus cells, which is a worldwide source of nosocomial infection. The extract was also effective in inhibiting the growth of both Mycobacterium strains, X. Py2 and S. aureus, but was ineffective against R. erythropolis and E. coli. The lipid fraction of the okra gum was found to be responsible for the antibacterial properties and the protein and polysaccharide fractions displayed no antimicrobial activity. The two major constituents of the lipid fraction, palmitic and stearic acids, were apparently responsible for the antimicrobial properties of the okra extract.

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Authors and Affiliations

  1. IBB-Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Lisbon, 1049-001, Portugal

    Carla C. C. R. de Carvalho & M. Manuela R. da Fonseca

  2. Department of Bioengineering, Instituto Superior Técnico, Universidade Técnica de Lisboa, Lisbon, 1049-001, Portugal

    Carla C. C. R. de Carvalho & M. Manuela R. da Fonseca

  3. Instituto de Tecnologia e Pesquisa, Aracaju-Sergipe, 49032-490, Brazil

    Priscila Almeida Cruz & Lauro Xavier-Filho

Authors
  1. Carla C. C. R. de Carvalho
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  2. Priscila Almeida Cruz
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  3. M. Manuela R. da Fonseca
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  4. Lauro Xavier-Filho
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Correspondence to Carla C. C. R. de Carvalho.

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de Carvalho, C.C.C.R., Cruz, P.A., da Fonseca, M.M.R. et al. Antibacterial properties of the extract of Abelmoschus esculentus . Biotechnol Bioproc E 16, 971–977 (2011). https://doi.org/10.1007/s12257-011-0050-6

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  • DOI: https://doi.org/10.1007/s12257-011-0050-6

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