PHYTOCHEMICAL ANALYSIS AND IN-VITRO EVALUATION OF ANTIMICROBIAL PROPERTIES OF Moringa oleifera LEAF EXTRACT AGAINST FOOD BORNE PATHOGENS

Foodborne pathogens not only spoil food commodity but also cause health issues. Microbes contaminated food and water causes gastroenteritis and inflammation of the stomach and intestinal lining. Allopathic medicines have been used to treat various diseases caused by food borne pathogens, although these medicines are beneficial, but have their own side effects. To overcome these side effects, Moringa oleifera leaves are used worldwide since ancient times. It is used for various medicinal purposes and look for remedies and health approaches for the side effects caused by synthetic chemicals In this study, the antimicrobial components of M. oleifera was quantified by high performance liquid chromatography (HPLC) and their antibacterial effects were investigated against food borne pathogens, Staphylococcus aureus, Escherichia coli, Salmonella typhi, Shigella dysenteriae, Bacillus cereus and Psedomonase aeruginosa by disc diffusion method. Methanolic extract showed zone of inhibition against S. aureus and P. aeruginosa of 9 mm and 8 mm ZOI, respectively. The ethanol extract showed results against S. aureus and P. aeruginosa 12 mm and 9 mm ZOI, respectively. The aqueous extract of plant showed zone of inhibition was E. coli 12mm while S. dysenteriae 9mm. High performance liquid chromatography was used to quantify the antimicrobial components of M. oleifera and the results showed that it contain flavonoids and phenolic compounds