EVALUATION OF ANTIMICROBIAL ACTIVITY OF OXALIS CORNICULATA
Anusha Govindula*, Nabeela Midhath, Syedahafsa Aqueel, M. Sowmya and K. Sandhya
ABSTRACT
The aim of present study is to investigate the Antimicrobial activity of Oxalis Corniculata belonging to the family- Oxalidaceae. The leaves of this plant are edible, with tangy taste just like lemons. This herb is richest source of Vitamin C, Vitamin B, Potassium and Oxalic acid. The review reveals that wide ranges of phytochemical constituents have been isolated from the plant like flavanoids, tannins, phytosterols, phenol, glycosides, fatty acids, galacto-glycerolipid and volatile oil. In early twentieth century, the discovery of antibiotics provide a tool against the microbial infections but due to multiple drug resistance and adverse effects on host including hypersensitivity, immune suppression and allergic reactions shown by antibiotics creates a need of natural medicines with safe and better therapeutic effect. The present study provides new avenues for the improvement of medicinal uses of Oxalic Corniculata. The leaves are selected for anti‐microbial activity. The ethanolic extract of leaves of Oxalis Corniculata were assessed for its Anti‐microbial activity against E.Coli and Lactobacillus organisms by agar cup plate method exhibited an excellent antimicrobial activity.
Keywords: Antimicrobial activity, Agar cup plate method, Ecoli, Lactobacillus, Minimum inhibitory concentration.
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