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Ayad Ismael Khaleel Fadhal A. Al-Fadhal

Abstract

The possibilities of Cinnamomum genus as a biological control agent against plant pathogenic bacteria. Cinnamon sticks powder were extracted by steeping using ethanol, n-hexane, and methanol. For the in vitro antibacterial activity, species of plant pathogenic bacteria: Pseudomonas syringe pv. Tomato selected. Four different concentrations, 10, 25, 50, and 75 mg/ml were achieved through the cup plate agar diffusion technique. Streptomycin sulphate at 30 μg/ml concentration was set as the positive control, whereas every respective solvent used in the sticks powder extraction was set as the negative control. The results have shown that, only ethanol extract verified antibacterial activity when tested on the plant pathogenic bacteria. The highest diameter of inhibition zones was observed in P. syringae pv. tomato, at all range of concentrations. The least methanol extract concentration utilised in determination of minimum inhibitory concentration (MIC) assay was at 2.5 mg/ml, inhibiting P. syringe pv. Tomato. The phytochemical screening of Cinnamon ethanol extracts the presence some major compound known as secondary metabolites determine. It showed the positive results for the presence of alkaloid, flavonoid, saponin, tannin, terpenoid and phenol.

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Keywords

Plant Pathogenic Bacteria; plant pathology; Cinnamon; plant extract

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