Investigation of Phytochemical contents and antibacterial behavior of Ecballium Elaterium L extracts

Abstract

Abstract: This study investigated the effectiveness of aqueous and alcoholic extracts of wild cucumber (Ecbalium elaterium L.) against four bacterial genera: Staphylococcus aureus, Salmonella typhimurium, Proteus vulgaris, and Escherichia coli, using disc diffusion and well diffusion methods. Qualitative phytochemical analysis revealed the presence of bioactive compounds, including carbohydrates, saponins, tannins, coumarins, proteins, alkaloids, flavonoids, and phenols. The results showed that antibacterial activity varied based on the extract type and concentration. The highest inhibitory activity for aqueous extracts was observed in the stem against P. vulgaris and in the leaves against S. typhimurium. The alcoholic extract of the fruit juice at concentrations of 25%, 40%, 60%, and 100% exhibited superior antibacterial activity compared to the aqueous extract, with inhibition zones ranging from 8 to 14 mm. Notably, lower concentrations (25% and 40%) of the alcoholic extract were more effective than higher concentrations (60% and 100%). Overall, the disc diffusion method yielded more significant results than the well diffusion method.