Mexican Sage (Salvia officinalis) Extraction Using Factorial Design and Its Effect on Chemical and Antibacterial Properties
Table 6
Diameters and percentages of inhibition obtained with different concentrations of extracts from leaves of S. officinalis on different Gram-negative bacteria.
Concent. Extract (%)
Diameter inhibition (mm)
Inhibition percentages (%)
25
50
75
100
25
50
75
100
Enterobacter agglomerans
11.75 ± 2.2
11.25 ± 1.3
16.0 ± 1.4
24.25 ± 0.8
42.13 ± 7.9
40.34 ± 4.5
57.37 ± 5.1
86.95 ± 2.0
Citrobacter freundii
13.0 ± 3.7
16.25 ± 2.3
19.0 ± 1.2
20.5 ± 1.3
46.61 ± 1.0
58.26 ± 1.3
68.13 ± 4.1
73.5 ± 4.6
E. coli
11.75 ± 2.9
14.75 ± 1.7
17.75 ± 0.9
19.25 ± 3.8
42.13 ± 1.7
52.88 ± 6.1
63.64 ± 3.6
69.0 ± 1.35
Salmonella sp
11.50 ± 1.0
14.0 ± 0.82
15.50 ± 0.98
19.0 ± 0.14
41.23 ± 3.6
50.12 ± 2.9
55.58 ± 3.5
68.13 ± 5.2
P. aeruginosa did not show inhibition (diameter inhibition (mm) and inhibition percentages) with the analyzed concentrations of EO sage.
