In Vitro Antibacterial and Antioxidant Activities and Molecular Docking Analysis of Phytochemicals from Cadia purpurea Roots

Table 3

Antibacterial inhibitory action (mean ± SD, in mm) on standard E. coli, S. aureus, and P. aeruginosa of five extracts.

Bacterial culture	Concentration (mg/mL)	Diameter of inhibition area in mm (mean ± SD) of extracts and chloramphenicol
		n-Hexane	Chloroform	Chloroform: methanol (1 : 1)	Methanol	Ethanol	Chloramphenicol (30 μg/disc)
E. coli	12.5	8.3 ± 0.0	7.2 ± 0.0	7.0 ± 0.0	6.5	0.0	24.5 ± 0.3
	25	9.3 ± 0.0	8.7 ± 0.0	7.2 ± 0.0	6.8 ± 0.0	0.0
	50	10.2 ± 0.4	9.6 ± 0.3	9.0 ± 0.3	8.3 ± 0.1	7.6 ± 0.0
	100	13.8 ± 0.0	11.1 ± 0.4	10.7 ± 0.1	9.6 ± 0.1	8.0 ± 0.0
S. aureus	12.5	0.0	0.0	0.0	0.0	0.0	18.8 ± 0.4
	25	7.6 ± 0.0	0.0	0.0	7.3 ± 0.0	0.0
	50	8.9 ± 0.1	0.0	0.0	7.5 ± 0.0	0.0
	100	10.2 ± 0.5	0.0	0.0	8.7 ± 0.0	0.0
P. aeruginosa	12.5	7.3 ± 0.2	7.7 ± 0.0	8.0 ± 0.0	0.0	0.0	7.2 ± 0.6
	25	7.7 ± 0.0	8.2 ± 0.1	8.4 ± 0.2	7.4 ± 0.0	7.1 ± 0.0
	50	8.4 ± 0.1	8.9 ± 0.0	9.7 ± 0.1	7.7 ± 0.1	7.4 ± 0.0
	100	8.9 ± 0.2	9.8 ± 0.1	10.0 ± 0.1	8.7 ± 0.1	8.3 ± 0.1