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

Table 4

Antibacterial activity inhibition zone (mean ± SD, in mm) of isolated compounds against standard E. coli, S. aureus, and P. aeruginosa bacterial strains.

Bacterial pathogens	Concentration (mg/mL)	Inhibition zone (mean ± SD, in mm) of compounds
		Compound (1)	Compound (2)	Chloramphenicol disc (30 μg/disc)
E. coli	0.05	7.2 ± 0.1	9.6 ± 0.0	21.5 ± 0.3
	0.1	7.5 ± 0.0	10.0 ± 0.0
	0.3	8.6 ± 0.0	13.8 ± 0.0
	0.5	8.9 ± 0.0	16.2 ± 0.0
	1.0	10.3 ± 0.0	18.5 ± 0.0
S. aureus	0.05	0.0	0.0	18.8 ± 0.4
	0.1	0.0	0.0
	0.3	0.0	0.0
	0.5	8.4 ± 0.0	0.0
	1.0	9.1 ± 0.1	0.0
P. aeruginosa	0.05	7.1 ± 0.0	7.2 ± 0.0	7.2 ± 0.6
	0.1	7.3 ± 0.0	7.5 ± 0.0
	0.3	7.6 ± 0.0	8.6 ± 0.0
	0.5	7.7 ± 0.0	9.1 ± 0.1
	1.0	9.0 ± 0.1	10.6 ± 0.0