Journal of Genetic Engineering and Biotechnology

Table 1 Inhibition zones of both methanolic and ethanolic extracts of the used fruit peels against some G⁺ food pathogens

From: Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Strain	Fruit peel
	Orange^a		Pomegranate^a		Banana^a		(+)^bCont.
	M	E	M	E	M	E	(+)^bCont.
*B. cereus*	17.3 ± 0.1	16.0 ± 0.1	24.3 ± 0.1	21.0 ± 0.1	-	-	21.1
*S. aureus*	-	-	26.3 ± 0.1	24.0 ± 0.3	-	-	20.0
*S. aureus (MRSA)*	-	-	27.3 ± 0.2	24.0 ± 0.2	22 ± 0.3	19 ± 0.2	14.0
*L. monocytogenes*	-	-	26.3 ± 0.1	19.7 ± 0.1	-	-	11.0
LSD_0.01 = 1.741; CV = 6.941%

Results are the means ± standard deviation
^aZone of inhibition in millimeters
M methanol, E ethanol, (+)^bCont. positive control

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