Journal of Genetic Engineering and Biotechnology

Table 2 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.
*S. typhimurium*	20.3 ± 0.1	23.3 ± 0.2	23.3 ± 0.2	25.0 ± 0.1	19.3 ± 0.1	19.3 ± 0.1	18.3
*E. coli*	19.7 ± 0.1	18.7 ± 0.1	20.3 ± 0.1	18.3 ± 0.2	13.0 ± 0.2	20.3 ± 0.1	12.0
*P. aeruginosa*	-	-	25.0 ± 0.1	21.0 ± 0.1	18.0 ± 0.3	-	12.6
LSD_0.01 = 1.686; CV = 6.173%

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

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