Journal of Genetic Engineering and Biotechnology

Table 3 Inhibition zones of both methanolic and ethanolic extracts of the used fruit peels against some fungal 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.
A. niger	22.3 ± 0.2	22.7 ± 0.1	21.0 ± 0.2	20.0 ± 0.1	-	-	10.6
A. flavus	18.3 ± 0.2	20.0 ± 0.1	20.0 ± 0.2	20.3 ± 0.3	-	-	13.0
LSD_0.01 = 1.485; CV = 6.585%

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

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