Journal of Chemical and Pharmaceutical Research (ISSN : 0975-7384)

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Original Articles: 2014 Vol: 6 Issue: 6

In-vitro antibacterial activity of tomato glycosides


Glycosides were extracted from green tomatoes with ethanol as the solvent. The extracted glycosides were purified by an HPD macroporous resin and a silica gel column, crystallised and then recrystallised to yield white powder. The minimal inhibitory concentration (MIC) of the extracted tomato glycosides against Escherichia coli was determined to be 3.54 mg/mL through agar diffusion test. The effects of pH, temperature and reaction time on the anti-bacterial activity of the tomato glycosides were investigated. The bacteriostatic effect of the tomato glycosides was stronger than that of 1.5% sodium benzoate. The tomato glycosides exhibited the strongest anti-bacterial effect at pH 7.

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