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Abstract
Antimicrobial resistance poses a major threat to global health, necessitating the exploration of alternative therapeutic options from natural sources. This study evaluated the antimicrobial activity of the methanolic extract of brown mustard seed against selected clinical isolates. The antimicrobial activity of the extract was tested at concentrations ranging from 50–600 mg/ml using agar well diffusion assay. The Minimum Inhibitory Concentration (MIC), minimum bactericidal concentration (MBC), and Minimum Fungicidal Concentration (MFC) were determined using broth dilution and subculture techniques. Phytochemical screening was conducted to identify the bioactive constituents of the extract. Data were analyzed using SPSS version XX, with chi-square tests applied to assess associations between extract concentrations and microbial growth responses. The results revealed that Staphylococcus aureus recorded the highest mean zone of inhibition (17.50 ± 2.49 mm), followed by Candida albicans (8.67 ± 4.26 mm), while Escherichia coli (6.50 ± 2.95 mm) and Pseudomonas aeruginosa (6.00 ± 4.10 mm) showed lower susceptibility. Post hoc analysis indicated concentration-dependent inhibition in Candida albicans and Escherichia coli, while inhibition of Pseudomonas aeruginosa was observed only at the highest concentration. MIC values were established at 100 mg for Staphylococcus aureus, 400 mg for Escherichia coli and P. aeruginosa, and 600 mg for Candida albicans. MBC values confirmed bactericidal activity at 100 mg for Staphylococcus aureus and 600 mg for Escherichia coli and Pseudomonas aeruginosa, whereas the MFC for Candida albicans was 600 mg. Phytochemical analysis revealed the presence of alkaloids, flavonoids, terpenes, steroids, tannins, phenols, and resins, with saponins absent. These findings demonstrate that brown mustard seed possesses broad-spectrum antimicrobial properties, with S. aureus being the most sensitive organism, supporting its potential as a source of plant-based antimicrobial agents.
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