THE EFFECT OF AQUEOUS AND ALCOHOLIC EXTRACTS OF PEGANUM HARMALA SEEDS ON SOME BACTERIAL SPECIES PRESENT IN QAYYARAH GENERAL HOSPITAL WASTEWATER

Mukhaled Khalaf Ahmed Al Khafaji; Maryam Adnan Ibrahim; Naglaa Mustafa Muhammad

doi:10.17605/cajmns.v5i1.2306

Mukhaled Khalaf Ahmed Al Khafaji Department of Life Sciences - College of Education for Pure Sciences - Tikrit University, Tikrit - Iraq.
Maryam Adnan Ibrahim Department of Life Sciences - College of Education for Pure Sciences - Tikrit University, Tikrit - Iraq.
Naglaa Mustafa Muhammad Department of Life Sciences - College of Education for Pure Sciences - Tikrit University, Tikrit - Iraq

DOI: https://doi.org/10.17605/cajmns.v5i1.2306

Keywords: aqueous extract, alcoholic extract, peganum harmala seeds, bacterial contamination, wastewater

Abstract

The effect of the aqueous and alcoholic extract of the seeds of the plant (Peganum harmala) was studied and the concentrations of four (25%, 50%, 75%, 100%) g/ml were tested on the bacterial species that were diagnosed in the study sites of Qayyarah General Hospital, namely Staphylococcus aureus and Escherichia. coli, salmonella typhi, Raoultella planticola, Klebsilla pneumonaei, and Enterobacter aerogenes. The two extracts, at all their concentrations, produced an inhibition in the number of bacterial cells after treatment with it. The results showed that the effect of the alcoholic extract was higher than the effect of the aqueous extract, as the results showed that the positive bacteria (S.aureus) were less The diameter of inhibition among the types at all concentrations, the highest diameter of inhibition for (E.coli) bacteria at a concentration of 100%, and the lowest effect at a concentration of 25%, as the effect of the two extracts increases with increasing concentration against all bacterial species. The detection of active chemical compounds in Peganum harmala seeds was studied, and the results showed that they contain a high percentage of active compounds (phenolic, alkaloid, and tannins, and the absence of flavonoids and glycosides) through qualitative (inferential) detection.

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