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In order to prepare four types of crude extracts, physic nut seed residues (seed cake) were extracted using a Soxhlet apparatus with organic solvents. Hexane, dichloromethane, acetone, and methanol were used to macerate the nut for 72 h to obtain crude extracts, namely, PH, PD, PA, and PM(H), respectively. In the case of cold extraction, physic nut seed residue was macerated with methanol for 72 h at room temperature resulting in the crude extract PM(C). Antibacterial activities of all crude extracts were determined against each of the Gram-negative bacteria, Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhi. and against the Gram-positive bacteria, Staphylococcus aureus, Bacillus cereus, and B. megaterium. This was done by using the agar diffusion method compared to ampicillin and streptomycin as positive control. The results showed that E. coli was inhibited by 30 mg/ml of PA and 50 mg/ml of PD. P. aeruginosa could not grow in the medium containing 50 mg/ml of PA. S. aureus, B. cereus, and B. megaterium were inhibited by PM(H) at different concentrations. PM(C) crude extract only inhibited B. megaterium. Salmonella typhi was not inhibited by any of the crude extracts.

Antibacterial activities of crude extracts from physic nut (Jatropha curcas) seed residues.