Identification of Effective Compounds and Antibacterial Effect of Alcoholic Extracts of Opuntia ficus-indica Fruit In vitro

Methods: To conduct the study, the extraction process was accomplished by maceration in ethanol and methanol. Moreover, the antibacterial activity of the plant was evaluated by the agar well diffusion method, and the investigation of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was processed using the microdilution method. The gas chromatography-mass spectrometry method was also applied to identify the extracted components. The mean scores obtained by the ANOVA test were significant 5%.