ANTIMICROBIAL ACTIVITY AND SOME PHYTOCHEMICAL ANALYSIS OF TWO EXTRACTS Vinca minor L

This study investigated the antimicrobial activity as well as some phytochemical analysis of ethanol and diethyl ether extracts from plant species Vinca minor L. In vitro antimicrobial activity of extracts was studied on 20 strains of microorganisms (16 bacteria and four yeasts). Testing was performed by microdilution method and minimum inhibitory concentration (MIC) and minimum microbicidal concentration (MMC) were determined. The strongest antimicrobial activity was detected on G+ bacteria of the genus Bacillus. Tested G bacteria and yeasts were not sensitive to the action of the extracts or the sensitivity was insignificant. Phytochemical analysis involved determining the amount of total phenolics, flavonoids and tannins, as well as the determination of antioxidant activity monitoring capability to neutralize free radicals (DPPH) and the reductive potential. Phytochemical examination indicates that the total phenolic compounds were more in the ethanolic extract and the content of flavonoids and tannins marginally higher in the diethyl ether extract. The antioxidant activity (DPPH) of the ethanolic extract of V. minor was significantly stronger as compared to the diethyl ether extract, and the reduction potential was approximately the same.