Chemical and Biological Technologies in Agriculture

Table 3 Minimum inhibitory concentration values (mg/mL) for different M. communis extracts against selected pathogens (bacteria and fungi)

From: Myrtus communis L.: essential oil chemical composition, total phenols and flavonoids contents, antimicrobial, antioxidant, anticancer, and α-amylase inhibitory activity

Microbe	EOJen	EOJer	MeJen	EtOAcJen	MeJer	EtOAcJer	Ciprofloxacin	Ampicillin	Fluconazole
MRSA	1.13	0.135	0.78	0.195	0.78	0.097	1.56	NA	NA
S. aureus	1.13	0.27	1.56	0.195	0.78	0.097	0.78	3.12	NA
K. pneumoniae	1.13	0.135	12.5	12.5	25	1.56	0.125	12.5	NA
E. coli	1.13	0.27	12.5	12.5	25	1.56	1.56	3.12	NA
P. vulgaris	0.56	0.135	12.5	12.5	25	3.125	15	18	NA
P. aeruginosa	18.1	17.3	12.5	25	25	3.125	3.12	NA	NA
C. albicans	1.13	1.08	0.049	0.049	0.049	0.049	NA	NA	1.56

EOJen EO from Jenin; EOJer: EO from Jericho, MeJen methanol extract from Jenin, EtOAcJen ethyl acetate extract from Jenin, MeJer methanol extract from Jericho, EtOAcJer ethyl acetate extract from Jericho, NA no antimicrobial activity

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