TO EXTRACT AND EVALUATE THE ANTIMICROBIAL PROPERTY OF BRASSICA OLERACEA VAR. BOTRYTIS

Pratik Hemant Kharade*, Nayan C. Karjavkar, Tejal Mali, Mahek Naik, Vikas Yadav, Mrunali Yadav

The present research involves extracting and assessing the antimicrobial activity of Brassica oleracea var. botrytis (cauliflower), a commonly consumed vegetable enriched with various beneficial phytochemicals. Cauliflower is a natural source of compounds such as glucosinolates, isothiocyanates, flavonoids, tannins, phenolic acids, and saponins, many of which are recognized for their antimicrobial and antioxidant effects. In this study, ethanolic extraction of cauliflower florets was carried out using the maceration technique, followed by preliminary phytochemical analysis to identify major secondary metabolites. The extract showed the presence of flavonoids, tannins, phenols, saponins, terpenoids, and some alkaloids, indicating a strong phytochemical composition. The antimicrobial potential of the extract was examined through the cup-plate diffusion method against Escherichia coli and Staphylococcus aureus. The ethanolic extract produced a notable zone of inhibition, signifying effective antibacterial activity. Subsequently, a herbal mouthwash containing varying concentrations of the extract was formulated and tested for its physical properties, pH, homogeneity, stability, and antimicrobial efficacy. Among all formulations, batch F4 demonstrated the best overall performance and superior antimicrobial action when compared with standard samples. Overall, the study indicates that cauliflower extract can serve as a natural and effective antimicrobial ingredient in herbal mouthwash formulations. Its safety profile, easy availability, and significant antimicrobial activity make it a promising eco-friendly substitute for conventional chemical-based oral hygiene products.