Abstract

N. Santhi*, S. S. Rajendran, J. Anudeepa and W. D. Sam Solomon

ABSTRACT

The intention of this study symbolize that the evaluation of antimicrobial potential of Chopped onion were kept for long duration. Two types of bacteria such as staphylococcus aureus and E.Coli were tested and their selection was based upon their common contribution in causing diseases. Here onion extract was prepared from freshly chopped onion and chopped onion kept for long duration. This was subjected to invitro study by using agar diffusion method. The results were obtained at three different times such as 0 minutes, 60 minutes, 120 minutes. The zone of inhibition were observed high at 0 minutes and very low at 120 minutes. It implies that when time increases the antimicrobial potential of chopped onion was decreased. Thus assessment was concluded that the chopped onions are capable of absorbing microbes from the environment. So that antibacterial activity gets decreased. Further evaluation using standardized techniques provide more information about antimicrobial potential of chopped onion against common bacterial pathogens.