Comparative Evaluation of Antimicrobial Properties of Red and and Yellow Rambutan Fruit Peel Extracts

Abstract

Background and Aims: Rambutan fruits are native to the humid tropical regions of the Peninsular Malaysia in Southeast Asia. Its antimicrobial properties are well known. There are two varieties of rambutan fruits available in Malaysian market i.e. red and yellow rambutan. Methodology: In the present study, a qualitative phytochemical analysis along with antibacterial properties of methanolic extract of both the varieties of rambutan peels were carried out by disc diffusion method against Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Results: The methanolic extract of yellow rambutan peels showed more potency than red rambutan peels against Streptococcus pyogenes and Staphylococcus aureus ranged from 7-10mm and 5-12mm, respectively in different concentrations. At the same time both the extracts do not showed zone of inhibition against Escherichia coli and Pseudomonas aeruginosa. Conclusion: These results showed that methanolic extract of yellow rambutan peels are good candidate for further investigation against gram positive bacteria.