Background: Syzygium cumini Lin., (Myrtaceae) is a worldwide medicinal plant traditionally used in herbal medicines due to its valuable properties against different pathogens such as aquatic pathogens which have been attributed to the presence of different bioactive compounds (phenols, flavonoids, and tannins) in different parts of the plant. Recent studies on natural compounds indicate the important role of bioactive molecules in the treatment of aquatic pathogens.
Aim In this study, the antibacterial activities of aqueous and hydroalcoholic extract of Jambola leaves in different seasons (summer and winter) on Streptococcus iniae and Yersinia rocky bacteria were assased. Methodology: Different concentrations of Jambola leaves extract (100,200 and 400µg/mL) using a disc-diffusion method and microdilution assays was used in order to evaluation the antibacterial activities of Jambola extract on Streptococcus iniae and Yersinia rocky bacteria. Chemical and phenolic compounds profile of essential oil and leave extract of Jambo was determined by chromatography-mass spectrometry (GC-MS) and HPLC respectively.
Results: Based on the results, the extract of Jambo leaves (summer season) contains 49 and 11 (winter season) different chemical structures including known antioxidant and antimicrobial compounds and the most abundant of compounds in the essential oil belonged to. Alpha.-pinene, Beta.- ocimene, Alpha.-farnesene, Limonene, Beta.-Pinene respectively.
The highest inhibitory halo was for winter leaves, summer leaves and Jumbola fruit at a concentration of 400 mg / ml. In the presence of Yersinia Rocky bacteria, the inhibitory halo of methanolic extract of winter Jumbola leaves was 24/4±1/14mm and the minimum inhibitory concentration was 50 mg / ml and the minimum lethal concentration was 25 mg/ml. In the face of the above bacterium, the inhibition zone diameter of summer Jumbola la leaf was 22/4±1/67 mm. The minimum inhibitory concentration was 200 mg / ml and the minimu
