Antibacterial Effects of Beet (Beta Vulgaris) Fruit Extract on Staphylococcus aureus

Abstract

This study was conducted to determine the effect of different treatments of beet fruit extract and the control treatment, amoxicillin, on Staphylococcus aureus and to determine the most effective concentration of beet fruit extract as compared to the control (amoxicillin) as treatment against Staphylococcus aureus. The researchers used the Completely Randomized Design (CRD), also called the Analysis of Variance (ANOVA) and the Duncan’s Multiple Range Test (DMRT). Four (4) treatments were used in total including the control, amoxicillin. There were three (3) concentrations of beet fruit used. Treatment 1 comprised of 75 % beet fruit extract and 25 % ml distilled water, treatment 2 composed of 50% beet fruit extract and 50% distilled water and for treatment 3, 25% of beet fruit extract was mixed with 75% distilled water. Three (3) replicates were prepared for each treatment. The study made was used of amoxicillin and distilled water as control treatment. The zone of inhibition of bacteria was measured using a ruler. Findings showed that all the concentrations of beet fruit extract were not effective in inhibiting the growth of Staphylococcus aureus as compared with the control agent, amoxicillin. From the data gathered, analyzed and interpreted, the following recommendations are forwarded: Further researches with regards to the use of the different extraction techniques, studies is being suggested on the effectivity of beet extract on other bacteria, similarly, further studies had to be conducted using other parts of beets with different concentrations against Staphylococcus aureus. Lastly, similar studies to be conducted to validate the above findings.