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Antimicrobial properties of various extracts from plants have recently been of great interest in both
research and food industry, because of their possible use as natural additives which emerged from a
growing tendency to replace synthetic antimicrobial agents with natural ones. In the present study, all
extracts of Brassica oleracea (Broccoli, Cauliflower, Cabbage, Brussels Sprouts and Red Cabbage),
Raphanus sativus (radish) and Brassica rapa (Bok Choy) showed significant antimicrobial activity
against selected strains of pathogen. Ethanol extract showed highest antimicrobial activity than
methanol, chloroform and diethyl ether extracts. Chloroform showed least antimicrobial activity. The
extracts of Brassica rapa from all the four solvents showed a significant antimicrobial activity against all
the pathogen. The chloroform extract of Cauliflower showed highest zone of inhibition against E.coli with
a zone of 34mm. Owing to the antibacterial activities exhibited by the leaf extracts investigated in this
study, some of them could be considered a natural herbal source that can be used in food and
pharmaceutical industries.
Keywords: Antimicrobial, Brassica oleracea, Brassica rapa, Raphanus sativus.