Fig. 2

Antibacterial activities of J. curcas de-oiled pressed cake extracts (200 mg/mL DMSO), seed oil (200 mg/mL DMSO) and commercially available antibiotics (100 µg/mL in de-ionized water) against clinical, MDR and ATCC bacterial strains. a Antibacterial activities of J. curcas de-oiled pressed cake extracts and seed oil against clinical and ATCC bacterial strains, b antibacterial activities of J. curcas seed oil and de-oiled seed cake extracts against selected MDR strains, c antibacterial activities of commercially available antibiotics against selected clinical and ATCC bacterial isolates, d antibacterial activities of commercially available antibiotics against selected MDR bacterial isolates. 100 µL of solution of each extract, seed oil, antibiotic and positive control (ofloxacin) was added to the respective wells punched in MHA plates, pre-swabbed with respective clinical isolates and incubated at 37 °C for 24 h. All the tests were carried out in triplicate. The mean zones of inhibition (mm) created by the respective treatments against each bacterial strain were recorded. The bigger the mean zone of inhibition (mm), the higher was considered the susceptibility of bacterial strains. Data presented are means of three independent experiments ± SD. *P < 0.05; **P < 0.01, ***P < 0.001 (for comparisons of all treatments by one-way ANOVA, followed by Bonferroni’s post test)