Antimicrobial Potential of Brassica oleracea Extracts (White and Broccoli) and Their Resistance Compared to Doxycycline Against Gram‐Positive and Gram‐Negative Bacteria

Abstract

Brassica oleracea L is low in carbohydrates and fiber, making it ideal for low‐carb diets. But they are rich in vitamins, minerals, and other essential nutrients. The present article investigated the antimicrobial effect of B. oleracea extract (white and broccoli) (BOE‐WB) on Gram‐positive and Gram‐negative strains and its resistance to doxycycline. BOE‐WB was used as the soaking method. It was analyzed by gas chromatography–mass spectroscopy (GC–MS), high‐performance liquid chromatography (HPLC), and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) methods. The samples were prepared with three concentrations. It used Mueller Hinton Agar culture medium of fresh bacteria. It was incubated for 24 h in a 37°C incubator. It identified 33 compounds. For BOE‐W, 77% of the compounds are oxygenated, while for BOE‐B, this percentage is 79%. For BOE‐B, 79% had oxygenated compounds. BOE‐WB has significant antibacterial effects on Pseudomonas aerogenosa and Bacillus cereus. The lethal impact of BOE‐WB on strains is very close to that of doxycycline, and it can be introduced as a new antimicrobial drug to the medical world. The research shows that the percentage of oxygenated compounds in foods containing BOE‐B is much higher than that of BOE‐W. It has a significant impact on the antioxidant effect. Foods containing BOE‐W have a high percentage of azo compounds and sulfur. One of the benefits of sulfur in the body is disinfecting the blood. In addition, sulfur increases the body's resistance to bacteria.