Quality of guava leaves and tow herbals tea and their antimicrobial effect on Staphylococcus aureus

Abstract

The aim of this study was to evaluate the quality of three type of plant , Psidium guajava, Matricaria chamomilla L. and Rosmarinous officinallis leaves (in form of tea),samples of tea were coxed (A-F) were A = 100% Guava, B= 100% Rosemary, C= 100% Chamomile, D= (homogenized sample 50%Guava\25% of two other herbs), E= (homogenized sample 50%Rosemary\25% of two other herbs) F= (homogenized sample 50%Chamomile\25% of two other herbs)the samples where soaked in the water and heated until the juice extracted then filtered and after that amount of sugar approximately (20%) was added, and subjected to the panelist for physiochemical characteristics, and to evaluate the effect of three type of herbs mentioned above on the growth of the pathogenic bacterium Staphylococcus aureus by use cub diffusion method. It is concluded that these three type of herb teas can be consumed as tea of acceptable characteristics and healthy at the same time, the fifty percent extract of Psidium guajava, was preferred over the other once. It was found the three type of tea had an antimicrobial effect on S. aureus, however Psidium guajava leaves tea was most effective on the growth of S. aureus compared to the other two types.