# Recent Advances in the Antibacterial Activities of _Citrullus_ _Ianatus_ (Watermelon) By-Products
## 4 Antibacterial Activities of _Citrullus Ianatus_ By-Products
### Rind and Peel
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Gram**} & **Strain of Bacteria** & **By-Product** & **Solvent** & **Extraction Conditions** & \
\begin{tabular}{c} **MIC** \\ **Value** \\ **(mg/mL)** \\ \end{tabular} &
\begin{tabular}{c} **Zone of** \\ **Inhibition** \\ **(mm)** \\ \end{tabular} & **Ref.** \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_Bacillus cereus_} & Peel & 80\% Methanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 18 & [100] \\  & Peel & 80\% Acetone & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 13 & [100] \\  & Peel & 80\% Ethanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 14 & [100] \\  & Peel & Water & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 10 & [100] \\  & Rind & Methanol & Maceration for 48 h at RT & 25 & 4.81 & [96] \\  & Rind & 80\% Ethanol & Stirring for 24 h at 60 \({}^{\circ}\)C & n.a. & 11.38 & [101] \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_Bacillus spp._} & Peel & Ethanol & Soxhlet extraction for 15 h at 65 \({}^{\circ}\)C & n.a. & 13 & [97] \\  & Peel & Ethanol & Cold percolation overnight at RT & n.a. & 11 & [97] \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_B. subtilis_} & Peel & Methanol & Mechanical shaking for 24 h at RT & 2 & 16 & [9] \\  & Rind & Methanol & Mechanical shaking for 24 h at RT & 8 & 13.5 & [9] \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_Corpheacterium_} & Peel & Ethanol & Soxhlet extraction for 15 h at 65 \({}^{\circ}\)C & n.a. & 13 & [97] \\  & & Peel & Ethanol & Cold percolation overnight at RT & n.a. & 0 & [97] \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_Enterococcus_} & Peel & Methanol & Mechanical shaking for 24 h at RT & 8 & 16 & [9] \\  & faecalis & Rind & Methanol & Mechanical shaking for 24 h at RT & 64 & 0 & [9] \\ \hline \multirow{4}{*}{+} & \multirow{4}{*}{_Escherichia coli_} & Peel & 80\% Methanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 23 & [100] \\  & & Peel & 80\% Acetone & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 7 & [100] \\  & Peel & 80\% Ethanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 0 & [100] \\  & Peel & Water & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 10 & [100] \\  & Peel & Methanol & Mechanical shaking for 24 h at RT & 2 & 12 & [9] \\  & Rind & Methanol & Mechanical shaking for 24 h at RT & 128 & 0 & [9] \\  & Rind & Methanol & Maceration for 48 h at RT & 25 & 6.81 & [96] \\  & Rind & Hexane & Soxhlet extraction for 6 h & n.a. & 5 & [98] \\  & Rind & 80\% Ethanol & Stirring for 24 h at 60 \({}^{\circ}\)C & n.a. & 13.64 & [101] \\  & Rind & Wastewater & Mechanical shaking for 24 h at RT & n.a. & n.a. & [93] \\  & Peel & Ethanol & Soxhlet extraction for 15 h at 65 \({}^{\circ}\)C & n.a. & 14 & [97] \\  & Peel & Ethanol & Cold percolation overnight at RT & n.a. & 12 & [97] \\  & Peel & \(-\) & & n.a. & 11 & [95] \\ \hline \multirow{4}{*}{–} & \multirow{4}{*}{_E. coli_ O157:H7} & Peel & 80\% Methanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 19 & [100] \\  & Peel & 80\% Acetone & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 0 & [100] \\  & Peel & 80\% Ethanol & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 19 & [100] \\  & Peel & Water & Stirring for 24 h at 22 \({}^{\circ}\)C & n.a. & 0 & [100] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Antibacterial activity of different watermelon peel/rind extracts.