| Fractions | Zone of inhibition of microbial growth (mm) | ||||||||||||||||
| Gram-negative bacteria | Gram-positive bacteria | Yeast | |||||||||||||||
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | |
| n-Hexane | / | / | / | / | / | / | / | / | / | / | / | / | / | / | / | / | / |
| Dichloromethane | / | / | / | / | / | / | / | / | / | / | 8 | / | / | / | / | / | / |
| Ethyl acetate | / | / | / | / | 10 | / | / | / | / | / | 17 | / | / | / | / | / | / |
| n-Butanol | / | / | / | / | 10 | / | / | / | / | / | 15 | / | 14 | / | / | / | / |
| Aqueous | / | / | / | / | / | / | / | / | / | 16 | 16 | 14 | 13 | / | 10 | 11 | 10 |