Phytochemical and In-vitro Antibacterial Activity of the Leaves and Stem Extracts of Sesbania grandiflora (L.) against Some Clinical Isolates

Abubakar, S.; Akanbi, B. O.; Nasir-Naeem, Khadeejah O.; Abdulsalam, Z. N.

doi:10.9734/bmrj/2015/15672

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…Amoxycillin (~25 mg/mL) solution was prepared and served as the control [ 31 ]. Following the method of Rahman et al [ 35 ], all the plates were incubated at 37 °C for ~24 h, after which the antibacterial activity was evaluated based on the diameters of zones of inhibition and recorded in millimeter (mm).…”

Section: Methodsmentioning

confidence: 99%

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

Friday

Amove

Aduloju

et al. 2021

Foods

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In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.

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Section: Methodsmentioning

confidence: 99%

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

Friday

Amove

Aduloju

et al. 2021

Foods

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“…The activities of ethanolic and petroleum ether extracts of Albizia lebbeck and its mistletoe leaves were evaluated on bacterial isolates which includes: Salmonella typhi, Staphylococcus aureus, and Escherichia coli using agar well diffusion method [15,16]. The bacteria isolates were allowed to grow on Mueller Hinton Broth (MHB) for 24 hours at 37°C.…”

Section: Antibacterial Activities Of the Leaves Extractsmentioning

confidence: 99%

A Comparative Study on the Phytochemicals and Antimicrobial Activities of the Ethanol and Petroleum Ether Extracts of the Leaves of Albizia Lebbeck and Its Mistletoe

Danlami¹

2017

IJPC

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A Comparative study on the phytochemical constituents and antimicrobial activities of the ethanolic and petroleum ether extracts of the leaves of Albizia lebbeck and its mistletoe was carried out. The phytochemical screening was carried out by adopting standard methods. Agar well diffusion method was employed for the antibacterial and antifungal screenings of the extracts of the leaves of Albizia lebbeck and its mistletoe. The phytochemical screening results revealed the presence of flavonoids, quinone, saponins, terpenoids, anthraquinone and steroids in the ethanol extract of Albizia lebbeck leaves while the ethanol extract of the mistletoe leaves revealed the presence of flavonoids, phenols, quinone, saponins, terpenoids, anthraquinones and steroids. The petroleum ether extract of the leaves of Albizia lebbeck revealed the presence of terpenoids, anthraquinone and steroids, while the petroleum ether extract of the mistletoe leaves revealed the presence of saponins, terpenoids, anthraquinone and steroids. For the antibacterial activities screening the results revealed the ethanol extract of the mistletoe leaves to have greater zone of inhibition in Salmonella typhi (16 mm), Staphylococcus aureus (20 mm) and Escherichia coli (15 mm) than the ethanol extract of the Albizia lebbeck leaves in Salmonella typhi (14 mm), Staphylococcus aureus (16 mm) and Escherichia coli (13 mm). For the petroleum ether extracts, the extract of the mistletoe leaves have greater zone of inhibition also in Salmonella typhi (16 mm), Staphylococcus aureus (20 mm) and Escherichia coli (14 mm) than the extract of the Albizialebbeck leaves in Salmonella typhi (13 mm), Staphylococcus aureus (18 mm) and Escherichia coli (13 mm). For the antifungal activities screening, the results revealed the ethanol extract of the mistletoe leaves to have greater zone of inhibition in Aspergillus fumigatus (16 mm), Aspergillus niger (14 mm), Fusarium oxysforum (9 mm) than the ethanol extract of Albizia lebbeck leaves in Aspergillus fumigatus (14 mm), Aspergillus niger (13 mm) and Fusarium oxysforum (8 mm). For the petroleum ether extracts, the extracts of the mistletoe leaves have greater zone of inhibition in Aspergillus niger, while the extract of the Albizia lebbeck leaves have greater zone of inhibition in Aspergillus fumigatus but they both have the same zone of inhibition in Fusarium oxysforum (7 mm). Generally, the results of the antimicrobial screening showed the extracts of the leaves of the mistletoe to be more active than the leaves of the Albizia lebbeck. The leaf extracts of Albizia lebbeck and mistletoe are useful phytodrugs which possess both antibacterial and antifungal activities.

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“…Pharmacological industries have produced various new antibiotics ever since, but microorganisms have slowly developed resistance to these drugs because bacteria have the genetic capability to transmit and acquire resistance to these drugs (Abubakar et al, 2015). This has created immense clinical problems in the treatment of infectious diseases.…”

Section: Introductionmentioning

confidence: 99%

In-vitro antibacterial activity of Boerhavia diffusa leaf extract against Staphylococcus aureus and Escherichia coli

Abhayarathna,

Mahendranathan

2024

Ceylon J. Sci.

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Plants are playing a significant role in maintaining human health and improving the wealth of human life and are a better alternative to synthetic drugs that display negative side effects, such as sensitization reactions, and disruption of the metabolic processes in the body via interaction with the body system. The main objective of this study was to evaluate the in-vitro antibacterial activity of Green Leafy Vegetable (GLVs), namely Boerhavia diffusa. Fully matured fresh leaf samples were collected from different localities in the Western Province, Sri Lanka. The acetone, ethanol and aqueous extracts of leaf samples were tested for antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), by using agar well diffusion method at the test concentrations of 0.25, 0.50 and 0.75 mg/μL. The maximum inhibitory effect was observed in the ethanol extracts of leaf samples against both bacterial strains at 0.75 mg/μL concentration. Ethanol extract of B. diffusa showed the maximum inhibition effect (17.8±0.3 mm) against S. aureus and it was the most susceptible bacteria than E. coli in plant extracts of all three solvents. All three extracts of B. diffusa showed most effective antibacterial activity against both bacterial strains, tested. The MIC values obtained from plants exhibited antibacterial activity ranged between 0.0625 and 0.25 mg/μL. The lowest MIC values were given by the ethanol extracts. Thus, the ethanol extract of this plant leaf sample was the most effective extract, which exhibited strong antimicrobial activity on both bacterial strains. Presence of bioactive compounds in these plant extracts could be the reason to indicate high antibacterial activity.

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Phytochemical and In-vitro Antibacterial Activity of the Leaves and Stem Extracts of Sesbania grandiflora (L.) against Some Clinical Isolates

Cited by 4 publications

References 5 publications

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

A Comparative Study on the Phytochemicals and Antimicrobial Activities of the Ethanol and Petroleum Ether Extracts of the Leaves of <i>Albizia Lebbeck</i> and Its Mistletoe

<em>In-vitro </em>antibacterial activity of <em>Boerhavia diffusa</em> leaf extract against <em>Staphylococcus aureus </em>and<em> Escherichia coli</em>

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Phytochemical and In-vitro Antibacterial Activity of the Leaves and Stem Extracts of Sesbania grandiflora (L.) against Some Clinical Isolates

Cited by 4 publications

References 5 publications

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations

A Comparative Study on the Phytochemicals and Antimicrobial Activities of the Ethanol and Petroleum Ether Extracts of the Leaves of &lt;i&gt;Albizia Lebbeck&lt;/i&gt; and Its Mistletoe

<em>In-vitro </em>antibacterial activity of <em>Boerhavia diffusa</em> leaf extract against <em>Staphylococcus aureus </em>and<em> Escherichia coli</em>

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A Comparative Study on the Phytochemicals and Antimicrobial Activities of the Ethanol and Petroleum Ether Extracts of the Leaves of <i>Albizia Lebbeck</i> and Its Mistletoe