Bacterial activity of crude extracts of Vernonia amygdalina on clinical isolates

Abstract

The antibacterial activities and preliminary phytochemical screening of ethanolic and aqeous extract of Vernonia amygdalina was performed against clinical isolates obtained from University of Ilorin Teaching Hospital (UITH) which included Escherichia coil, Staphylococcus aureus and Pseudomonas aeruginosa. Generally, the ethanol extracts showed more activities than aqueous extracts in both samples. The extracts exhibited antibacterial activity against the test organisms (0.5 to 15.50 mm). The phytochemical screening of Vernonia amydalina showed the presence of tannins, cardiac glycosides, saponins and alkaloids. The minimum inhibitory concentration (MIC) ranged between 25 and 200 mg/ml. V. amydalina exhibited a minimum bacteriocidal concentration (MBC) of 50 mg/ml for P. aeruginosa and 125 mg/ml for S. aureus while E. coil was bacteriostastic. The crude extracts exhibited strong potency against the clinical bacteria with P. aeruginosa being the most susceptible. The antibacterial efficacy of the crude extracts is therefore discussed.

Comparative Evaluation of the Proximate, Phytochemical and Antioxidant Properties of Selected Leafy Vegetables (Bitter, Pumpkin and Spinach Leaves)

“…In addition, a family of naturally occurring substances called saponins complexes with cholesterol to create holes in bilayers of cell membranes. Consequently, these substances may be employed as agents that lower or inhibit cholesterol [31]. However, this study revealed that the saponins levels in the samples fell in the order; bitter leaf > pumpkin > spinach which showed no significant difference among the samples.…”

“…Because of their extreme toxicity and pronounced bitter taste, alkaloids are employed by plants as a defense mechanism against invertebrate pests, microbial diseases, and herbivores [24,27]. Furthermore, according to Adetunji et al [31], alkaloids possess antispasmodic, antibacterial, therapeutic, and antimalarial characteristics, making them the most effective phytochemical. Highest concentration of alkaloid was found in bitter leaf.…”

Influenced of the Liquid Chaya Leaves (Cnidoscolus aconitifolius) Supplementation on Growth Performance of the Quails

“…Chaya leaves extracted contains phytochemicals such as tannins. According to Adetunji, Olaniyi, and Ogunkunle, (2013); Noer, Pratiwi, and Gresinta, (2018), tannins are active compounds derived from plants that have bitter taste. Therefore, the administration of chaya leaves extract changed the taste of drinking water to become bitter as the level of administration increased.…”

Extraction and Phytochemical Analysis from the Leave of Vernonia Amygdalina (Shuwaka)

“…Diameters of inhibition zones were measured by calculating the difference between cork borer (5 mm) and the diameters of the inhibition. Chloramphenicol and dimethyl sucohoxide were used positive control and negative control respectively (Adetunji et al, 2013).…”