عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
TLpq2493120704
انگلیسی
Comparative Study of the Antimicrobial Activity and Phytochemical Properties of Allium sativum (Garlic) and Zingiber officinale (Ginger) Extracts on Some Clinical Isolates
[Thesis]
Chukwudebe, Eccepacem
Ajiboye, E. A.
Kwara State University (Nigeria)
2020
100
M.S.
Kwara State University (Nigeria)
2020
A comparative analysis of the antimicrobial activity and phytochemical properties of Allium sativum (garlic) and Zingiber officinale (ginger) extract was carried out on some clinical isolates. Garlic and ginger samples were extracted using ethyl acetate, acetone and methanol as extracting solvents using standard methods. Phytochemical screening was done using standard procedures. Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Candida albicans were collected and were further identified using standard biochemical tests. Antimicrobial studies were carried out using Agar disc diffusion method and zones of inhibitions of garlic and ginger extracts were measured in millimetres. Minimum inhibitory, bactericidal and fungicidal concentrations of the garlic and ginger extracts were determined using broth dilution technique. Tetracycline, Ampicillin and Chloramphenicol antibiotics were used as positive control. Extracting solvents served as negative control. The result of the study showed that the phytochemicals in both garlic and ginger samples included alkaloids, flavonoids, tannins, saponins, glycosides and cardiac glycosides. The results of this study also revealed that methanolic extract of ginger gave the highest zones of inhibition of 26.3±1.15 mm at 200 mg/ml concentration against S. aureus while methanolic extract of garlic gave the highest zones of inhibition of 25.3±0.58 mm against P. aeruginosa. Also, ethyl acetate extract of garlic and acetone extract of ginger were observed to show the lowest zones of inhibition (9.66±8.39 mm and 9.66±8.50 mm) at same concentrations against E. coli and P. aeruginosa respectively. Tetracycline (TET 10g) and Gentamycin (GEN 10g) gave highest zone of inhibition of 23.0 ±2.00 mm and 22.0 ± 2.00 mm respectively against S. aureus and C. albicans. Ethyl acetate extract of garlic and ginger gave minimum inhibitory concentration value of 100 mg/ml against S. aureus, E. coli and P. aeruginosa respectively. Acetone extract of garlic showed minimum inhibitory concentration against S. aureus, P. aeruginosa and C. albicans at 100 mg/ml respectively while Acetone extract of ginger gave minimum inhibitory concentration at 200 mg/ml against E.coli and 100 mg/ml against P. aeruginosa. Methanolic extract of garlic gave minimum inhibitory concentration at 200 mg/ml against E.coli, 100 mg/ml against S. aureus and C. albicans and 50 mg/ml against P. aeruginosa while the methanolic extract of ginger gave minimum inhibitory concentration at 100 mg/ml against E. coli, P. aeruginosa and C. albicans and 50 mg/ml against S. aureus. The minimum bactericidal concentration for acetone extract of garlic was 100 mg/ml against S. aureus. Also, methanolic extract of garlic and ginger gave minimum bactericidal concentration at 200 mg/ml and 100 mg/ml against E.coli and P. aeruginosa respectively. The minimum fungicidal concentration for all solvent extracts of garlic and ginger against C. albicans gave no result. It was thus concluded that at 100 mg/ml and 200 mg/ml concentrations, garlic and ginger extracts could be effective against the clinical isolates and could serve as an alternative source of drugs. In recommendation therefore, plant sample extracts should be standardized by the appropriate bodies so as to confirm its safe use. Proper preservations and sustainable use of such plant resources especially considering the growth rate of multi- resistant drug strain of bacteria worldwide should be promoted.
Accounting
Bioengineering
Food science
Health sciences
Microbiology
Ajiboye, E. A.
Chukwudebe, Eccepacem
مطالعه متن کتاب p
[Thesis]
276903
a
Y
