Antibacterial activities and antioxidant potential of Adansonia digitata leaves
1 Department of Animal science, College of Agriculture and Life sciences, Texas A&M University, College Station, Texas, USA.
2 Department of Microbiology, Faculty of sciences, University of Ibadan, Ibadan, Oyo state , Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 28(01), 114–131.
Article DOI: 10.30574/gscbps.2024.28.1.0260
Publication history:
Received on 04 June 2024; revised on 10 July 2024; accepted on 13 July 2024
Abstract:
Resistance to synthetic antibiotics remains a significant global health challenge, prompting interest in natural alternatives such as phytochemicals. This study evaluated the antimicrobial potential of methanol and aqueous extracts from Adansonia digitata leaves against various pathogenic bacteria. Quantitative analysis revealed higher concentrations of alkaloids (5.60% in methanol extract), flavonoids, tannins, terpenoids (3.2% in methanol extract), and phenols in the methanol extract compared to the aqueous extract. The methanol extract demonstrated notable antibacterial activity, particularly against Serratia marcescens and Staphylococcus aureus, with a maximum zone of inhibition of 24.00 mm. In contrast, the aqueous extract showed no significant antibacterial effect. However, several bacteria, including Escherichia coli, Klebsiella pneumoniae, and Citrobacter freundii, exhibited resistance to both extracts, despite exposure to concentrations below the Minimum Inhibitory Concentration (MIC). MIC values ranged from 62.50 mg/mL to 500 mg/mL for different bacterial strains, indicating varying susceptibility levels. This resistance highlights the complex way bacteria respond to phytochemicals and indicates that more research is necessary to identify the precise bioactive substances causing antimicrobial action as well as potential resistance pathways.
Keywords:
Adansonia digitata; Antimicrobial; Phytochemicals; Pathogenic bacteria; Antibiotics.
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
