Phytochemical screening and antibacterial activity of Cola nitida seed on selected bacterial isolates

Dantani Dauda Odonye͙͙͙͙͙; Peter Uteh Upla; Adegbe Lucy Ladi; Enoch Peter Odonye; Abisabo Adamu; Peter Adikwu; Mary Isaac Tsaku; Usman Ibrahim Okposhi; Naja’atu Shehu Hadi; Fatima Yusuf Al-Mustapha

doi:10.30574/gscbps.2021.14.3.0047

Authors

Dantani Dauda Odonye͙͙͙͙͙ Department of Microbiology, Federal University Lafia, Nigeria.
Peter Uteh Upla Department of Microbiology, Federal University Lafia, Nigeria.
Adegbe Lucy Ladi Department of Microbiology, Federal University Lafia, Nigeria.
Enoch Peter Odonye Department of Microbiology, Federal University of Technology Owerri, Nigeria.
Abisabo Adamu National Biosafety Management Agency Abuja, Nigeria.
Peter Adikwu Department of Microbiology, Benue state University, Marudi, Nigeria.
Mary Isaac Tsaku Department of Biology, College of Education, Akwanga, Nigeria.
Usman Ibrahim Okposhi Department of Microbiology, Federal University Lafia, Nigeria.
Naja’atu Shehu Hadi Department of Microbiology, Federal University Lafia, Nigeria.
Fatima Yusuf Al-Mustapha Department of Microbiology, Federal University Lafia, Nigeria.

DOI:

https://doi.org/10.30574/gscbps.2021.14.3.0047

Keywords:

Cola nitida, Phytochemical, Antibacterial, Nigeria

Abstract

Kola nut (Cola nitida) is chewed in many West African cultures and it is used ceremonially, industrially, medicinally and economically. The aim of this study was to assess the phytochemical properties and antibacterial activity of Cola nitida seeds. The seeds were purchased, dried and then powdered for phytochemical screening and extraction. Ethanol and aqueous (hot water) extracts were used for this study. The antibacterial activity of each extract at 30 mg/ml and 60 mg/ml was tested on four bacterial isolates; Salmonella typhi, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli using the disc diffusion method on Mueller Hinton agar. The results revealed the presence of various potent phytochemicals such as alkaloids, polyphenols, tannins, flavonoids and glycosides. The zones of inhibition ranged from 0.0 mm to 28.0 mm for both concentrations of the ethanol extract and from 0.0 mm to 31.0 mm for both concentrations of the aqueous extract. The Minimum Inhibitory Concentration (MIC) ranged from 7.5 mg/ml to 30.0 mg/ml for the ethanol extract and 3.75 mg/ml to 30.0 mg/ml for the aqueous extract. No minimum bactericidal concentration was recorded. Analysis of variance (ANOVA) performed on the data showed that there were significant differences in the zones of inhibition for each concentration of the extracts (P<0.05). The purified extract of Cola nitida seeds can be used to treat infections caused by these selected bacterial species.

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