Evaluation Of Antibacterial Activity Of Garcinia Kola And Dennettia Tripetala Against Some Bacteria

ABSTRACT

Garcinia kola and Dennettia tripetala were examined for their antibacterial activity against clinical isolates (S. aureus and E.coli). The samples (Garcinia kola and (Dennettia tripetala) were examined using different solvents (water and ethanol) and Agar Well diffusion technique. The minimum inhibitory concentration and minimum bactericidal concentration of the samples was also determined. The invitro antibacterial activity results showed that both the water and ethanol extract of the samples exhibited inhibitory activity against the test isolates. The ethanol extract of both Garcinia kola sample and Dennettia tripetala sample exhibited greater antibacterial activity that the water extracts of the samples. From the result of this study, Dennettia tripetala sample was more effective than the Garcinia kola sample ranging from 30mm at 200mg/ml to 18mm at 12.5mg/ml using ethanol , and 25mm at 200mg/ml to 12mm at 12.5mg/ml using water extract against S. aureus and 35mm at 200mg/ml to 20mm at 25mg/ml using ethanol extract, 30mm at 200mg/ml to 25mm at 100mg/ml using water extract against E.coli. The research findings showed that the traditional plant leaves used in this study exhibit varying degree of antibacterial activity

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

 1.0 Introduction ﾿ 1

1.1 Antimicrobials from phytomedicines ﾿ 6

1.2 Present use of plants as antimicrobials ﾿ 7

1.3 Aims and objectives ﾿ 6

CHAPTER TWO

 2.0 Literature Review ﾿ 8        

2.1 Garcinia kola (bitter kola) ﾿ 8

 2.2 Dennetia tripetala (pepper fruit) ﾿ 17  

CHAPTER THREE      

3.0 Materials and Methods ﾿ 21     

3.1 Collection of plant materials ﾿ 21

3.2 Sample collection ﾿ 21

3.3 Media used ﾿ 21

3.4 Sterilization ﾿ 21

3.5 Identification of bacterial isolates ﾿ 21

3.6 Agar well diffusion technique ﾿ 22

3.6.1 Broth dilution technique ﾿ 22

3.6.2 Determination of minimum inhibitory concentration (mic) ﾿ 23

and minimum bactericidal concentration. ﾿

 3.7 Confirmatory test ﾿ 23

3.7.1 gram staining ﾿ 23

3.7.2 Catalase test ﾿ 24

3.7.3 Coagulase test ﾿ 24

3.7.4 Citrate test ﾿ 24

3.7.5 Motility, indole, urease test (MIU) ﾿ 25

3.7.6 Triple sugar iron test ﾿ 25

3.7.7  Oxidase test ﾿ 26

3.7.8 Determination of antibacterial activity ﾿ 26

CHAPTER FOUR

4.0 Result ﾿ 27 ﾿

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation ﾿ 32

5.1 Discussion ﾿ 32

5.2 Conclusion ﾿ 33

5.3 Recommendation ﾿ 33

References ﾿ 34