Open AccessAntimicrobial and Antioxidant properties of Petiveria alliacea
Author(s) -
Ayodele Ojo Olomieja,
I. O. Olanrewaju,
Joan I. Ayo-Ajayi,
Emmanuel G. Jolayemi,
U. O. Daniel,
Raphael C. Mordi
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/655/1/012015
Subject(s) - aspergillus niger , antimicrobial , minimum inhibitory concentration , traditional medicine , food science , rhizopus , dpph , biology , antioxidant , microbiology and biotechnology , medicine , fermentation , biochemistry
The leaf, stem and root decoctions of Petiveria alliacea (referred to as Anamu or Apacin (Guatemala), Guinea–Hen weed (English), Awogba or Ojusaju (Yoruba), kanunfari (Hausa) and Akwa-ose (Igbo) have been used as a diuretic, antispasmodic, sedative, analgesic and anti-inflammatory agents in traditional medicine. Cold maceration and Soxhlet extraction techniques were used to obtain oils from the leaf, stem and root of P. alliacea . The oils were analysed for their antimicrobial properties using brothmicrodilution technique while their antioxidant properties were determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests. The antimicrobial tests on the following micro-organisms Salmonella typhi, Staphylococcus aureus, Bacillus subtilis, Escherichia coli, as well as the anti-fungi test on Rhizopus sp ., and Aspergillus niger , showed that the hexane and ethanol cold leaf extracts were most effective in limiting the growth of Salmonella typhi with minimum inhibitory concentration (MIC)value of 3.125 µg/mL and minimum bactericidal concentration (MBC)value of 6.25 µg/mL. The ethanol leaf extracts using Soxhlet extraction technique were most effective at MIC value of 3.125 µg/mL on Staphylococcus aureus , Escherichia coli . Likewise, the hexane and ethanolcold leaf extracts were most effective in limiting the growth of Rhizopus sp . and Aspergillus niger with MIC value of 3.125 µg/mL and minimum fungicidal concentration (MFC) value of 6.25 µg/mL.