EGHOSA EGHE IMUWAHEN

Laurus nobilis, generally known as “bay leaf” belongs to Lauraceae family of plants. It contains compounds which have potential use for food safety because of the antimicrobial properties. Its leaves are widely used in traditional medicines and for food seasoning. This study was aimed at investigating the phytochemical constituents and antifungal effects of Laurus nobilis on selected pathogens; Fusarium solani, Aspergillus niger, Aspergillus flavus, and Penicillium chrysogenum which were obtained from hair, foot, and toenail samples from some students in the department of microbiology, University of Benin (UNIBEN) using swab sticks and confirmatory tests were carried out using cultural and biochemical methods. The fungi isolates were identified using cultural and morphological characteristics as well as the colour of spores, types of spores, and nature of hyphae. The phytochemical screening of the leaf was done using standard methods. Antifungal susceptibility was done using poisoned food method. Extraction was done after 2 days and 4 days. The percentage composition of saponin, alkaloid, tannin, flavonoid and total polyphenol in the L. nobilis leaves were 4.40%, 4.00%, 13.50%, 11.00%, and 0.010% respectively. In the L. nobilis leaf extract for 2 days and 4 days, F. solani had the highest radial growth of 44.00mm and 31.50mm obtained from ethanol and methanol at 300mg/ml and 400mg/ml respectively. The highest percentage mycelial growth inhibition for 2 days and 4 days were 40.74% and 39.06% obtained from F. solani and P. chrysogenum respectively. The results showed great antifungal activities of the leaves extracts against the selected isolates. From the antifungal activity, it could be noted that L. nobilis extracts in general, offers some potential in the combating of diseases caused by these fungal agents, and may be screened for activity
against several other human and plant pathogens.