PHYTOCHEMICAL AND ANTIMICROBIAL PROPERTIES OF CURRY LEAVES
Faculty
Department
Year of Publication
upload
Publication Type
Abstract
Curry-leaf tree is scientifically known as Murraya koenigii. It used as spice in Nigerian local cuisine and use as a medicinal plant in India. In recent years, greater attention has been paid to the
use of plants and their extracts in traditional medicines and home remedies in the treatment of diseases and infections. This research project aim at investigating the phytochemical and
antimicrobial activity on some clinical isolates which are of gastrointestinal origin. Curry leaves were obtained from local market at New Benin, in Edo state. Pure clinical isolates of Escherichia coli, Staphylococcus aureus and klebsiella were obtained from the Medical Microbiology Laboratory, University of Benin Teaching Hospital (UBTH). Identification of test organisms was based on their cultural, morphological and biochemical properties. Methanol, water and ethanol were used to extract the phytochemicals of the curry leaves. The leaf powder of the study plant was dissolved in various solvents and phytochemical analysis was carried out to test for
the presence of various phytochemical constituents of the curry leaves. The antimicrobial activity of the curry leaves extracts on the test isolates were examined using disc diffusion method. Zone of inhibition such as the minimum and maximum antimicrobial concentration of the extracts were determined. Antibiotic sensitivity test was carried out on standard antibiotics sensitivity disk. The antimicrobial effects of the curry leaves extracts was compared to standard antibiotics such as Tarivid, Augmentin, Amoxillicin, Pefloxacin, ampiclox, Streptomycin, Septrin, Erythromycin, Sparifloxacin, Ciprofloxacin, and Chloramphenicol etc. Phytochemical test revealed alkaloid, carbonhydrate, Tannins and terpenoid in all three solvents for extract. Cardiac glycosides was present only in methanol and ethanol extract of the sample while saponins
was absent from all sample extract of the curry leaves. With all three (3) solvent extracts of the M. koenigii (curry leaves), minimum antimicrobial activity and zone of inhibtion at 25% aqueous
concentration of the curry leaves extract against E. coli, while the overall maximum antimicrobial
activity was recorded at a 100% aqueous concentration against Staphylococcus aureus. In the case of Klebsiella pseudomonas, all extracts failed to show antimicrobial activity. Keywords: Antimicrobial leaves extract, M. koenigii, Phytochemicals, Susceptibility.
use of plants and their extracts in traditional medicines and home remedies in the treatment of diseases and infections. This research project aim at investigating the phytochemical and
antimicrobial activity on some clinical isolates which are of gastrointestinal origin. Curry leaves were obtained from local market at New Benin, in Edo state. Pure clinical isolates of Escherichia coli, Staphylococcus aureus and klebsiella were obtained from the Medical Microbiology Laboratory, University of Benin Teaching Hospital (UBTH). Identification of test organisms was based on their cultural, morphological and biochemical properties. Methanol, water and ethanol were used to extract the phytochemicals of the curry leaves. The leaf powder of the study plant was dissolved in various solvents and phytochemical analysis was carried out to test for
the presence of various phytochemical constituents of the curry leaves. The antimicrobial activity of the curry leaves extracts on the test isolates were examined using disc diffusion method. Zone of inhibition such as the minimum and maximum antimicrobial concentration of the extracts were determined. Antibiotic sensitivity test was carried out on standard antibiotics sensitivity disk. The antimicrobial effects of the curry leaves extracts was compared to standard antibiotics such as Tarivid, Augmentin, Amoxillicin, Pefloxacin, ampiclox, Streptomycin, Septrin, Erythromycin, Sparifloxacin, Ciprofloxacin, and Chloramphenicol etc. Phytochemical test revealed alkaloid, carbonhydrate, Tannins and terpenoid in all three solvents for extract. Cardiac glycosides was present only in methanol and ethanol extract of the sample while saponins
was absent from all sample extract of the curry leaves. With all three (3) solvent extracts of the M. koenigii (curry leaves), minimum antimicrobial activity and zone of inhibtion at 25% aqueous
concentration of the curry leaves extract against E. coli, while the overall maximum antimicrobial
activity was recorded at a 100% aqueous concentration against Staphylococcus aureus. In the case of Klebsiella pseudomonas, all extracts failed to show antimicrobial activity. Keywords: Antimicrobial leaves extract, M. koenigii, Phytochemicals, Susceptibility.
Supervisor(s)
co-supervisor