ANTIMICROBIAL EFFECT OF DENNETTIA TRIPETALA (PEPPER FRUIT) AGAINST SOME SELECTED BACTERIA

Abstract

This study investigated the antimicrobial properties of ethyl acetate extract of Dennettia tripetala also known as pepper fruit. Crude extract obtained by maceration of pulverized fruits in ethyl acetate and distilled water was evaluated for antimicrobial activity against Escherichia coli, Staphylococcus aureus, Klebsiella aerogenes, Salmonella Spp, using standard agar-well diffusion method. The extract from ethyl acetate was oily, yellowish-brown while that of distilled water was completely dark-brownish with a yield of more 1.5%. The extract from both solvents showed antimicrobial activity against the test isolates, with inhibition zone ranging between 10 to 25mm. Extract from the organic solvent (ethyl acetate) had a higher antimicrobial activity against the test isolates. Extracts of Dennettia tripetala fruits from distilled water and Ethyl acetate showed high antimicrobial antimicrobial activity against bacteria. This observed antimicrobial activity is as a result of the presence of some biochemical constituents of the plant. The study therefore encourages pharmaceutical and traditional use of Dennettia tripetala in the production of antibiotics and treatment of microbial infections.

Key words: Antimicrobial activity, Dennettia tripetala, ethyl acetate extract,