Bacteriostatic Effect Of Aqueous And Methanol Extracts Of Psidium Guajava On Staphylococcus Aureus And Escherichia Coli Obtained From Specialist Hospital Gombe.

ABSTRACT

            Guava (Psidium guajava L) is native to South America and exists as both wild and cultivated. Guava has been used as a source of food and raw materials for pharmaceuticals. The aim of this study was to determine bioactivity of methanol and water extracts from apple guava against selected pathogenic bacteria. Study samples were collected from Tal, Gombe State, Nigeria and taken to the departmental herbarium for identification to obtain voucher number. Fifty grams of fruit ground powders were used for sequential extraction using methanol and aqueous. Extracts were evaporated and stock solutions were prepared, out of which concentrations of 12.5mg/ml, 25gm/ml, 50gm/ml, and 100mg/ml were prepared. Phytochemical screening conducted revealed the presence of Tannins, Saponins, Steroids, Glycoside, Phlobatannins, Resins, Phynols, Alkaloid, Anthraquinone, Flavaloid while terpenoid was absent in both aqueous and methanol extracts. Antibacterial activities were recorded underconcentration of 100mg/ml, 50mg/ml, 25mg/ml, and 12.5mg/ml respectively for methanol and aqueous extracts. The zones of inhibition were recorded 12mm, 10mm, 8mm, and 6mm on S. aureus while 10mm, 8mm, 6mm, and 4mm were recorded on E.coli methanol extract.zones of inhibition under aqueous extract was 10mm, 8mm, 6mm and 4mm for S.aureus while 8mm, 6mm, 4mm, and 2mm respectively recorded for Ecoli.  Minimum inhibitory concentration (MIC) and minimum bacteriacidal concentration (MBC) was determined.

Table of ContentsCHAPTER ONE1.0 Introduction1.1 STATEMENT OF THE PROBLEM1.2 JUSTIFICATION1.3 AIM1.4 OBJECTIVESCHAPTER TWO2.0 LITERATURE REVIEW2.1 DESCRIPTION2.2 DISTRIBUTIONS2.3 CHEMICAL CONTITUENTS2.4 OVERVIEW OF THE ON ANTI MICROBIAL ACTIVITY OF PSIDIUM GUAJAVA.2.5 ANTISPASMODIC2.6 ANTI-BACTERIAL2.7 ANTIOXIDANT/ HYPOCHELESTEROLEMIC2.8 OVERVIEW OF PHYTOCHEMICAL SCREENING AND ANTI MICROBIAL ACTION OF P.GUAJAVA2.9 GUAVA JUICE HEALTH BENEFITS2.10 SCIENCETIFIC CLASSIFICATION OF GUAVA FRUIT2.11 TYPES OF GUAVA2.12 COMMON NAMES2.13 ECOLOGY2.14 GUAVA FRUIT2.15 CULINARY USES2.16 NUTRITIONAL VALUES2.17 POTENTIALS MEDINAL USES2.18 ORGANAGRAPH OF THE TEST ORGANISMS2.19 SCIENTIFIC CLASSIFICATION2.20 SCIENTIFIC CLASSIFICATIONCHAPTER THREE3.0MATERIALS AND METHODS3.1 Collection and preparation of the plant materials3.2 Extraction3.3 Bacterial Isolates3.4 standardization of the Inoculum3.5 Preparation of Sensitivity Disc3.6 Antibacterial Susceptibility Test3.7 Determination of Minimum Inhibitory Concentration (MIC) and Minimum Bacterial Concentration (MBC)3.8 PHYTOCHEMICAL ANALYSISCHAPTER FOUR4.0 RESULTSTable 1 showing the phytochemical screening of methanol and aqueous extract of Psidium guajava fruitTable 2. Antibactrial activities of methanol extract of Psidium guajava showing the various zones of inhibition.Table 3 Antibacterial activities of aqueous extract of Psidium guajava showing the various zones of inhibition.Table 4: Antibacterial Activity of the equeous Extract of P. guajava Using Broth DilutionTable 5: Antibacterial Activity of the methanol Extract of P. guajava Using Broth DilutionCHAPTER FIVE5.0 DISCUSSION, CONCLUSION, AND RECOMMENDATION.5.1 DISCUSSION5.2 CONCLUSION:5.3 RECOMMENDATIONREFERENCES