Phytochemical Composition and Antimicrobial Properties of the Seeds of Khaya senegalensis (Desc.) A. Juss.
M. Idu, J.O. Erhabor, E.O. Oshomoh, P.O. Ovuakporie-Uvo
Corresponding Author : M. Idu
Department of Plant Biology and Biotechnology, University of Benin, PMB 1154, Benin City, Edo State, Nigeria.
Email ID : email@example.com
Received : 2014-06-12 Accepted : 2014-07-17 Published : 2014-07-17
Abstract : The antimicrobial and phytochemical properties of the aqueous and ethanol extracts of the seed of Khaya senegalensis were determined. The test organisms, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, Staphylococcous aureus, Candida albicans, Penicillum notatum and Aspergillus niger were found to be sensitive to both extracts. However, the bacteria isolates were generally more sensitive than the fungal isolates. E. coli was the most sensitive isolate with a Minimum Inhibitory Concentrations (MIC) of 6.0 mm. Standard phytochemical analysis was carried out to determine the qualitative and quantitative composition of the micro and macro elements. Phytochemical test revealed the presence of oxalate, phytate, saponin, alkaloid, flavonoid, tannin, sodium, potassium, calcium, magnesium, iron, zinc, lead, manganese and chromium. The study showed that aqueous and ethanol extracts of the seed of K. senegalensis can be used as antimicrobial agents and considered safe within the administered doses.
Keywords : Antimicrobial, Phytochemical, Extracts, Khaya senegalensis, Seed.
Citation : M. Idu, et al (2014). Phytochemical Composition and Antimicrobial Properties of the Seeds of Khaya senegalensis (Desc.) A. Juss. J. of Advanced Botany and Zoology, V1I4. DOI : 10.5281/zenodo.918371
Copyright : © 2014 M. Idu. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Journal of Advanced Botany and Zoology
ISSN : 2348-7313
Volume 1 / Issue 4
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