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 Contents
CHAPTER ONE
1.0 Introduction
1.1 STATEMENT OF THE PROBLEM
1.2 JUSTIFICATION
1.3 AIM
1.4 OBJECTIVES
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 DESCRIPTION
2.2 DISTRIBUTIONS
2.3 CHEMICAL CONTITUENTS
2.4 OVERVIEW OF THE ON ANTI MICROBIAL ACTIVITY OF PSIDIUM GUAJAVA.
2.5 ANTISPASMODIC
2.6 ANTI-BACTERIAL
2.7 ANTIOXIDANT/ HYPOCHELESTEROLEMIC
2.8 OVERVIEW OF PHYTOCHEMICAL SCREENING AND ANTI MICROBIAL ACTION OF P.GUAJAVA
2.9 GUAVA JUICE HEALTH BENEFITS
2.10 SCIENCETIFIC CLASSIFICATION OF GUAVA FRUIT
2.11 TYPES OF GUAVA
2.12 COMMON NAMES
2.13 ECOLOGY
2.14 GUAVA FRUIT
2.15 CULINARY USES
2.16 NUTRITIONAL VALUES
2.17 POTENTIALS MEDINAL USES
2.18 ORGANAGRAPH OF THE TEST ORGANISMS
2.19 SCIENTIFIC CLASSIFICATION
2.20 SCIENTIFIC CLASSIFICATION
CHAPTER THREE
3.0MATERIALS AND METHODS
3.1 Collection and preparation of the plant materials
3.2 Extraction
3.3 Bacterial Isolates
3.4 standardization of the Inoculum
3.5 Preparation of Sensitivity Disc
3.6 Antibacterial Susceptibility Test
3.7 Determination of Minimum Inhibitory Concentration (MIC) and Minimum Bacterial Concentration (MBC)
3.8 PHYTOCHEMICAL ANALYSIS
CHAPTER FOUR
4.0 RESULTS
Table 1 showing the phytochemical screening of methanol and aqueous extract of Psidium guajava fruit
Table 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 Dilution
Table 5: Antibacterial Activity of the methanol Extract of P. guajava Using Broth Dilution
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION, AND RECOMMENDATION.
5.1 DISCUSSION
5.2 CONCLUSION:
5.3 RECOMMENDATION
REFERENCES
