N PHYTOCHEMICAL ANALYSIS AND ANTIBACTERIAL ACTIVITIES OF SCENT LEAVES (OCIMUM GRASSITIMUM) EXTRACTS ON SOME GASTROINTESTINAL BACTERIA

Abstract This study was aimed at evaluating the phytochemical and antibacterial activity of scent leaves (Ocimium gratissimium) extracts on gastrointestinal bacteria. The scent leaves were gently washed with running water, air-dried at room temperature and then ground to powder. The extracts from the scent leaves were obtained using water and ethanol as solvents. The phytochemical test carried out on the ethanol extract showed the presence of alkaloids, flavonoids, saponins, tannins, glycosides and phenols. The test organisms were isolated from stool samples and they are Staphylococcus aureus, Escherichia coli and Salmonella spp. They were identified using cultural identification, gram staining and biochemical tests. Antibacterial activity was carried on the test organisms, using disc diffusion method on Mueller Hinton agar and were incubated at 37oC for 24hours and their zones of inhibition were measured. The ethanol extract had zones of inhibition of 12mm, 16mm and 10mm for Escherichia coli, Salmonella spp and Staphylococcus aureus respectively. The water extract had zones of inhibition of 8mm, 8mm and 8mm for Escherichia coli, Salmonella spp and Staphylococcus aureus respectively. The control (Chloramphenicol) was 10mm, 29mm and 14mm for Escherichia coli, Salmonella spp and Staphylococcus aureus respectively. Both the extracts were effective against the test organisms but ethanol extracts was most effective because ethanol is a better solvent in phytochemical extraction due to its ability to extract a higher yield of bioactive compound from medicinal plants. From the result is showed that scent leaves are good antibacterial agent against gastrointestinal bacteria.