PHYTOCHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF ETHANOLIC EXTRACT OF MORINGA OLEIFERA LEAVES AGAINST SOME GRAM-POSITIVE BACTERIA STAPHYLOCOCCUS AUREUS
Abstract
The present study investigated the phytochemical composition and antimicrobial activity of ethanolic extracts of Moringa oleifera leaves against the Gram-positive bacterium. Staphylococcus aureus Fresh Moringa oleifera leaves were collected, air-dried, and ground into powder, followed by extraction using 95% ethanol. Qualitative phytochemical screening revealed the presence of alkaloids, flavonoids, tannins, saponins, phenolics, quinine, and glycosides, indicating a rich profile of bioactive compounds with potential medicinal properties. The antimicrobial activity of the ethanolic extract was evaluated using the disk diffusion method at concentrations of 100%, 75%, 50%, and 25%. Results showed that only the 100% concentration produced a measurable zone of inhibition (16 mm) against S. aureus, while lower concentrations exhibited no antibacterial activity, indicating a concentration-dependent effect. The findings suggest that the bioactive compounds in Moringa oleifera leaves, particularly alkaloids, flavonoids, phenolics, quinine, and glycosides, may act synergistically to inhibit bacterial growth. This study confirms the potential of Moringa oleifera leaves as a natural source of antimicrobial agents and supports their traditional use in treating infections. Further research is recommended to isolate specific active compounds, determine minimum inhibitory and bactericidal concentrations, and explore synergistic effects with other natural or synthetic antimicrobials.
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