PHYTOCHEMICAL AND MICROBIAL ACTIVITIES OF MORINGA OLEIFERA EXTRACT AGAINST BACTERIAL PATHOGENS
Abstract
This study investigates the phytochemical composition and antimicrobial properties of Moringa oleifera leaf extract against selected bacterial pathogens. Qualitative phytochemical screening revealed the presence of alkaloids, flavonoids, tannins, saponins, and phenolic compounds. Antibacterial activity was assessed using agar well diffusion and minimum inhibitory concentration (MIC) methods against both Gram-positive (Staphylococcus aureus, Bacillus subtilis) and Gram-negative (Escherichia coli, Pseudomonas aeruginosa) bacteria. Results indicated that the extract exhibited significant inhibitory effects, with ethanol extracts showing the highest zones of inhibition. Gram-positive bacteria were generally more susceptible than Gram-negative bacteria. The findings suggest that Moringa oleifera contains bioactive compounds with potential as natural antibacterial agents for pharmaceutical and food applications.
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