PHYTOCHEMICAL AND ATIMICROBIALS ACTIVITIES OF THE PARTS OF TAMARIND (TAMARINDUS INDICA) LEAFES, STEMS AND ROOTS.

Abstract The Phytochemical analysis and antimicrobial activities of aqueous leaf, steam and root of Tamarindus indica were studied. The aqueous leaf, steam and root extract of this plant was obtained using hot water extraction method. The antimicrobial activities of leaf and root of this plant were carried out against three bacterial species Staphylococcus aureus, Klebsiella pneumonae, and Salmonella typhy by disc diffusion method. The phytochemical constituents showed the present of such compound which include Saponins and phenol in all the three extracts , oxalate in leaf, terpenoids and quinone in root extract, stetroid in leaf and root extract, glycoside in root and steam extract, fatty acid in all the three extracts , tanins and alkaloid in root only and flavonoid in leaf and steam extracts. The antimicrobial activities were carried out in two samples which is leaf and root against test organisms, Staphylococcus aureus were sensitive at 500gm/ml of all extract with zone of inhibition for klebsiella pneumonae 13mm, 10mm zone for Staphylococcus aureus, 19mm zone for Salmonella typhy. Likewise at 250gm/ml inhibition zone of 14mm, 125gm/ml zone of 12mm and 62.5gm/ml zone of 9mm for Klebsiella, pneumonae. The zone of inhibition were shown in leaf extract only no any zone of inhibition in root extract. The result now present its recommendation base on the findings. The tamarind leafs is uses for antimicrobial activities against three bacterials species, Klebsiella pneumonae, Salmonella typhy and Staphylococcus aureus. Tamarind roots is better than leafs and steam in terms of phytochemical compound which include Saponins, Phenols, Terpenoids, Quinones, Steroids, Glycosides, Fatty acid and Alkaloids.