Antibacterial Activity of the Ethanolic leaf extract of Syzygium cumini against selected food borne pathogens.

Abstract

Syzygium cumini (jambolan) contain several biological activities including anti-inflammatory, gastro protective, anti-diabetic and antibacterial activity.The aim of this study was to determine the antibacterial activity of Ethanolic leaf extract of Syzygium cumini against selected food borne pathogens, Staphylococcus aureus and E.coli. The tests were carried out in triplicates. The antibacterial activity of Syzygium cumini leaf extract known as jambolan was evaluated using agar well diffusion. The crude Ethanolic extract was active against Staphylococcus aureus (inhibition zone of 18.00±0.50mm) and against E.coli (inhibition zone of 13.00±0.50mm). The MIC of the Ethanolic leaf extract of Syzygium cumini against the food borne pathogens was determined using broth dilution method, MIC for Staphylococcus aureus was 125mg/ml and MIC for E.coli was 250mg/ml. The MBC of the extract against selected food borne pathogens was determined; MBC for Staphylococcus aureus was 500mg/ml and 1000mg/ml for E.coli. Data were subjected to statistical analysis using the R- statistical package (version 3.4.3) developed by R development core team. One-way ANOVA statistical test was used to compare the antibacterial activity of the different concentrations of the Ethanolic leaf extract of S.cumini on the isolates. E.coli (p-value= 0.000000211) and S.aureus (p-value= 1.38e-11) were less than the significant level (p-value 0.05), the null hypothesis was rejected thus there is a significant difference in the antibacterial activity of the different concentrations of the Ethanolic leaf extract of S. cumini on the isolates.