Phytochemical Screening and Antibacterial Activity of Cucurbita pepo (Pumpkin) against Staphylococcus aureus and Salmonella typhi

Abstract

Phytochemical screening and antibacterial activity of the extracts of Cucurbita pepo (backpeel and seeds) against Staphylococcus aureus and Salmonella typhi were carried out using standard procedures. The extraction was achieved using percolation method with ethanol and methanol as solvents. Higher yield of the extract was obtained from the backpeel. Phytochemical screening revealed differences in the presence of phytochemicals among the extracts. The result showed the presence of saponins in both methanol and ethanol extracts but tannins were recorded only in back peel methanol extract. The results of antibacterial activity showed that ethanol extract of Cucurbita pepo (backpeel) was active against Staphylococcus aureus and SSalmonella typhi (07mm). The methanol extract was active against S. aureus but inactive against S. typhi at 500 >g/disc. Similarly, both ethanol and methanol extracts were active against S. aureus but inactive against S. typhi (06mm) at 500 >g/disc. The implication of this study in relation to ethnomedicinal uses of this plant has been discussed.

Key words: Phytochemical Screening, Antibacterial activity, Cucurbita pepo, Staphylococcus aureus and Salmonella typhi.