Antibacterial Activity of Extracts of Mistletoe (Tapinanthus dodoneifollus (Dc) Dancer) from Cocoa Tree (Theobrama cacao)

Abstract

This study to investigate the antibacterial activities of mistletoe grown on cocoa trees, 4 different extracts (1% HCl, ethanol, acetone and 5% acetic acid) were prepared and tested against some strains of bacterial organisms (Escherichia coli, Pseudomonas aeruginosa, Staphyloccocus aureus and Klebsiella aerogenes). Following standard laboratory procedures, the extracts were prepared and the minimum inhibitory concentration (lowest concentration of extract that did not allowed growth within the incubation period) was determined. The results showed extract of 5% acetic acid to act against the four test organism. Ethanolic extract of mistletoe showed antibacterial potential against S. aureus, P. aeruginosa and K. aerugenes. Except for E. coli, ethanolic extract presented the best antibacterial potential followed by 5% acetic acid, acetone and lastly 1% HCl. The MIC activity ranged from 8.6μg/ml for ethanolic extract on K. aerogenes to 150μg/ml for 1% HCl on S. aureus. The present study reveals that the antibacterial activities of mistletoe depend on the extraction solution and the bacterial type. This result points to the role mistletoe could play as an antibacterial and as a precursor for the preparation of drugs.

Keywords: Antibacterial, Mistletoe, Microorganisms, Traditional medicine