Anti-bacterial activity of various blends of aqueous and ethanol Extracts of garlic and bitter cola

Abstract

Diameter of inhibitory zone on Staphylococcus aureus, Escherichia coli and Streptococcus
pyogenes were determined by evaluating Ethanol and water extract of bitter kola (Garcinia kola)
and garlic (Allium sativum) at concentrations of sample A: (BC 100:0 G), B: (BC 80:20 G), C:
(BC 60:40 G), D: (BC 40:60), E: (BC 20:80 G), F: (BC 0:100 G) and all concentrations were
treated with 150ml ethanol and water extracts. For this experiment, the bitter kola and garlic
were dried and milled and biotic extraction was done at different concentrations or ratios .The
results showed that the diameter of inhibition for E.coli and Staphylococcus aureus on ethanol
extracts values ranged from (8.20mm -19.22mm) and (8.22mm – 20.16mm) respectively with
sample D (40g of Bitter kola + 60g of garlic) has the highest diameter of inhibition with a value
of 1.92mm for E.coli and 2.07mm for staphylococcus aureus making it a good antimicrobial
agent. While for Streptococcus aureus, the extracted ethanol solvent of sample C (60g of bitter
kola + 40g of garlic) has the higher diameter of inhibition value of 1.15mm. Water extract values
of diameter of Inhibitory zone were generally lower than the ethanol extract values for all
organisms listed. This implies that water extract exhibited lower capacity of microbial inhibition
to E.coli, streptococcus and staphylococcus aureus under the condition of study.