Assessment of the Antimicrobial Potency of Unripe Plantain Fruits and Peelings Extracts against Escherichia coli, Staphylococcus aureus and Salmonella typhi

Abstract

The objective of this paper was to assess the antimicrobial potency of unripe plantain fruits and peelings extracts against Escherichia coli, Staphylococcus aureus and Salmonella typhi using disc diffusion technique, with ciprofloxacin as control. The Minimum Inhibitory Concentrations (MICs) and Minimum Bactericidal Concentrations (MBCs) were determined using 100 mg/ml, 75 mg/ml, 50 mg/ml and 25 mg/ml concentrations of each extract. Phytochemicals detected in the extracts were flavonoids, glycosides, tannins, alkaloids and phenol. All isolates were susceptible to the extract at the highest concentration of 100 mg/ml. At the lowest concentration of 25 mg/ml, E. coli showed resistance, while Salmonella typhi and Staphylococcus aureus showed intermediate resistance to the extract. The MIC and MBC of the extract on the test organisms were 14 and 20 mg/ml for E. coli; 25 and 16 mg/ml for Salmonella typhi whereas it was 100 mg/ml and 15 mg/ml for Staphylococcus aureus. E. coli was more susceptible to the extract and Staphylococcus aureus was the least. The results revealed the presence of phytochemicals with antimicrobial properties against E. coli, Staphylococcus sp. and Salmonella sp. Thus, unripe plantain fruits and peelings could be harnessed for the control of E. coli, Staphylococcus aureus and Salmonella sp., as natural antibiotics.