Phytochemical Screening and in vitro Activity of Allium cepa. L. Ethanol Extract Against Bacteria Isolated from Hawked Moringa oleifera Meal Sold within Kaduna Metropolis

Abstract

The study was aimed at determining the in vitro activity of Alluim cepa L. ethanol extract against some bacteria isolated from hawked Moringa oleifera meal within Kaduna Metropolis. Samples of Moringa meal were bought randomly from hawkers in two markets located in Kakuri (Kaduna south) and Kawo (Kaduna North) within Kaduna metropolis Phytochemical analysis of Allium cepa L. ethanolic extract revealed the presence of Saponins, Tanins, flavonoids and alkaloids while steroids were not detected. Bacteriological analysis of Moringa Oleifera meal showed the presence of gram positive bacteria identified as Staphylococcus aureus, Streptococcus species and Bacillus species. The in vitro activity of Alluim cepa L. ethanolic extract was tested against the isolates using agar well diffusion method at a concentration of 100, 50, 25 and 12.5mg/ml. The result showed a significant activity of the extract at all concentration against the bacterial isolates. Staphylococcus aureus had a zone of inhibition range of 18-7mm, Streptococcus species 32-20mm while Bacillus species had a range of 20-10mm. The minimum inhibitory concentration of the extract was 25mg/ml for all the isolates. This indicates that Allium cepa can serve as a good antibacterial agent against certain gram positive pathogenic bacteria.

Keywords: Allium cepa, ethanolic extract, Moringa oleifera, phytochemical