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KMID : 1161420160190030324
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Journal of Medicinal Food
2016 Volume.19 No. 3 p.324 ~ p.329
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Phytochemical Constituents and Antioxidant and Antimicrobial Activity of Selected Plants Used Traditionally as a Source of Food
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Tabit Frederick Tawi
Komolafe Naomi Tope
Tshikalange Thilivhali Emmanuel
Nyila Monde Alfred
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Abstract
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Many indigenous plants have also been used as a source of food and medicine in many African rural communities in the past. The study investigated the antimicrobial activity, phytochemical constituent, and antioxidant activity of selected traditional plants used traditionally as a source of food and medicine. The methanol and water extracts of different plant parts were analyzed for phytochemicals using standard phytochemical screening reagents while the broth microdilution assays were used to analyze antimicrobial activities. Alkaloids, phenols, flavonoids, saponins, tannins, and terpenes were found in one or more of the plant extracts, and all the plant extracts demonstrated scavenging activities. The back extracts of Sclerocarya birrea and the leaf extracts of Garcinia livingstonei exhibit the best antioxidant activities, while the water and methanol back extracts of S. birrea and G. livingstonei were the most active against all the tested foodborne bacteria.
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KEYWORD
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Adansonia digitata, antibacterial activity, antioxidant activity
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