Antimicrobial, Phytochemical and Nutritional Properties of Tetrapluera tetraptera Seed and Fruit Extracts
doi.org/10.26538/tjnpr/v3i6.2
Keywords:
Antibacterial,, Phytochemicals, Tetrapluera tetraptera, Spices.Abstract
Tetrapluera teteraptera is a known spice in Nigeria and have been utilized for various medicinal purposes. However, not much scientific data is available on its antimicrobial and nutritional properties. The Antimicrobial, Phytochemical and Nutritional properties of T. teteraptera seeds and fruits were therefore investigated using standard analytical and microbial procedures. Yield of the seed extracts were; 22.49 and 14.16% for aqueous and ethanol extracts, respectively while 43.09 and 36.64% were recorded for the aqueous and ethanol fruit extracts, respectively. Phytochemical analysis indicated that both aqueous and ethanol fruit extracts reveal the presence of cardiac glycoside, saponins, phenols, flavonoids, terpenoids, steroids, resin, alkaloids and tannins. Steroids, saponins and cardiac glycoside were absent in the aqueous seed extract. Proximate analysis shows high amount of carbohydrate (38.26%), protein (18.66%), fats and oil (20.86%). Mineral content analysis shows that it is rich in potassium (23.29 mg/kg). The Na, Ca and Mg contents of the fruit were 2.34, 0.26 and 1.98 mg/kg, respectively. Anti-bacterial analysis showed that aqueous extract had a higher anti-bacteria activity than the ethanol extract of both the fruit and the seed of the plant. At different concentrations, the aqueous extracts were more effective against Klebsiella pneumoniae and Staphylococcus aureus than Escherichia coli and Bacillus sp. The MIC values ranged between 2.0 and 3.0 mg/mL while the MBC values ranged between 2.5 and 4.0 mg/mL. Further studies are needed to harness the medicinal and nutritional potentials of the plant.
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