Assessment of Tamarindus indica Extracts forˋAntibacterial Activity

作者：Uchechukwu U Nwodo; Grace E Obiiyeke; Vincent N Chigor; Anthony I Okoh

来源：International Journal of Molecular Sciences, 2011, 12(10): 6385-6396.

DOI：10.3390/ijms12106385

• Tamarind
• Tamarindus indica
• extracts
• antibacterial activity

Ethanolic and aqueous (hot and cold) extracts of the fruit pulp, stem bark and leaves of Tamarindus indica were evaluated for antibacterial activity, in vitro, against 13 Gram negative and 5 Gram positive bacterial strains using agar well diffusion and macro broth dilution techniques, simultaneously. The fruit pulp extracts exhibited a wide spectrum of activity; the cold water extract against 95.5% of the test bacterial strains; and the hot water and ethanolic extracts against 90.9% and 86.4%, respectively. In contrast the cold water extract of the leaves and stem bark, each was active against 16.7%; while the ethanolic extract of each was active against 75% of the test strains. The minimum inhibitory concentrations (MIC) ranged from 7.81 mg/mL against Bacillus subtilis ATCC 6051 to 31.25 mg/mL against Escherichia coli ATCC 11775; and the minimum bactericidal concentration (MBC) ranged from 125 mg/mL against Pseudomonas aeruginosa ATCC 10145 to 250 mg/mL against Bacillus subtilis ATCC 6051.