Antimicrobial effects and phytochemical analysis of guava leaf extracts on selected microorganisms

Abstract

The misuse of antimicrobial agents can lead to emergence of resistance to microbes which in turn can lead to the search for alternative therapy. The use of phytopharmaceuticals and herbal medicines have a positive impact and represents a promising alternative. Guava extract has been reported to have antimicrobial properties. However, the aim of this study was to determine the antimicrobial activities of methanol and ethanol extract of guava leave against some certain bacteria (Staphylococus aureus and Escherichia coli) and a fungus (Candida albicans). Qualitative phytochemical screening showed that phenols, tannins, saponins, terpenoids, flavonoids and glycosides are all present in the leaf extract; phenols and tannins are moderately present while others are present in minute quantities. Out of the different concentrations use (50, 100, 200 and 250), The highest concentration which is 250mg/ml showed the highest zone of inhibition for both methanolic and ethanolic extracts against the isolates. Minimum inhibitory concentration and Minimum Bactericidal Concentrations value for both S. aureus and E. coli are 200mg/ml and 250mg/ml respectively; while 50mg/ml and 100mg/ml are for Candida albicans.