ACACIA ATAXACANTHA (BARK): CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE EXTRACTS
Keywords:
Acacia ataxacantha bark, Phytochemical constituent, Antibacterial activityAbstract
Objective: The present work aimed to investigate the phytochemical constituents and antibacterial activity of several extracts of Acacia ataxacantha bark on pathogenic microbes.
Methods: The phytochemical study was performed using tube test and Thin layer chromatography methods. The growth inhibitory effect and the Minimum Inhibitory Concentration of hexane, dichloromethane, ethyl acetate, methanol and hydroalcolic extracts were determined using the microplate dilution method.
Results: Phytochemical screening revealed the presence of alkaloid, tannins, lignan, triterpenoids, anthracene derivatives, flavonoids, saponins and coumarins at different level. The extracts exhibited different effect against the tested bacteria. The minimum inhibitory concentrations of extracts ranged from 325 µg/ml to 5 mg/ml. Ethyl acetate extract was more potent than other extracts with the MIC values of 325 µg/ml against S. aureus and 625 µg/ml against all other tested bacteria. Escherichia coli was resistant to all extracts.
Conlusion: These findings suggest that the rich phytochemical content of Acacia ataxacantha and its good antibacterial activity may be responsible for its popular and wide traditional use.
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