Antimicrobial Effects and Phytochemical Analysis of Jatropha curcas Bark and Root Extracts Bacteria Counts Isolated from Spoilt Okra (Abelmoschus esculentus)

Abstract

The antimicrobial activity of ethanolic and aqueous extracts of Jatropha curcas was tested against some spoilage microorganisms associated with okra. The bacterial isolates were Serretia marcenscens, Staphylococcus aureus and Micrococcus luteus at concentration of 0.1%, 1.0%, 2.5%, 4.5%, 5.5%, 7.0%, 8.5%, 10.0% on the bacteria counts using food poison method. The results showed that both the ethanolic and the aqueous extracts were found effective in reducing but the ethanolic extract was more effective against the following bacterial isolates: Serretia marcescens, Staphylococcus aureus, Micrococcus luteus. They exhibited resistance to aqueous extract and were more susceptible to higher concentrations of 10% for the ethanolic extract. The ethanolic and aqueous extracts of this plant were analyzed phytochemically and tested against different microorganisms isolated from spoilt okra to know how effective this extracts were in reducing bacterial count obtained from spoilt okra for 8weeks at different concentration per week. Phytochemical analysis of Jatropha curcas root and back extracts showed the presence of many secondary metabolites including steroids, alkaloids, saponins, flavonoids, glycosides, tannins and phenols.