Velvet Tamarind (Dialium guineense Wild) Fruit is Potent against Gram-Positive and Gram-Negative Bacteria

Abstract

Background: Velvet tamarind has become notable for its nutritional composition. Its conjointly been legendary to contain phytochemicals and pharmaceutical agents. Aim: This study was designed to examine the bactericide activity of velvet tamarind fruit. Methodology: Nutrient agar was used to prepare the medium for the growth of the bacteria. Pure cultures of C. bacillus, Staph. epidermidis, Staph. aureus, Strep. viridians, S. typhi, and E. coli were obtained from the Veterinary Microbiology and Parasitology Department of the Federal University of Agriculture, Abeokuta, Nigeria. Serial dilution was conducted on the extracts in the order of 1.0%, 0.5%, 0.25%, and 0.125% solutions respectively. A sterilized 9 mL paper discs soaked within the diluted extracts were placed on the plate and cultured for 24 hours in an ambient temperature. The leaves were examined for clear zones of inhibition. The presence of zones of inhibition indicated activity and was measured. Results: The two extracts of velvet tamarind fruit exhibited bactericide activities against C. bacillus, S. epidermidis, S. aureus, S. viridians, S. typhi, and E. coli and also, repressed their growth. The effect of extract from ethanol was more significant than the extract from the aqueous solution of Velvet tamarind fruit. Conclusion: The present study showed that velvet tamarind fruit has the ability to inhibit the expansion of all the microorganisms investigated, with the ethanolic extract considered to be more effective in exerting bactericide effect than the extract from the aqueous solution.