Plant part | Extraction method | Solvent of extraction | Most susceptible organisms of interest | Highest antimicrobial activity ZOI(mm) or MIC(mg/mL) | Â |
---|---|---|---|---|---|
Stem bark | Maceration | Methanol Aqueous | Staphylococcus sp. Penicillium sp. E. coli Penicillium sp. | 15.4 ± 0.36 (methanol extract) 9.03 ± 0.2 (methanol extract) 10.6 ± 0.2 (aqueous extract) 10.3 ± 0.3 (aqueous extract) | [18] |
Kernel | Soxhlet | Ethanol | MRSA S. aureus | 20.77 ± 0.61 @50 mg/ml | [23] |
Seed Leaf Stembark | Maceration | Ethanol | S. aureus S. faecalis E. coli K. pneumonia C. albicans | 19 ± 1.0 17 ± 0.3 17 ± 0 18 ± 1.0 14 ± 1.0 (Seed extract) | [24] |
Leaf Kernel | Maceration | Methanol | S. aureus Salmonella sp. E. coli | 20.70 ± 1.05 15.20 ± 01.04 16.20 ± 0.96 (Kernel extract) | [4] |
Leaves | Maceration | Methanol Water | S. aureus isolates S. aureus strains | MIC 1.8–7.5 & MBC 15.1–45.3 | [26] |
Leaf Stem | Maceration | Water chloroform | MRSA | 17.0 aq.leaf extract @ 120Â mg/ml | [15] |
Leaves | Decoction | Water | C. albicans Aspergillus flavus A. niger A. fumigatus | 18.0 ± 2.0 12.1 ± 2.0 11.0 ± 1.0 8.33 ± 0.58 @40 mg/ml | [28] |
Leaves | Decoction | Water | Plasmodium berghei | 55% P.berghei reduction | [27] |