Antibacterial Effect Of Annona Muricata (Sour Sop) Leaf, Bark And Fruit On Some Selected Organisms

ABSTRACT

The antibacterial effect of Annona nuricata  Linn (sour sop) leaf, bark, and fruit on some selected organisms was investigated using Escherichia coli, Salmonella and Shilgella. Different concentrations (100mg/mi, 50mg/mi and 25mg/ml) of the aqueous and ethanol extracts of the leaf and bark, and the juice extract of the fruit were used. The Kirby-Bauer disc diffusion method was used for the susceptibility test. The results showed that the ethanol bark extract and the aqueous leaf extract at different concentrations showed little inhibition against the organisms. For ethanol bark extract the zone of inhibition observed against the test organisms were 4mm against Salmonella sp and 3mm against Shigella sp at 100mg/ml concentrations. For the aqueous extract of the leaf, the zones of inhibition were 4mm for E. coli and 3mm for Shigella sp at 100mg/ml concentration. The fruit juice extract also did not show any inhibition against all the three organisms tested. The antibiotics used as control (gentamicin and chloramphenicol) showed some degree of inhibition against all the organisms. The result of this study shows that this plant cannot be effectively used to treat infections caused by this test organisms, hence it cannot be recommended for use in their treatment.