Phytochemical And Antimicrobial Properties Of The Genus Pericopsis Thwaites Papilionaceae In Nigeria

Abstract This present study examined the phytochemical and Antimicrobial properties of the two occurring Nigerian species of Pericopsis Allopatric taxa Pericopsis elata and Pericopsis laxiflora. The phytochemical content and antimicrobial properties of the leaves and stem bark of both species were examined using standard techniques. Antimicrobial activity of the stem bark and leaf of the two species were confirmed using the agar diffusion method and the minimum inhibitory conc. test MIC against four standard organism viz Shigella dysentriae Staphylococcus aureus Candida valida and Pennicillum atrovenetum. The powdered leaves and stem bark were screened and results were properly recorded as observed. Extracts of the leaves and stem bark of the two species were also analyzed quantitatively for the following phytochemicals Tannin Alkaloid Flavonoid Terpenoid Saponin and Phenols. Folin ciocalteu reagent was used to determine the total Phenolic content. Preliminary phytochemical screening showed that both plants had almost all phytochemical screened for. Quantitative analysis of bioactive components revealed that total phenols are also found in the extracts expressed as mg of GAE per gram. Results showed that the saponin content was the highest with about 47.13 shown in the stem bark extract of P. elata. This is followed by alkaloid with 39.40 in the leaf of P. laxiflora and 36.86 of flavonoid shown in the stem-bark of P.elata. Antimicrobial activity exhibited a concentration dependent profile as the extract exhibited antimicrobial activity against all the test microorganisms. The test organisms were most susceptible at concentration of 200 and 100mgml respectively and most resistant at low concentration. This study however supports the fact that Nigerian species of genus pericopsis contain important compounds which may be useful in medicine it also suggests that further research should be conducted into the plant as a whole.