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Phytochemical and Antimicrobial Potential of Ipecae Root Ext | 90338
International Research Journals
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Phytochemical and Antimicrobial Potential of Ipecae Root Extract as a Result of Microbial Spoilage

Abstract

Richard David*

It was investigated how microbial deterioration affected the phytochemical makeup and antibacterial capability of Ipecae root extract. Initial phytochemical analysis of the plain, undegraded extract revealed the existence of glycosides and saponins, but following microbial degradation, these compounds were not found in the extract; instead, sugars, free phenols, and tannins (both hydrolysable and condensed) were predominant. So it was determined that the microbes that caused the spoilage broke down the glycoside connections and created simple sugars, which were then used as dietary nutrients (Smith-Palmer A et al, 2001). By producing more strong antimicrobial medications, they changed the extract's phytochemical makeup, created phenolic compounds, and possibly prevented the development of other microbes.

Based on the fact that the acidic metabolite inhibited the growth of all test microorganisms and displayed inhibition zone diameters (IZD) equal to or greater than 30mm against Coliform bacilli, Escherica coli, Salmonella typhi, and Staphylococcus aureus, it was determined that it could be a good antibiotic drug (or source of one such drug).

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