Antimicrobial, Nutritional and Phytochemical Properties of Monodora Myristica Seeds

Abstract

Seeds of Monodora myristica was investigated for its antimicrobial, nutritional and phytochemical properties. Results of the study, shows that the aqueous and ethanolic extracts of the seeds, were active against both gram negative and gram positive organisms used. Important bioactive constituents found to be present in the extracts were alkaloids, anthraquinones, cardiac glycosides, flavonoids, saponins, and phenolic compounds. Yield extracts of the powdered seeds, was for water 7.94% and ethanol 12.5%, indicating that ethanol was the better of the two solvents used. Results of the antibacterial activity of the extracts reveal that the ethanolic extracts at different concentrations were more active against the test organisms namely Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli and Salmonella typhi than the aqueous extracts. The minimum inhibitory concentration (MIC) values for the aqueous extract ranged between 2.5 and 3.0 mg/ml while that for ethanolic extract was between 2.5 and 3.5 mg/ml. The minimum bacterial concentration (MBC) values for aqueous extract ranged between 3.0 and 3.5 mg/ml while that for ethanolic extract ranged between 3.5 and 4.0 mg/ml. Nutritionally result from the study justifies the use of the seed as both a spice and food component by locals. The seed was particularly found to be very rich in potassium and magnesium. There is therefore the need for further studies on the active components of the seeds of Monodora myristica so as to maximize its medicinal and nutritional potential.