Nutritional composition and antimicrobial potential of Morinda citrifolia (L.) fruits against clinical pathogens
Paper Details
Nutritional composition and antimicrobial potential of Morinda citrifolia (L.) fruits against clinical pathogens
Abstract
This study evaluated the proximate composition and antimicrobial potential of Morinda citrifolia fruit extract. The proximate analysis revealed a high moisture content (85.2±1.12%), carbohydrate content (73.2±2.56%), and moderate amounts of ash, protein and fiber. The energy value was found to be 64.5±2.12 kcal/100g. The antibacterial activity of M. citrifolia fruit extract was assessed against five clinical bacteria, including Bacillus cereus, Escherichia coli, Klebsiella pneumoniae, Salmonella typhi and Streptococcus pyogenes. The extract exhibited significant antibacterial activity, with zone of inhibitions ranging from 9.1±0.35 to 25.3±0.84 mm. The antifungal activity was evaluated against five clinical fungi, including Aspergillus flavus, A. niger, A. oryzae, Neurospora crassa and Trichophyton rubrum. The extract showed notable antifungal activity, with zone of inhibitions ranging from 7.15±0.13 to 19.2±0.54 mm. These findings suggest that M. citrifolia fruit extract has potential applications in food preservation and pharmaceutical industries due to its rich nutritional composition and significant antimicrobial activity.
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