Antimicrobial efficacy of leaf extracts of Piper nigrum against Escherichia coli, Staphylococcus aureus and Candida albicans

Abstract

This study investigated the antimicrobial activity of Piper nigrum leaves extracts (hot water, cold water and pepper soup) on Escherichia coli, Staphylococcus aureus and Candida albicans. The fresh leaves of climbing pepper were bought at Swali Market, Yenagoa, Bayelsa State of Nigeria. Hot and cold-water extracts and pepper soup made with the leaves were used for the sensitivity test. Filter paper disc method was used for the determination of zone of inhibition. Ampiclox (1%) was used as the positive control (AMP). The mean zone of inhibition for S. aureus, E. coli and C. albicans were 12.52 mm, 12.61 mm and 11.23 mm respectively (cold water leave viz: CWL), 13.16 mm, 13.57 mm and 11.49 mm respectively (hot water leave viz: HWL), 13.46 mm, 13.60 mm and 13.31 mm respectively (pepper soup extract leave viz: PEPL) and 12.07 mm, 12.31 mm and 12.03 mm respectively (1% concentration of the ampiclox used as positive control viz: AMP). Analysis of variance showed that there was a significant variation (p < 0.05) among the various isolates for each of the different extracts apart from PEPL. The phytochemical screening revealed the presence of tannins, flavonoids, cardiac glycosides and alkaloids in the leaves of P. nigrum.