Antimicrobial and Antioxidant properties of Petiveria alliacea

Abstract The leaf, stem and root decoctions of Petiveria alliacea (referred to as Anamu or Apacin (Guatemala), Guinea–Hen weed (English), Awogba Ojusaju (Yoruba), kanunfari (Hausa) Akwa-ose (Igbo) have been used a diuretic, antispasmodic, sedative, analgesic anti-inflammatory agents in traditional medicine. Cold maceration Soxhlet extraction techniques were obtain oils from the P. . analysed for their antimicrobial properties using brothmicrodilution technique while antioxidant determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests. tests on following micro-organisms Salmonella typhi, Staphylococcus aureus, Bacillus subtilis, Escherichia coli, well anti-fungi test Rhizopus sp ., Aspergillus niger , showed that hexane ethanol cold leaf extracts most effective limiting growth typhi with minimum inhibitory concentration (MIC)value 3.125 µg/mL bactericidal (MBC)value 6.25 µg/mL. at MIC value aureus coli Likewise, ethanolcold fungicidal (MFC)