Skip to main content

Table 3 Extraction yields, aspects and phytochemical composition of the plant extracts.

From: Antibacterial activities of selected Cameroonian spices and their synergistic effects with antibiotics against multidrug-resistant phenotypes

Spice samples

Extraction yield*

Physical aspect

Phytochemical composition

   

Alkaloids

Anthocyanins

Anthraquinones

Flavonoids

Phenols

Saponins

Tannins

Sterols

Triterpenes

Fagara xanthoxyloides

12.13

Oily brown

+

-

+

+

+

-

+

-

-

Dichrostachys glomerata

18.29

Brown paste

+

+

+

+

+

+

+

+

+

Aframomum citratum

16.32

Brown paste

+

-

-

+

+

+

+

+

-

Beilschmiedia cinnamomea

5.67

Black paste

+

+

+

+

+

-

+

-

+

Echinops giganteus

8.87

Oily brown

+

+

+

+

+

-

+

-

+

Mondia whitei

7.33

Brown paste

+

+

+

+

+

+

+

+

+

Olax subscorpioidea

12.34

Brown paste

+

-

+

+

+

-

+

-

+

Solanum melongena

14.30

Black paste

+

+

+

+

+

+

+

+

+

Piper capense

12.87

Brown paste

+

-

-

-

+

+

+

+

+

Xylopia aethiopica

26.42

Brown paste

+

-

-

-

+

+

+

-

+

Scorodophloeus zenkeri

4.67

Brown paste

+

-

-

-

+

+

+

-

+

  1. (+): Present; (-): Absent; *The yield was calculated as the ratio of the obtained methanol extract according to the initial mass of the spice powder