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Table 2 Extraction yields, aspects and phytochemical composition of the plant extracts

From: Antibacterial and antibiotic-potentiation activities of the methanol extract of some cameroonian spices against Gram-negative multi-drug resistant phenotypes

Spice samples Extraction yield (%)* Physical aspect Phytochemical composition
    Alkaloids Anthocyanins Anthraquinons Flavonoids Phenols Saponins Sterols Tannins Triterpenes
Aframomum citratum 2.6 Oily, dark green + - - + + - - + +
Aframomum melegueta 7.3 Brown powder + - - - - + - - +
Cinnamomum zeylanicum 8.4 Oily, dark green + - - + + - + + -
Dorstenia psilurus 10.3 Oily, brown + + + + + + - + +
Fagara leuprieurii 26.2 Creamy, brown + - + + + - - + +
Imperata cylindricum 8.2 Creamy, brown + + + + + - - - +
Monodora myristica 23.5 Oily, brown + - + + + - - - +
Pentadiplandra brazzeana 4.6 Creamy, brown + - - + + - - - -
Piper guineense 17.5 Creamy, brown + - + + + - - - -
Scorodophloeus zenkeri 9.2 Creamy, dark green + - - + + - - + -
Tetrapleura tetraptera 29.4 brown + - + + + + - + +
  1. (+): Present; (−): Absent; *The yield was calculated as the ratio of the obtained methanol extract according to the initial mass of the spice powder.