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

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

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	+	-	+	+	+	+	-	+	+

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

ISSN: 1756-0500