Hydroalcoholic Extracts of Fruit Leaves from the Peruvian Amazon as Antibacterial Potential of Gram-negative and Gram-positive Bacteria

Abstract

The Peruvian Amazon is considered one of the regions with the greatest diversity in flora, so the importance of its study through its hydroalcoholic extracts. The use of natural resources is an alternative for the discovery of new therapeutic agents. The active compounds derived from plants could be used as substitutes of pharmaceutical products for the control of diseases caused by microorganisms. In this study, the antibacterial potential of the hydroalcoholic extract of the fruit leaves was evaluated in gram-positive bacteria Staphylococcus aureus (ATCC 25923) and Bacillus subtilis (ATCC 6633) and gram-negative Escherichia coli (ATCC 25922) and Pseudomonas aeruginosa (ATCC 27853). Theobroma cacao leaves were used. Cocos nucífera, Musa paradisiaca and Coffea sp. The hydroalcoholic extract was prepared by the maceration method. A phytochemical analysis was performed on the extracts to identify secondary metabolites. A total of 48 Mueller-Hinton agar plates with 1 mL of bacterial inoculum were prepared in each plate, standardized to 0.5 McFarland; the hydroalcoholic extract was added through the diffusion method, making five holes of 5 mm each (four with concentrations and one with distilled water as a control group), the plates were incubated for 24 h at 36 °C. The halo of Inhibition was measured in mm with a Digital Vernier Caliper. The results obtained for gram-negative bacteria, antibacterial potential was observed only in Pseudomonas aeruginosa in all its concentrations, but no activity was seen in the hydroalcoholic extract of Coffea sp; for the gram positive bacteria Baccillus subtilis and Staphylococcus aureus, its antibacterial potential was demonstrated in the extracts of Cocos nucifera, Musa paradisiaca in all its concentrations, only antibacterial potential was identified in Staphylococcus aureus by Coffea sp extract; However, it should be noted that there was no reaction in E. coli.