Studies the Preliminary Phytochemical Composition and Assessments of Antibacterial Effects of Aqueous- Methanol Extracts of Cucumis Ficifolius fruit, leaf, and seed parts in the University of Gondar, Gondar, Ethiopia

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Abstract Infectious diseases are the major problems of the world as a result of the emerging and reemerging of different antimicrobial-resistant microorganisms due to several reasons like missiles and repeating uses of antibiotics. As a result, searching for new treatment methods is essential from natural substances to against those infectious diseases in both human and animals’ prospects. Among those plants, Cucumis ficifolius has various roles against those infectious diseases via its different phytochemical components. The objectives of this study were assessing the antibacterial activity of the aqueous-methanol extract of the Cucumis ficifolius seed, leaf, and fruit parts and knowing the phytochemical constituents of the plant. Preliminary phytochemical screening revealed that the extract of Cucumis ficifolius seed, leaf, and fruit parts possesses flavonoids, quinone, phenols, saponins, tannins, and terpenoids. In addition the antibacterial activity of the plant extract was evaluated on seven pathogenic bacteria species using the agar well diffusion method at different concentrations of plant extracts. Minimum inhibition concentration and minimum bactericidal concentration determinations were done by tetrazolium chloride microtiter dilution assay. The inhibition zone of mean diameters ranging from 00.00 to 14.16 mm against all test bacteria was significantly (p < 0.05) much higher than that of the positive control oxytetracycline(30𝜇g/disc) with the range of 4.45mm-13.45mm of inhibition zone of diameters. The inhibition zones of the tested bacteria at the concentration of 62.5mg/ml were much less than the higher concentration (500mg/ml) and significantly different (p < 0.05), whereas the MIC value ranges from 0.52mg/ml to 20.83mg/ml, and the MBC value ranges from 0.65 mg/ml to 25.00 mg/ml. The present study showed that Cucumis ficifolius have higher antibacterial activities with having potential for further study to serve as a source of antibacterial agents.

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