In-Vitro Antibacterial Activities Of Ajwa Date Fruit (Phoenix Dactylifera L.) Extract Against Selected Gram-Negative Bacteria Causing Gastroenteritis

Gastroenteritis, especially those caused by bacterial pathogens, remains as one of the major health issues in developing countries. Despite the availability of treatment, people are turning their interest in consuming certain food for its therapeutic value given the adverse effects of medications. This includes the consumption of date fruits (Phoenix dactylifera L.). This study aims to determine the antibacterial effect of two methods of extraction, i.e., hot aqueous extract and methanol extract of Ajwa date fruit against selected gramnegative bacteria causing gastroenteritis. The antimicrobial activities were determined quantitatively using well diffusion assay together with the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC). Results showed that both hot aqueous and methanol extracts have the potential to suppress the growth of all tested bacteria. The methanol extract had higher inhibitory zones compared to hot aqueous extract, and the zones of inhibition were noted to increase with increase in the extract concentration. S. flexneri was the most sensitive bacteria to both types of extract. The methanol extract was also more effective in suppressing the bacterial growth and has a higher potential in killing the bacteria compared to hot aqueous extract. These results suggest that Ajwa date extract has a bacteriostatic property at lower concentration and bactericidal property at higher concentration. In conclusion, Ajwa date fruit extract has the antibacterial potential against selected bacterial causing gastroenteritis. Further study on the phytochemical properties that contribute to this effect is currently in progress.