Assessing the Antibacterial Properties of Aloe vera (Linn) and Aloe schweinfurthii (Baker) against some Plant Pathogenic Bacteria

Abstract

Study’s Novelty/Excerpt This study assesses antibacterial efficacy of Aloe vera and Aloe schweinfurthii leaf extracts against plant pathogenic bacteria, highlighting significant differences in effectiveness between aqueous and ethanolic extracts. The findings reveal that A. schweinfurthii extracts, particularly the ethanolic form, demonstrate superior antibacterial activity compared to A. vera, with inhibition zones up to 14.06mm. Additionally, the identification of diverse phytochemicals such as alkaloids, tannins, and flavonoids in the extracts underscores their potential as novel antibacterial agents for managing plant pathogenic bacteria. Full Abstract The study aimed to assess the effectiveness of Aloe vera and Aloe schweinfurthii leaf extracts against plant pathogenic bacteria.  Aqueous (cold and hot) and ethanolic extracts from both plants were tested on Xanthomonas axonopodis, Pseudomonas syringae, and Pseudomonas aeruginosa.  Results showed antibacterial properties in both extracts, with varying inhibition zones ranging from 0.01 to 14.06mm.  The most effective was the ethanolic extract from powdered A. schweinfurthii at 0.05g/ml, while hot water extracts from both species were the least effective.  Phytochemical screening revealed alkaloids, tannins, saponins, flavonoids, cardiac glycosides, phytates, and oxalates in both extracts.  The study concluded that A. schweinfurthii outperformed A. vera in managing the plant pathogenic bacteria, suggesting potential new antibacterial agents.