Inhibition of Bacterial growth, mineral, proximate and vitamin contents of a syrup prepared from Vitex doniana fruits

Abstract

Background : This study aims to investigate the in-vitro antibacterial activity, mineral and vitamin compositions, proximate composition, and organoleptic properties of a syrup derived from Vitex doniana fruits. Materials & Methods : V . doniana fruits were mashed, mixed with water, strained, and boiled to thicken the filtrate . The syrup’s antibacterial activity was tested on 7 clinical and 6 American Type Culture Collection (ATCC) isolates using well-in-agar diffusion method on Mueller Hinton agar. The fruit juice underwent mineral analysis using atomic spectroscopy and mass spectrometry. Proximate composition, vitamin, and organoleptic properties of a syrup were evaluated. Findings : Clinical Escherichia coli 0157: