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October 2, 2025Open Access

Bioactive Potential and Safety of Tetrapleura Tetraptera Against Bacterial Pathogens of Cucumber Fruits

CIChristian Chukwuemeka IkeImo State University PNP. U. Nnadi AOAmarachi OnyenamaUniversity of Port Harcourt

Key Points

Both aqueous and ethanolic extracts of Tetrapleura tetraptera exhibited significant antibacterial activity against bacterial pathogens.
The ethanolic extracts showed superior inhibition compared to aqueous extracts in the tests conducted on cucumber fruit pathogens.
Phytochemical screening identified key bioactive compounds like saponins, tannins, and flavonoids in the Tetrapleura tetraptera extracts.
These findings support utilizing Tetrapleura tetraptera as a natural solution to improve food safety, especially in resource-limited settings.

Abstract

Purpose: This study investigates the bioactive potential and safety of Tetrapleura tetraptera extracts against bacterial pathogens isolated from cucumber fruits commonly sold in southeastern Nigeria. Design/Methodology/Approach: Fifty cucumber samples were randomly collected from local markets and hawking points. Standard microbiological techniques were employed to identify bacterial contaminants, while both aqueous and ethanolic extracts of T. tetraptera were tested for antibacterial activity using the disc diffusion method. Phytochemical screening and statistical analyses supported the evaluation. Research Limitation: The study was limited to bacterial pathogens in a specific geographical area and did not investigate antifungal activity or potential toxicological effects of the extracts in vivo. Findings: Six bacterial species were isolated: Staphylococcus aureus, Escherichia coli, Bacillus, Pseudomonas, Lactobacillus, and Streptococcus species. Both aqueous and ethanolic extracts of T. tetraptera showed significant antibacterial activity, with ethanolic extracts displaying superior inhibition. Phytochemical screening revealed the presence of saponins, tannins, flavonoids, alkaloids, and glycosides. Practical Implication: These findings support the use of T. tetraptera extracts as natural preservatives in fresh produce and meals, offering an accessible and affordable solution to reduce foodborne pathogens in environments with limited sanitation. Social Implications: Adoption of such natural antimicrobials can enhance food safety, reduce healthcare costs, and minimise reliance on synthetic additives, thereby improving public health outcomes in resource-limited communities. Originality/Value: This study provides novel insights into the practical application of T. tetraptera in enhancing food safety and promoting public health, underscoring its potential as a sustainable and culturally acceptable antimicrobial agent.

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