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Table 3 Extraction yields, aspects and phytochemical composition of the plant extracts.

From: Antibacterial activities of selected Cameroonian spices and their synergistic effects with antibiotics against multidrug-resistant phenotypes

Spice samples Extraction yield* Physical aspect Phytochemical composition
    Alkaloids Anthocyanins Anthraquinones Flavonoids Phenols Saponins Tannins Sterols Triterpenes
Fagara xanthoxyloides 12.13 Oily brown + - + + + - + - -
Dichrostachys glomerata 18.29 Brown paste + + + + + + + + +
Aframomum citratum 16.32 Brown paste + - - + + + + + -
Beilschmiedia cinnamomea 5.67 Black paste + + + + + - + - +
Echinops giganteus 8.87 Oily brown + + + + + - + - +
Mondia whitei 7.33 Brown paste + + + + + + + + +
Olax subscorpioidea 12.34 Brown paste + - + + + - + - +
Solanum melongena 14.30 Black paste + + + + + + + + +
Piper capense 12.87 Brown paste + - - - + + + + +
Xylopia aethiopica 26.42 Brown paste + - - - + + + - +
Scorodophloeus zenkeri 4.67 Brown paste + - - - + + + - +
  1. (+): Present; (-): Absent; *The yield was calculated as the ratio of the obtained methanol extract according to the initial mass of the spice powder