Antimicrobial Activities Of Chrysophyllum Cainito And Micro Organisms Associated With Its Spoilage.

ABSTRACT

The antimicrobial activities of the fruit parts extracts of Chrysophyllum canito and micro organisms associated with its spoilage. Bioactive compounds were extracted from the fruit parts using different solvents (Aqueous, Ethanol and Ethylacetate. Preliminary phytochemical analysis reveals the presence of alkaloid, Saponin, Tannin, Cyanogenic glycoside, Flavonoid, Steriod and starch. Antioxidant activities obtained were scavenging at concentration of 25% of the seed, chelating at 25% of the seed and reducing at 43% of the seed while the pulp possessed scavenging at concentration of 50.90%, chelating at 85.63% and reducing at 39.23%. the peel on the other hand possessed scavenging at concentration of 34%, chelating at 41% and 27% of reducing, therefore it is been deduced that the pulp contained more of the chelating antioxidant property. Using disc diffusion method each prepared extract was tested on the different  isolated organisms and the extent of sensitivity of the tested organism and the extent of sensitivity of the tested organism on the different extracts was measured by their zones of inhibition.

Aqueous extract of the peel inhibited growth of the test organism at the highest range of 11.67 to 21.67mm, Ethanol at the range of 16.00 to 20.00mm, Ethyl acetate at the range of 6.67 to 12.33. the pulp recorded its water extract to inhibit growth of the test organism at the highest range of 10.33 to 17.33mm, Ethanol at the range of 12.67 to 15.33mm E acetate at the range of 6.67 to 7.67 while the water extract of the seed inhibited growth of the test organism at the highest range of 14.00 to 23.67mm, Ethanol at the range of 17.33 to 20.00mm, Ethyl acetate at the range of 9.33 to 12.33. a standard broad spectrum antibiotics (ciprofloxacin) was used as a control. The action of different extracts shows variation of significant difference (P< 0.05). The lowest minimum inhibitory concentration of the extracts was at the concentration 100mg/mol and the highest minimum inhibitory concentration was at 200mg/mol. Organisms obtained from the culture of the spoilt udara were Staphylococcus aureus, Bacillus, Pseudomonas aerogenosa, Lactobacillu and Proteus and fungi Aspergilus, Penicillium, Fusarium,  Rhizopus, Trichoderma and Bortyodiplodia. There is basis for the traditional use of extracts of Chrysophyllum canito fruits as a local health remedy for system infections and the result of this study can be a precursor for the production of drugs for the body system infections.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgments ﾿ iv

Table of contents ﾿ v

List of Tables ﾿ x

List of Figures ﾿ xi

Abstract ﾿ xii

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aims and Objectives ﾿ 4

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 5

2.1 ﾿ Udara fruit ﾿ 5

2.2 ﾿ Native name of udara ﾿ 6

2.3 ﾿ Health benefits of African star apple ﾿ 6

2.3.1 ﾿ Vitamins and minerals ﾿ 7

2.3.2 ﾿ Helps Diabetic condition ﾿ 7

2.3.3 ﾿ Medicinal uses ﾿ 7

2.3.4 ﾿ Help you lose weight ﾿ 8

2.3.5 ﾿ All round basic nutrition ﾿ 8

2.4 ﾿ Spoilage ﾿ 8

2.5 ﾿ Fruit spoilage prevention ﾿ 9

2.5.1 ﾿ Mechanical damage ﾿ 9

2.6 ﾿ Natural decay ﾿ 9

2.7 ﾿ Micro organism contamination ﾿ 10

2.8 ﾿ Fruit spoilage intervention ﾿ 10

2.19 ﾿ Botanical fruit and culinary fruit ﾿ 11

2.10 ﾿ Fruit Structure ﾿ 11

2.11 ﾿ Fruit Development ﾿ 11

2.12 ﾿ Phytochemicals of Chrysophyllum cainito ﾿ 13

2.12.1 ﾿ Saponins ﾿ 13

2.12.1.1 ﾿ Health benefits of Saponins ﾿ 14

2.12.2 ﾿ Alkaloids ﾿ 15

2.12.2.1 ﾿ Functions of alkaloids ﾿ 15

2.12.3 ﾿ Tannins ﾿ 16

2.12.3.1 ﾿ Benefits of Tannins ﾿ 16

2.12.4 ﾿ Flavonoids ﾿ 16

2.12.4.1 ﾿ Health benefits of flavonoids ﾿ 17

2.12.5 ﾿ Glycosides ﾿ 17

2.12.5.1 ﾿ Health benefits of glycosides ﾿ 18

2.13 ﾿ Antioxidants ﾿ 18

2.13.1 ﾿ DPPH (2,2-Diphenyl -1-Picryl – hydrazyl – hydrate) ﾿ 19

2.13.2 ﾿ FRAP (Ferric Reducing antioxidant power) ﾿ 19

2.14 ﾿ Antimicrobial ﾿ 20

2.15 ﾿ Factors to consider while choosing an antimicrobial agent. ﾿ 21

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 22

3.1 ﾿ Materials ﾿ 22

3.2 ﾿ Methods ﾿ 22

3.2.1 ﾿ Sources of samples ﾿ 22

3.3 ﾿ Sampling and sample preparation ﾿ 22

3.4 ﾿ Collection of test organism ﾿ 23

3.5 ﾿ Sterilization of equipment/materials ﾿ 23

3.6 ﾿ Preparation of sample for extraction ﾿ 23

3.7 ﾿ Production of extracts ﾿ 24

3.8 ﾿ Phytochemical test ﾿ 24

3.9 ﾿ Phytochemical spot test (Qualitative analysis) ﾿ 24

3.9.1 ﾿ Qualitative analysis of phytochemicals ﾿ 25

3.10 ﾿ Quantitative determination of phytochemicals ﾿ 28

3.11 ﾿ Antioxidant determination ﾿ 31

3.11.1 ﾿ 2,2, Diphenyl – 1 – picry Hydrazyl (DPPH) Phytometric assay ﾿ 31

3.11.2 ﾿ Ferric reducing antioxidant power (FRAP) ﾿ 32

3.11.3 ﾿ Ferrous ion-chelating ability ﾿ 32

3.12 ﾿ Media preparation ﾿ 32

3.13 ﾿ Preparation of different concentration of the fruit extract and disc impregnation

3.14 ﾿ Antimicrobial assay ﾿ 33

3.15 ﾿ Determination of MIC ﾿ 34

3.16 ﾿ Preparation of sample for microbial isolation ﾿ 34

3.17 ﾿ Pathogenicity test ﾿ 35

3.18 ﾿ Isolation of microbe from spoilt udara fruits ﾿ 35

3.19 ﾿ Spread plate culture ﾿ 35

3.20 ﾿ Serial Dillution ﾿ 36

3.21 ﾿ Direct microbial culture (For fungi) ﾿ 36

3.22 ﾿ Purification of isolate (sub cultures) ﾿ 37

3.23 ﾿ Characterisation of isolates ﾿ 37

3.23.1 ﾿ Characterisation of fungal isolates ﾿ 37

3.23.2 ﾿ Characterisation of bacterial isolates ﾿ 38

3.23.2.1 ﾿ Gram stain reaction ﾿ 38

3.23.2.2 ﾿ Carbohydrate utilization test ﾿ 39

3.24 ﾿ Identification of Bacteria and fungi ﾿ 41

3.25 ﾿ Statistical Analysis ﾿ 42

CHAPTER FOUR

4.0 ﾿ Results ﾿ 43

CHAPTER FIVE

5.0 ﾿ Discussion ﾿ 57

5.1 ﾿ Conclusion ﾿ 60

5.2 ﾿ Recommendation ﾿ 61

Reference 

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