ABSTRACT

This study investigates the invitro antimicrobial activity of shea butter and virgin coconut oil on Staphylococcus aureus, Escherichia coli, Streptococcus mutans and Pseudomonas aeruginosa. The isolates were subjected to antibacterial susceptibility test using the paper disc diffusion method and the minimum inhibition concentration (MIC) of the oils was determined using the broth dilution method. Staphylococcus aureus (3.50±0.40mm) was the most susceptible to shea butter while Streptococcus mutans (3.66±0.47mm) was most susceptible to virgin coconut oil; Pseudomonas aeruginosa (1.00±0.00mm) showed the least sensitivity to both oils. The MIC of shea butter was 50% against all the test organisms except Pseudomonas aeruginosa (100%). Virgin coconut oil also had MIC of 50% while the MIC of the synergistic assay of both oils was 25% against all isolates. The efficacy of the synergistic effect of the oils was comparable to that of standard antibiotics; Cloxacillin and Ceftriaxone. The physicochemical analysis of shea butter and virgin coconut oil was carried out using standard analytical procedures and confirmed their suitability as raw materials for food, cosmetic and pharmaceutical products. This study recommends the use of both oils as therapeutic agents as well as a potential source of antibiotic substance for drug development. 

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents v

Lists of Tables vii

Abstract ix

CHAPTER ONE 

1.0 Introduction 1

1.1 Aim and Objectives 4

CHAPTER TWO

2.0 Literature Review 5

2.1 Shea butter Tree 5

2.2 Production of Shea butter 6

2.3 Composition of Shea butter 7

2.4 Uses of Shea butter 8

2.5 Therapeutic Uses of Shea butter 8

2.6 Coconut Tree 9

2.7 Coconut Fruit 10

2.8 Coconut Water 10

2.9 Coconut Milk 11

2.10 Extraction of Coconut Oil 11

2.11 Composition of Coconut Oil 12

2.12 Uses of Coconut Oil 13

2.13 Therapeutic Uses of Coconut Oil 13

2.14 Overview of Test Organisms 14

2.15 Antibacterial Agents 18

2.16 Antibacterial Susceptibility and Resistance 18

2.17 Antibacterial Synergy 20

CHAPTER THREE

3.0 Materials and Method 21

3.1 Collection of Samples 21

3.2 Preparation of Virgin Coconut Oil 21

3.3 Sterilization 21

3.4 Collection and Maintenance of Test Organisms 21

3.5 Assay of Antibacterial activity of Shea butter and Virgin coconut oil 22

3.6 Synergistic Antibacterial Assay 22

3.7 Minimum Inhibitory Concentration 23

3.8 Statistical Analysis 23

3.9 Physicochemical Analysis 24

3.9.1 Determination of Saponification value 24

3.9.2 Determination of Iodine value 25

3.9.3 Determination of Acid value 25

3.9.4 Determination of Smoke, Flash and Fire point 26

3.9.5 Determination of Moisture content 26

3.9.6 Determination of Peroxide Value 27

3.9.7 Determination of Refractive index 27

3.9.8 Determination of Melting point 28

3.9.9 Determination of Free fatty acid 28

CHAPTER FOUR

4.0 Results 29

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation 34

5.1 Discussion 34

5.2 Conclusion 37

5.3 Recommendation 38

References 39