ABSTRACT

This study investigates the invitro antimicrobial activity ofshea 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 ofthe synergistic assay of both oils was 25% against all isolates. The efficacy ofthe synergistic effect of the oils was comparable to that ofstandard antibiotics; Cioxacillin and Ceftriaxone. The physicochemical analysis ofshea 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.