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 

Appendics