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Preliminary studies on the
antimicrobial properties of Buchholzia coriacea
(wonderful kola)
Ezekiel Olufunke Oluseyi* and Onyeoziri Ngozi Francisca
Department
of Food Technology, University of Ibadan, Ibadan, Oyo State,
Nigeria.
*Corresponding author. E-mail:
funkeawoyele@yahoo.com. Tel: +2348033783396.
Accepted
24 December, 2008 |
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In this work, the antimicrobial properties of fresh
Buchholzia Coriacea (wonderful kola) and its extracts
was investigated. The proximate composition of the fresh
kola was also determined. B. coriacea was dried,
milled and extracted using two different solvents of varying
polarity: hexane and methanol. The effect of the fresh kola,
hexane and methanol extracts was tested on some food borne
pathogens. This was evaluated by measuring the zone of
inhibition on nutrient agar for bacteria and malt extract
agar for fungi. The food borne pathogens used in this study
are Esherichia coli, Enterococcus faecalis,
Staphylococcus aureus, Trichoderma viride and
Aspergillus niger. The proximate composition showed that
the fresh kola consists of 53.13% moisture, 9.8% ash, 3.46%
crude fibre, 2.20% fat, 13.22% crude protein and 28.19%
carbohydrate. The fresh kola showed inhibitory zones with
the test bacteria: E. coli (62 mm), E. faecalis
(40 mm) and S. aureus (50 mm). The growth of the two
test fungi T. viride and A. niger was
completely inhibited.The hexane extract showed inhibitory
zones ranging from 20 to 40 mm with the test bacteria:
E.coli (21 mm), E. faecalis (20 mm) and S.
aureus (40 mm). It however showed no inhibitory effect
on T. viride and A. niger. The methanolic
extract of B. coricea also showed inhibitory zones
ranging from 20 to 30 mm with some of the test pathogens:
E.coli (30 mm), E. faecalis (25 mm) and S.
aureus (20 mm), T. viride (15 mm). It however
showed no inhibitory effect on A. niger.
Key
words:
Antimicrobial, Buchholzia coriacea, pathogens, hexane
extracts, methanol extracts. |
