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O Kehinde - One of the best experts on this subject based on the ideXlab platform.

  • antibacterial effects of extracts of Ocimum gratissimum and piper guineense on escherichia coli and staphylococcus aureus
    African Journal of Food Science, 2009
    Co-Authors: Obinna C Nwinyi, Ikpo Chinwe, O Kehinde
    Abstract:

    The upsurge in the prevalence of side effects of many synthetic antimicrobial agents and incidence of multidrug resistant bacteria has spurred scientists on the research for plant based antimicrobial of therapeutic potentials. Ocimum gratissimum and Piper guineense present such potential of high medicinal value. These plants are used in Nigeria traditionally as condiments and for treatment of various ailments such as pyorrhea, dysentery and bronchitis. Aqueous and ethanol extracts of O. gratissimum and P. guineense leaves were screened for antibacterial activity against Escherichia coli and Staphylococcus aureus. Both extracts were found to exhibit selective inhibition against the isolates. The diameter zones of inhibition exhibited by the extracts were between 2 + 0.01 – 10 + 0.10 mm. The minimum inhibitory concentration (MIC) determined by the agar diffusion method was between 10.00 and 2.50 mg/ml-1. Ethanol extracts showed more inhibitory effect compared to the aqueous extracts. Results obtained show that the extracts of O. gratissimum and P. guineense possess some level of antibacterial activities against E. coli and S. aureus. Key words: Ocimum gratissimum, Piper guineense, antibacterial

  • antibacterial effects of extracts of Ocimum gratissimum and piper guineense on escherichia coli and staphylococcus aureus
    African Journal of Food Science, 2009
    Co-Authors: C Obinna, S Nwodo, O Olayinka, Ikpo Chinwe O, O Kehinde
    Abstract:

    The upsurge in the prevalence of side effects of many synthetic antimicrobial agents and incidence of multidrug resistant bacteria has spurred scientists on the research for plant based antimicrobial of therapeutic potentials. Ocimum gratissimum and Piper guineense present such potential of high medicinal value. These plants are used in Nigeria traditionally as condiments and for treatment of various ailments such as pyorrhea, dysentery and bronchitis. Aqueous and ethanol extracts of O. gratissimum and P. guineense leaves were screened for antibacterial activity against Escherichia coli and Staphylococcus aureus. Both extracts were found to exhibit selective inhibition against the isolates. The diameter zones of inhibition exhibited by the extracts were between 2 + 0.01 – 10 + 0.10 mm. The minimum inhibitory concentration (MIC) determined by the agar diffusion method was between 10.00 and 2.50 mg/ml-1. Ethanol extracts showed more inhibitory effect compared to the aqueous extracts. Results obtained show that the extracts of O. gratissimum and P. guineense possess some level of antibacterial activities against E. coli and S. aureus.   Key words: Ocimum gratissimum, Piper guineense, antibacterial activity, minimum inhibitory concentration (MIC), Escherichia coli, Staphylococcus aureus.

Ehimwenma Sheena Omoregie - One of the best experts on this subject based on the ideXlab platform.

  • comparative antioxidant activities of extracts of vernonia amygdalina and Ocimum gratissimum leaves
    The Journal of Agricultural Science, 2013
    Co-Authors: Kelly Oriakhi, Ehigbai I Oikeh, Nkeiruka Ezeugwu, Ogechukwu Anoliefo, Omorede Aguebor, Ehimwenma Sheena Omoregie
    Abstract:

    Vernonia amygdalina and Ocimum gratissimum occupy prominent positions in the diets of several Nigerian ethnic groups. This study therefore compared the phenolic content and some antioxidative activities of the ethanolic leaf extracts of these two plants. Ethanolic extracts of freshly plucked leaves were obtained using standard procedures. The phenolic content and antioxidant capacity of the vegetables were quantified in vitro. The results show that O. gratissimum contains higher amounts of total phenolics (168.5 ± 5.50 and 97.0 ± 0.01 mg gallic acid equivalents/g extract respectively) and flavonoids (126.7 ± 1.00 and 65.4 ± 4.42 mg quercetin equivalents/g extract respectively) than V. amygdalina. A dose-dependent increase in flavonol content was observed for both extracts with higher contents obtained in the O. gratissimum extract. O. gratissimum also has higher DPPH radical scavenging activity (IC50 values of 105.7 and 111.8 µg/ml respectively) and ferric reducing antioxidant potential (FRAP) (110.0 ± 0.02 and 85.0 ± 0.01 mg Fe 2+ /g extract). O. gratissimum also had higher reducing power than V. amygdalina at the concentrations studied. Standard ascorbic acid however had higher antioxidant activity values for the DPPH, FRAP and reducing power assays. Both plant extracts reasonably inhibit lipid peroxidation at 31.4 ± 0.15% for V. amygdalina and 42.8 ± 1.00% for O. gratissimum. The results further substantiate the medicinal value of these vegetables. Consumption of these vegetables is encouraged to help militate against deleterious effects of reactive species.

Chagas E. C. - One of the best experts on this subject based on the ideXlab platform.

Chaves F. C. M. - One of the best experts on this subject based on the ideXlab platform.

Sohounhloue Dominique - One of the best experts on this subject based on the ideXlab platform.

  • chemical composition and antifungal activity of essential oil of fresh leaves of Ocimum gratissimum from benin against six mycotoxigenic fungi isolated from traditional cheese wagashi
    2012
    Co-Authors: Sessou Philippe, Farougou Souaibou, Alitonou Guy, Djenontin Tindo Sebastien, Yehouenou Boniface, Azokpota Paulin, Youssao Issaka, Sohounhloue Dominique
    Abstract:

    Aromatic plants are traditionally used for seasoning and prolongation of shelf life of food. The majority of their properties are due to the essential oils produced by their secondary metabolism. Essentials oils could guarantee food safety in preserved against foods pathogenic and adulterated microorganisms. Technological application of essential oils, as natural sanitizing agents, requires the definition of optimal conditions. The aim of the present work was to evaluate some antifungal activity parameters as mycelial growth inhibition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of Ocimum gratissimum essential oil against Aspergillus (flavus and tamarii), Fusarium (poae and verticillioides) and Penicillium (citrinum and griseofulvum) species isolated from traditional cheese wagashi. The essential oil obtained by hydrodistillation of leaves of Ocimum gratissimum (Lamiaceae) collected in Abomey-Calavi (Atlantic, Southern Benin) was analyzed using capillary GC and GC/MS. The major compounds of the EO were thymol, γ-terpinene and p-cymene (28.1, 21.3 and 16.5% respectively). The evaluation of antifungal activity of this oil has shown a significant fungistatic activity against all species tested with a MIC ranged from 800 to 1000 mg/L due probably to the prominent concentration of thymol in this EO. The results have shown the possibility of exploiting Ocimum gratissimum essential oil in the fight against moulds species responsible for biodeterioration of stored wagashi .

  • in vitro antifungal activities of essential oils extracted from fresh leaves of cinnamomum zeylanicum and Ocimum gratissimum against foodborne pathogens for their use as traditional cheese wagashi conservatives
    2012
    Co-Authors: Sessou Philippe, Farougou Souaibou, Azokpota Paulin, Youssao Issaka, Sohounhloue Dominique
    Abstract:

    Alternative natural additives are needed in order to guarantee food safety in preservation against foodborne pathogens. Aromatic plants are traditionally employed for seasoning and prolongation of shelf life of food. The majority of their properties are due to the essential oils produced by their secondary metabolism. The objective of this study was to assess in vitro antifungal activity of essential oils extracted from fresh leaves of Cinnamomum zeylanicum and Ocimum gratissimum obtained by hydrodistillation with Clevenger apparatus against spoilage and pathogens moulds Aspergillus terreus, Aspergillus ustus, Aspergillus niger, Aspergillus aculeatus, Penicillium brevicompactum and Scopulariopsis brevicaulis both isolated from wagashi. The screening of their antifungal activity was carried out by determination of antifungal activity parameters as mycelial growth inhibition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). Results obtained from this study showed that Ocimum gratissimum essential oil was the most effective as antifungal agent among the essential oils tested due probably to its prominent concentration in phenolic compound thymol with MIC ranged from 600 to 800 mg/L. Scopulariopsis brevicaulis and Aspergillus terreus were the most sensible strains with minimum fungicidal concentration (MFC) varying from 600 to 1000 mg/L while Aspergillus aculeatus was the most resistant mould of all to essential oil of cinnamon. With the rise of this study, it is shown that Cinnamomum zeylanicum and especially Ocimum gratissimum essential oils could be regarded as a very promising preservative for wagashi in order to prevent the mycelia growth responsible of its deterioration.