Chemical characterization, antioxidant and antimicrobial activity of piper guineense organic extracts/
Deric, Elangwe Mofa
Chemical characterization, antioxidant and antimicrobial activity of piper guineense organic extracts/ Elangwe Mofa Deric; Supervisor: Hatice Erkurt - Nicosia: Cyprus International University, 2020. - IX, 94 p.; color figure, color picture, table, 30.5 cm CD
Includes CD
ABSTRACT
Microbial food spoilage is a major challenge encountered by food processing industries. A variety of food types present as potential means for the proliferation of a diverse range of microbial life. Leafing through the pages of time, plants and their derivatives have been thoroughly perused by their thousands for possible applications in medicine. Of unique concern in this thesis is the chemical characterization, antioxidant and antimicrobial activity of Piper guineense organic extracts. Three extraction solvents were used for obtaining the organic extracts; ethanol, methanol and water. The results of this investigation demonstrated a % inhibition of DPPH free radical of 82.6%, 80.2 and 68.6% respectively at a concentration of 50μg/ml. for each solvent, the total phenolic content was found to be 1.518mgGAE/g, 1.643mgGAE/g and 1.248mgGAE/g respectively. For antimicrobial studies, five representative pathogenic bacteria were utilized: E coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Salmonella typhimurium. MIC, MBC and disc diffusion studies were conducted for each bacterium per methanolic, ethanolic and water extract. Gram negative bacteria were found to be generally least susceptible than their Gram positive counterparts with the least susceptible being E coli with mean MIC and MBC values of 100μg/ml and 200μg/ml respectively for each extract and most susceptible being Staphylococcus aureus with MIC of as low as 12.5μg/ml and MBC of 25μg/ml with methanolic extract. A similar pattern of susceptibility/resistance was also observed with disc diffusion studies with E coli presenting narrowest diameters on methanolic, ethanolic and water extracts at a concentration of 200 μg.ml of 13.9, 10.8 and 10.0 respectively. Chemical characterization was conducted by GCMS assay of the ethanolic and methanolic extracts. In both cases, the most identified components were hydrocarbons, followed by alcohols and lastly acids.
Keywords: Piper guineense, methanol, ethanol, water, GCMS, antimicrobial
Includes references (63-81 p.)
Piper guineense
Piper guineense
Methanol -- Ethanol
Metanol -- Etanol
Water -- Antimicrobial
Su - Antimikrobiyal
Chemical characterization, antioxidant and antimicrobial activity of piper guineense organic extracts/ Elangwe Mofa Deric; Supervisor: Hatice Erkurt - Nicosia: Cyprus International University, 2020. - IX, 94 p.; color figure, color picture, table, 30.5 cm CD
Includes CD
ABSTRACT
Microbial food spoilage is a major challenge encountered by food processing industries. A variety of food types present as potential means for the proliferation of a diverse range of microbial life. Leafing through the pages of time, plants and their derivatives have been thoroughly perused by their thousands for possible applications in medicine. Of unique concern in this thesis is the chemical characterization, antioxidant and antimicrobial activity of Piper guineense organic extracts. Three extraction solvents were used for obtaining the organic extracts; ethanol, methanol and water. The results of this investigation demonstrated a % inhibition of DPPH free radical of 82.6%, 80.2 and 68.6% respectively at a concentration of 50μg/ml. for each solvent, the total phenolic content was found to be 1.518mgGAE/g, 1.643mgGAE/g and 1.248mgGAE/g respectively. For antimicrobial studies, five representative pathogenic bacteria were utilized: E coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Salmonella typhimurium. MIC, MBC and disc diffusion studies were conducted for each bacterium per methanolic, ethanolic and water extract. Gram negative bacteria were found to be generally least susceptible than their Gram positive counterparts with the least susceptible being E coli with mean MIC and MBC values of 100μg/ml and 200μg/ml respectively for each extract and most susceptible being Staphylococcus aureus with MIC of as low as 12.5μg/ml and MBC of 25μg/ml with methanolic extract. A similar pattern of susceptibility/resistance was also observed with disc diffusion studies with E coli presenting narrowest diameters on methanolic, ethanolic and water extracts at a concentration of 200 μg.ml of 13.9, 10.8 and 10.0 respectively. Chemical characterization was conducted by GCMS assay of the ethanolic and methanolic extracts. In both cases, the most identified components were hydrocarbons, followed by alcohols and lastly acids.
Keywords: Piper guineense, methanol, ethanol, water, GCMS, antimicrobial
Includes references (63-81 p.)
Piper guineense
Piper guineense
Methanol -- Ethanol
Metanol -- Etanol
Water -- Antimicrobial
Su - Antimikrobiyal