ANTIBACTERIAL ACTIVITY OF SHEA BUTTER AND COCONUT OIL ON SOME PATHOGENIC ORGANISMS

ABSTRACT

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

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                               iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v

Lists of Tables                                                                                                                        vii

Abstract                                                                                                                                   ix

CHAPTER ONE

1.0 Introduction                                                                                                                      1

1.1 Aim and Objectives                                                                                                          4

CHAPTER TWO

2.0 Literature Review                                                                                                             5

2.1 Shea butter Tree                                                                                                               5

2.2 Production of Shea butter                                                                                                 6

2.3 Composition of Shea butter                                                                                              7

2.4 Uses of Shea butter                                                                                                           8

2.5 Therapeutic Uses of Shea butter                                                                                       8

2.6 Coconut Tree                                                                                                                    9

2.7 Coconut Fruit                                                                                                                    10

2.8 Coconut Water                                                                                                                  10

2.9 Coconut Milk                                                                                                                    11

2.10 Extraction of Coconut Oil                                                                                              11

2.11 Composition of Coconut Oil                                                                                          12

2.12 Uses of Coconut Oil                                                                                                       13

2.13 Therapeutic Uses of Coconut Oil                                                                                   13

2.14 Overview of Test Organisms                                                                                          14

2.15 Antibacterial Agents                                                                                                       18

2.16 Antibacterial Susceptibility and Resistance                                                                   18

2.17 Antibacterial Synergy                                                                                                     20

CHAPTER THREE

3.0 Materials and Method                                                                                                       21

3.1 Collection of Samples                                                                                                      21

3.2 Preparation of Virgin Coconut Oil                                                                                   21

3.3 Sterilization                                                                                                                      21

3.4 Collection and Maintenance of Test Organisms                                                              21

3.5 Assay of Antibacterial activity of Shea butter and Virgin coconut oil                                    22       

3.6 Synergistic Antibacterial Assay                                                                                       22

3.7 Minimum Inhibitory Concentration                                                                                 23

3.8 Statistical Analysis                                                                                                           23

3.9 Physicochemical Analysis                                                                                                24

3.9.1 Determination of Saponification value                                                                          24

3.9.2 Determination of Iodine value                                                                                       25

3.9.3 Determination of Acid value                                                                                         25

3.9.4 Determination of Smoke, Flash and Fire point                                                             26

3.9.5 Determination of Moisture content                                                                               26       

3.9.6 Determination of Peroxide Value                                                                                  27

3.9.7 Determination of Refractive index                                                                                27

3.9.8 Determination of Melting point                                                                                     28       

3.9.9 Determination of Free fatty acid                                                                                   28

CHAPTER FOUR

4.0 Results                                                                                                                              29

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation                                                                34

5.1 Discussion                                                                                                                         34

5.2 Conclusion                                                                                                                        37

5.3 Recommendation                                                                                                             38

References                                                                                                                              39

LIST OF TABLES

TableTitlePage

4.1       Antibacterial activity of Shea butter against the test organisms            30

4.2       Antibacterial activity of Virgin coconut oil against the test organisms                    31

4.3       Synergistic antibacterial activity of Shea butter and Virgin coconut oil

against the test organisms                                                                                                   32

4.4      Physicochemical analysis of Shea butter and Virgin coconut oil                             33

CHAPTER ONE

1.0 INTRODUCTION

The development of antimicrobial agents has been undeniably one of the greatest accomplishments of modern medicine. The discovery of sulphonamide antibiotics in the 1930s and penicillin in the 1940s reacted in a drastic reduction of fatality rates associated with bacterial infection. This breakthrough in the treatment of microbial infections prompted a concerted effort in the search for novel antibiotics during the following three decades and this search has produced many antimicrobial drugs of natural origin (Ayankunle et al., 2012). The rapid emergence of resistant bacteria is occurring worldwide endangering the efficacy of antibiotics which transformed medicine and saved millions of lives. In recent years, the multiple drug resistance crisis encountered in both human and plant pathogens has been attributed to the indiscriminate use of available antimicrobial drugs commonly used in the treatment of infectious diseases as well as lack of new drug development by the pharmaceutical industry due to reduced economic incentives and challenging regulatory requirements (Ventola, 2015). The increase in immunocompromised hosts as a result of the spread of Human Immunodeficiency Virus infection, the increased use of immunosuppressive agents in organ transplantation, aggressive anticancer chemotherapy and improved lifesaving medical techniques necessitating indwelling catheters have also led to a substantial increase in the occurrence of serious infections which in turn causes longer hospital stays, higher medical costs and increased mortality (WHO, 2018). New resistance mechanisms are emerging and spreading globally, threatening the ability to treat common infectious diseases such as pneumonia, tuberculosis, salmonellosis, gonorrhea and food-borne diseases, as antibiotics become less effective. Without urgent action we are headed for a post-antibiotic era in which common infections and minor injuries can once again kill (WHO, 2018). Thus, coordinated efforts to implement new policies, renew research efforts and pursue steps to manage the crisis are greatly needed (Ventola, 2015).

The limited life span of antibiotics has rendered a necessity to search for new antimicrobial substances from various sources such as medicinal plants. Plants used in traditional medicine are one of the most promising areas in the search for new biologically active compounds. Medicinal plants are well-known natural sources for the treatment of various diseases since antiquity. Natural products; either as pure compounds or standardized plant extracts, provide unlimited opportunities for new drug leads because of the unmatched availability of chemical diversity (Muruganantham, 2012). The practice of complementary alternative medicine is now on the increase in developing countries in response to World Health Organization directives culminating in several preclinical and clinical studies that have provided the scientific basis for the efficacy of many plants used in folk medicine to treat infections (Fife, 2013). In developing countries like Nigeria, poor people such as farmers, rural dwellers and native communities use traditional medicine for the treatment of common illnesses (John et al., 2017).

Shea butter is a slightly yellowish or ivory coloured natural fat from the  nut of Butyrospermum parkii also called Vitellaria paradoxa (Thomas et al., 2015). Shea butter is a triglyceride (fat) derived mainly from stearic and oleic acid. Though a fat, it is not extracted in fluid state like other oils but is processed in the form of a white, odourless and nearly tasteless creamy paste or similar to firm butter. Vitellaria paradoxa is known as Shea butter tree in English, Kandanya in Hausa, Okwuma in Igbo and Ori in Yoruba (Ayankunle et al., 2012). V. paradoxa has been studied as a potent medicinal plant against bacterial infections and fungal infections (Ajijolakewu and Awarun, 2015). Shea butter is widely utilized for domestic purposes such as in cooking, as a skin moisturizer and commercially as an ingredient in cosmetic, pharmaceutical and edible products (Ademola et al., 2012). Its antioxidant properties have led to its use in the protection of skin from sun burn, eczema, and as a skin rejuvenator. It is used to threat inflammation, rashes, dermatitis, ulcer and rheumatism, the paste is taken orally to cure stomach ache in humans and applied to treat chronic sores (Ajijolakewu and Awarun, 2015). Analysis of shea butter revealed the presence of phenolic compounds such as gallic acid, catechin, epicatechin, epicatechin gallate, gallocatechin, epigallocatechin, epigallocatechin gallate as well as quercetin and transcinnamic acid (Muruganantham, 2012).

For thousands of years, tropical countries have used coconut from the tree Cocos nucifera, family Arecaceae, as an integral part of their diet and livelihood. Virgin coconut oil (VCO) is the oil resulting from the fresh and mature kernel of coconut through mechanical and natural means, either with the use of heat or not provided that it does not lead to alteration or transformation of the oil (Mansor et al., 2012). This oil has attained superstardom in the health and food world in the recent years, celebrities adopting its use, nutritionists advocating and patients acclaiming its many virtues. Despite the growing popularity some are skeptical for its many health benefits sound too good to be true. About half of the saturated fat content of coconut oil is Lauric acid, a rare medium chain fatty acid (MCFA) found in human milk that supports healthy metabolism and is now being studied for its antibacterial, antifungal and antiviral health-protecting properties (Elmore et al., 2014). The main bioactive constituents of coconut oil are tocopherol, fatty alcohol, triterphene alcohol and sterols, all having antioxidant properties that benefits the skin by restoring its radiance as it exfoliates the outer layer of skin to strengthen the underlying connective tissues. Coconut oil has antimicrobial properties against Yeast infections caused by Candida albicans (John et al., 2017) and Trichophyton, a fungus that causes Tinea fungal infections like ringworm, athlete foot and jock itch. It also has antibacterial properties and is effective against variety of viruses that are lipid coated like Influenza virus, Leukemia virus, Visna virus, Epstein-barr virus, Hepatitis C virus and Pneumonia virus. The medium chain fatty acids (MCFAs) in coconut oil such as lauric acid, caprylic acid and capric acid primarily destroy these organisms by disrupting their cell membranes, interfering virus assembly and maturation. Of the saturated fatty acids, lauric acid has greater antiviral activity than either caprylic acid, capric acid or myristic acid (Debmandal and Mandal, 2011).

In line with the need to search for more effective and safe antibacterial drugs and to justify the immense traditional use of shea butter and coconut oil in the treatment of infectious diseases, this research work investigates the antibacterial activity of these oils on Staphylococcus aureus, Escherichia coli, Streptococcus mutans and Pseudomonas aeruginosa.

1.1 Aim and Objectives

The aim of this research work is to investigate the efficacy of Virgin coconut oil and Shea butter as antibacterial agents against the studied pathogenic organisms. The specific objectives are:

a.     To determine the antibacterial activity of shea butter and coconut oil separately.

b.     To determine the synergistic effect of shea butter and coconut oil in comparison to the antibacterial activity of the oils separately.

c.     To make a comparison between the antibacterial activity of shea butter and coconut oil (separately and synergistically), and that of commonly used antibiotics.

d.     To determine the Minimum inhibitory concentration of both oils.

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