ABSTRACT
The antimicrobial activity of aqueous and ethanolic extract of leaf and seed of piper guineense was determined on three bacteria (Staphylococcus aureus, Escherichia coli and Salmonella spp) and three fungi (Aspergillus niger, Aspergillus flavus, and Pencillium spp) using agar well diffusion method and minimum inhibitory concentration (MIC). The ethanolic extract was found to show more activity than the aqueous extract on the isolates. The diameter zone of inhibition for the ethanolic extract (leaf and seed) range between 8 and 21mm while that of aqueous extract ranged between 8 and 17mm. The MIC of the ethanolic extract ranged from 3.125 to 100mg/ml, while for aqueous extract, the MIC was from 3.125 to 25mg/ml. Escherichia coli was found to show the greatest sensitivity of all the isolates while Penicillium spp showed the least sensitivity of all the isolates. This observed difference showed that Piper guineense extracts contains antibacterial and antifungal compounds that may be useful for the discovery of new antibiotics. The phytochemical analysis carried out on the Piper guineense leaf and seed revealed the presence of alkaloids, tannis, saponins, glycosides and flavonoids. The presence of these phytochemicals supports the use of this plants as an antimicrobial agent.
TABLE
OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables vii
Abstract viii
CHAPTER ONE
1.0
INTRODUCTION
1.1 Aims and Objectives 3
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Morphology and Description of Piper
guineese 5
2.2 Nutritional value of P.
guineense 6
2.3 Non medicinal Uses of Piper Guineense 6
2.4 Ethnomedicinal Uses of Piper
Guineense 7
2.5 Antimicrobial Activity of Piper
Guineense 8
2.6 Major groups of Antimicrobial
Phytochemicals from Plants 10
2.7 Phytochemical of Piper
Gineense 13
2.8 Description of Test Organism 14
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Collection and Identification of Plant Material 19
3.2 Sterility 19
3.3 Test Organism 19
3.4 Identification of Bacteria 19
3.4.1 Gram reaction 19
3.4.2 Biochemical Test 20
3.5 Identification of isolated fungi 22
3.6 Sample Preparation 23
3.7 Extraction Procedures 23
3.8 Media Preparation 23
3.8.1 Preparation of Crude Plant Extracts 23
3.8.2 Determination of Antimicrobial Activity of Extracts 24
3.8.3 Determination of Minimum Inhibitory
Concentration (MIC) of Crude Extracts 24
3.8.4 Phytochemical Screening of the Plant
Extract (leaf and seed) 25
CHAPTER FOUR
4.0
RESULTS 27
CHAPTER FIVE
5.0 Discussion, Conclusion, and Recommendation 51
References 55
LIST OF TABLES
TITLE PAGE
Table 1: Biochemical Identification of the Test
Organisms 28
Table 2: Cultural
Morphology and Microscopic Characteristics Test Fungi 30
Table 3: Antimicrobial activity of the Piper guineense (Uziza) leaf ethanol extract against test organisms 32
Table 4: Antimicrobial activity of the Piper guneense (Uziza) leaf water
4 extract against test organisms 35
Table 5: Antimicrobial activity of the Piper guneense (Uziza) seed ethanol extract against test organisms 36
Table 6: Antimicrobial activity of the Piper guneense (Uziza) seed water extract against test organisms 39
Table 7: Zone of inhibition (mm) of standard antimicrobial agent (antibiotics) against the test
organism’s positive control (Streptomicin and Nystanin) 40
Table 8: Minimum inhibitory concentration of Piper guneense (Uziza) seed extract against test bacteria 42
Table 9: Minimum inhibitory concentration of Piper guneense (Uziza) leaf extract against test bacteria 44
Table 10: Minimum inhibitory concentration of Piper guneense (Uziza) seed extract against test fungi 46
Table 11: Minimum inhibitory concentration of Piper guneense (Uziza) leaf extract against test fungi 48
Table 12: Qualitative Phyto-Chemical Constituents of Piper guneense
(Uziza) Plant Extract 50
CHAPTER
ONE
1.0
INTRODUCTION
Food
borne illness caused by consumption of foods contaminated with pathogenic
bacteria or their toxins has been of great public health concern. In recent
times, consumers are even more concerned of the processed foods they eat not
only because of the high risk of contamination but also because of the added
synthetic preservatives which may be hazardous to health. Food additives such
as monosodium glutamate, aspartame, saccharin, sodium cyclamate, sulfites,
nitrates, nitrites and antibiotics have all been reported to cause clinical
conditions manifesting variously as headache, nausea, weakness, mental
retardation, seizures, cancer and anorexia (Rangan and Barceloux, 2009;
Wroblewska, 2009). The increasing demand for food with longer shelf life, food
with little or no chemical preservatives coupled with the concern about toxic
effects of some preservatives has resulted in increased pressure to find
alternatives for better healthcare.
Therefore, there is a considerable interest to stop the disease
outbreaks caused by pathogenic and/or spoilage food microorganisms among food
processors, food safety researchers and regulatory agencies (Marij et al., 2009).
An
antimicrobial is any substance of natural, semisynthetic or
synthetic origin that kills or inhibits the growth of microorganisms but causes
little or no damage to the host. Antimicrobial agents, are a
large variety of chemical compounds and physical agents that are used to
destroy microorganisms or to prevent their development (Lai et al., 2004). Antimicrobial agents of
plant origin have been documented and spices are among those perceived to have
great potentials for use as antimicrobial agents (Arora and Kaur, 1999; Okeke et al., 2001). Spices are defined by Corn (1999) as dried
seeds, fruits, roots, barks, leaves or vegetables used in nutritionally
insignificant quantities as food additives for the purpose of flavour, colour
or as preservative that kill harmful bacteria or suppress their growth.
Spices, which include plant materials of
medicinal importance, have been used for the treatment of human ailments way
back in the history of man. In Nigeria, some spices are used for the
preparation of special types of soup. These include soup for newly delivered
mothers to accelerate blood flow leading to the elimination of blood clots from
her womb and blood system. Some have been recommended for fast relief of
ailments such as cholera, diarrhoea, dysentery and wound sepsis (Inyang, 2003,
Olumsimbo et al., 2011).
It
is now recognized that spices and herbs may fulfil more than one function in
foods to which they are added. These include imparting flavour, prolonging the
storage life of foods by their bacterostatic or bacterocidal activity, in
addition to being nutrients. These appeal to consumers who tend to question the
safety of synthetic food additives (Eruteya and Odunfa, 2009). The medicinal
and preservative values of spices have been attributed to the presence of
bioactive antimicrobial compounds (Lai and Roy, 2004).
Piper guineense
(Igbo: Uziza) is a flowering vine in the family Piperaceae, cultivated for its
fruit which is usually dried and used as spice for seasoning. In the dried form
the fruit is often referred to as peppercorn or simply pepper. Pepper gets its
spicy heat mostly from the piperine compound which has been reported to exhibit
antimicrobial properties detectable both in the outer fruit and in the seed
(Oladosun et al., 2012).
The
fruits of the guinea pepper (Piper
guineense, Uziza in Igbo) is a common spices and condiments included in a
variety of indigenous Nigerian recipes particularly among the Igbos (Okeke et al., 2001). In a recent survey,
respondents in the region indicated that the spice act as a stimulants and
laxatives, used to smoothen the skin and cure fever, cough and stomach
disorders. They are also used as abortificients to treat amenoria and cleanse
the womb after childbirth (Okeke, 1998).
1.1
AIMS AND OBJECTIVES
The aim of this research is to determine
the antimicrobial effect of piper
guineense (uziza against some food contaminating organisms and to determine
the quantity of the spices needed to inhibit the growth of the organisms.
The Objectives are;
To
determine the antimicrobial activity of the spices against a variety of test
organisms
To
determine the minimal concentrations of the spices needed to inhibit the growth
of the organisms.
To
determine the phytochemical compounds present in the leave and seed of the piper guineense (uziza).
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment