ANTIMICROBIAL ACTIVITY OF DIFFERENT UZIZA EXTRACTS (PIPER GUINEENSE) AGAINST FOOD SPOILAGE MICROORGANISMS

ABSTRACT

The study evaluated the antimicrobial activity of Uziza leaf extract (Piper guineense) against food spoilage microorganisms. The plant materials of the Uziza leaf (Piper guineeense) were purchased locally from market in Ndoru, Ikwuano LGA of Abia State. The plant samples were identified by Dr. A.N. Osuagwu, department of Plant Health Management at Michael Okpara University of Agriculture, Umudike. The antibacterial activity of Uziza (Piper guineense) leaf extracts on some pathogens was investigated with different solvents (Ethanol and aqueous) against test organisms (Staphylococcus aureus, Esherichia coli and Proteus sp) using agar well diffusion method. The different extracts were prepared at different concentration (200mg/ml, 100 mg/ml, 50mg/ml, 25 mg/ml, 12.5 mg/ml and 6.25mg/ml). Amongst the different Uziza (Piper guineense) leaf extracts studied, the ethanolic extracts have more significant inhibitory effect than the aqueous extracts. The diameter zone of inhibition (mm) produced by ethanolic and aqueous leaf extract of the Uziza (Piper guineense) indicated that the aqueous extracts of Uziza (Piper guineense) showed minimal antibacterial activity against the isolates at 200 mg/ml, 100 mg/ml and 50 mg/ml concentrations as against the ethanolic extracts which showed antibacterial activity against the isolates at 200 mg/ml, 100 mg/ml, 50 mg/ml, 25 mg/ml and 12.5 mg/ml. The results also show that as the concentrations of the extract increases there is a corresponding increase in the zones of inhibition and comparing the activity, ethanolic extract of Uziza (Piper guineense) leaf exhibited higher antimicrobial activity against the test bacteria than aqueous extract. This difference may be due to the inhibitory ability of the ethanol even without extract, whereas the ability of the aqueous extract to exhibit this inhibition may be primarily due to its penetrative ability. From this study, it was observed that ethanol extracts exhibited better MIC on the test organisms. The antimicrobial effect of P. guineense contracts is attributable to the phytochemical constituents present in it. The P. guineense leaves are rich in phytonutrients such as flavonoids, tannins, saponins, glycosides and alkaloids. It can be concluded from this study that the leaf extracts of P guineense showed antimicrobial activity against the tested isolates. Therefore, the plant can be used in phytomedicine. It is recommended that further studies on more effective methods and other solvents for extracting only the necessary constituents as well as other processing and purification measures would be necessary.

TABLE OF CONTENTS

Title Page                                                                                                                                 i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  viii

CHAPTER ONE

1.0       Introduction                                                                                                                1

•                Aims and Objectives                                                                                                  3

CHAPTER TWO

2.0       Literature Review                                                                                                       4

2.1       General Characteristics of Piper guineense                                                               6

2.2       Ethnomedicinal Uses of Piper guineense                                                                   6

2.3       Morphology and Description                                                                                     7

2.4       Origin, Habitat and Distribution of P. guineense                                                       8

2.5       Phytochemistry                                                                                                           8

2.6       Nutritional Value                                                                                                        9

2.7       Medicinal and Pharmacological Properties of P. guineense                                      10

2.7.1    Non-medicinal uses of P. guineense                                                                          10

2.7.2    Ethnomedicinal uses of P. guineense                                                                         10

2.8       Biological Activities of P. guineense                                                                         11

2.8.1    Antimicrobial Activity                                                                                               11

2.8.2    Antibacterial Effect                                                                                                    12

2.8.3    Antioxidant Effect                                                                                                      12

2.8.4    Antifungal Activity                                                                                                    13

CHAPTER THREE

3.0       Materials and Method                                                                                                 14

3.1       Collection and Identification of Plant Material                                                          14

3.2       Sterilization Methods                                                                                                 14

3.3       Processing of the Plant                                                                                               14

3.4       Isolation and Identification of Microorganisms                                                         14

3.5       Test Microorganism                                                                                                   15

3.6       Confirmation of Test Isolate                                                                                      15

3.6.1    Morphological appearance                                                                                         15

3.6.2    Gram Staining                                                                                                            15

3.6.3    Motility Test                                                                                                               16

3.6.4    Biochemical Tests                                                                                                      16

3.8       Preparation of Concentration of Plant Extract                                                           19

3.9       Antimicrobial Susceptibility Testing                                                                         19

3.9.1    Agar-Well Diffusion Method                                                                                     19

3.10     Determination of Minimum Inhibitory Concentration (MIC)                                     20

3.11     Phytochemical Screening of Extract                                                                          20

3.11.1  Test for Glycosides                                                                                                     21

3.11.2  Test for Steroids                                                                                                         21

3.11.3  Test for Tannins                                                                                                          21

3.11.4  Test for Alkaloids                                                                                                       21

3.11.5  Test for Flavonoids                                                                                                     21

3.11.6  Test for Saponins                                                                                                        22

CHAPTER FOUR

4.0       Result                                                                                                                          23

4.1       Morphological and Biochemical Identification, Gram Reaction and Sugar       

Utilization Profile of the Test Organisms                                                                   23

4. 2      Antimicrobial Activity of the Ethanol Extracts of Uziza leaves On the Test

Organisms                                                                                                                   23

4.3       Antimicrobial Activity of the Aqueous Extracts of Uziza Leaves on the Test

Organisms                                                                                                                   23

4.4       The antimicrobial activities of the control drug (Streptomycin)                                    24

4.5       The Minimum Inhibitory Concentrations (MIC) of the Aqueous and Ethanol

Extract and Control Drug on the Organisms                                                              24

4.6       Phytochemical Qualitative Screening of the Extract                                                 24

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendation                                                          31

5.1       Discussion                                                                                                                   31

5.2       Conclusion                                                                                                                  33

5.3       Recommendation                                                                                                       33

            References                                                                                                                  35

LIST OF TABLES

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 (Olumsimbo et al., 2011). 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 (Eruteya and Odunfa, 2009). 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 (Marija et al., 2009). Antimicrobial agents of plant origin have been documented and spices are among those perceived to have great potentials for use as antimicrobial agents (Eruteya and Odunfa, 2009).

Spices are defined 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, diarrhea, dysentery and wound sepsis (Olumsimbo et al., 2011). It is now recognized that spices and herbs may fulfill 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 (Eruteya and Odunfa, 2009).

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) and seeds of the African pepper (Xylopia aethiopica, Uda in Igbo) are common spices and condiments included in a variety of indigenous Nigerian recipes particular-ly among the Igbos of southern Nigeria. In a recent survey, respondents in the region indicated that the two spices act as 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 (Eruteya and Odunfa, 2009).

Studies in the past decades confirm that the growth of both Gram-negative and Grampositive food borne bacteria, yeasts and mold can be inhibited by spices (Eruteya and Odunfa, 2009). Monodora myristica, Piper guineense and Xylopia aethiopica were screened for fungitoxic activity of their essential oils against mycelial growth of 3 food contaminants, Aspergillus fumigatus, Aspergillus nidulans and Mucor hiemalis. The essential oils from all the spices were fungi-toxic to varying degrees (Eruteya and Odunfa, 2009).

•                AIMS AND OBJECTIVES

The aim of this research is to determine the antimicrobial activity of different Uziza extracts (Piper guineense) against food spoilage organisms.

The objectives are;

•       To isolate and characterize microorganisms associated with spoilage of egusi- soups.

•       To determine the antimicrobial activity of the different Uziza extracts (Piper guineense) against a variety of test organisms including those isolated from spoilt egusi soup.

•       To determine the minimal concentrations of the spices needed to inhibit the growth of the organisms.

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.