ANTIMICROBIAL, ANTIOXIDANT AND PHYTOCHEMICAL CHARACTERISTICS OF COCONUT OIL

ABSTRACT

Due to the abundance of Cocos nucifera (coconut) in eastern part of Nigeria and considering its high consumption, this work was carried to determine the potential application of the oil by investigation of the phytochemical as well as the antioxidant compositions and antimicrobial properties of its extracted oil content. The oil was extracted using Soxhlet Apparatus. The phytochemical screening, antioxidant composition and determination of the antimicrobial properties were carried out. The standard method cocos nucifera oil has a low content of 21.6%. the phytochemical analysis of the oil revealed the presence of saponin 0.03mg/g, Alkaloids 0.11mg/g, Flavonoids 0.23 mg/g and absence of tannin and phenols. The antioxidant composition of it was not detected, the antimicrobial activity of coconut oil was tested on some test organisms which include Staphylococcus aureus, Escherichia coli and Candida albicans. The coconut oil yielded zones of inhibitions when checked against the organisms. Inhibition were observed on C. albicans with inhibition zone of 21.mm at 400µg concentration. E.coli and S. aureus were sensitive to Gentamicin antibiotic (control) While C. albicans was also sensitive to Griseofuloin (control) . The minimum inhibition  concentration of Cocos nucifera oil on E.coli was 2.0µg /ml, S. aureus 1.8µg/ml and on C. albicans 0.9 µg/ml. These results showed that the Cocos nucifera extracted oil contains an appreciable amount of phytochemicals. Therefore, justification of the use of the coconut oil for food, medicinal and cosmetic was expatiated.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgments                                                                                                                  iv

Table of contents                                                                                                                    v

List of Tables                                                                                                                          vii

List of Figures                                                                                                                         viii

Abstract                                                                                                                                  ix

CHAPTER ONE

INTRODUCTION

1.1           Introduction                                                                                                                1

1.2           Aims and Objectives                                                                                                  2

CHAPTER TWO

2.0       Literature Review                                                                                                       3

2.1       Cocos Nucifera (Coconut)                                                                                          3

2.1.1    Botanical Description                                                                                                 3

2.1.2    Historical Cultivation                                                                                                 4

2.1.3    Nutritional Values                                                                                                      4

2.1.4    Medicinal Values                                                                                                        5

2.2       Coconut Production in Nigeria                                                                                   7

2.3       The Importance of Coconut in Nigeria                                                                       7

2.3.1    Plant                                                                                                                            7

2.3.2    The Seed                                                                                                                     8

2.4       Coconut Oil (Cocos nucifera oil)                                                                               9

2.5       Importance of Coconut as Oil Seed                                                                            10

2.6       Common Methods of Production of Coconut Oil                                                      10

2.6.1    Milling by Traditional Methods                                                                                 10

2.6.2    Copra Processing by Continuous Pressing                                                                 11

2.6.3    Wet Coconut Processing                                                                                             11

2.7       Activities of Coconut Oil                                                                                           14

2.7.1    Wound Healing Effect                                                                                                14

2.7.2    Effect on Blood Sugar Control                                                                                   14

2.7.3    Effect on Weight Loss                                                                                                14

2.7.4    Immunomodulatory Effect                                                                                         14

2.7.5    Edible Applications of Coconut Oil                                                                           15

2.7.6    Non-Edible Applications of Coconut Oil                                                                   15

2.8       Antimicrobial                                                                                                             15

2.9       Phytochemical                                                                                                            18

2.10     Antioxidants                                                                                                               20

CHAPTER THREE

3.0       Materials and Methods                                                                                               22

3.1.1    Materials                                                                                                                     22

3.1.2    Methods                                                                                                                      22

3.2       Sample preparation                                                                                                     22

3.2.1    Media preparation                                                                                                      22

3.2.3    Test for sterility                                                                                                          23

3.3       Oil extraction and determination of yield                                                                   23

3.4       Phytochemical analysis                                                                                              23

3.4.1    Test for tannins                                                                                                           24

3.4.2    Test for saponins                                                                                                         24

3.4.3    Test for Flavonoids                                                                                                     24

3.4.4    Test for Alkaloids                                                                                                       25

3.5       Quantitative phytochemical                                                                                       25

3.5.1    Determination of tannins                                                                                            25

3.5.2    Determination of Alkaloids                                                                                        27

3.5.3    Determination of Flavonoids                                                                                      27

3.5.4    Determination of saponin                                                                                           28

3.6       Confirmation of microbial identity                                                                             29

3.6.1    Examination of Colony features                                                                                 30

3.6.2    Microscopic features                                                                                                  30

3.6.3    Biochemical tests                                                                                                        30

3.6.3.1 Catalase test                                                                                                                30

3.6.3.2 Oxidase test                                                                                                                31

3.6.3.3 Methyl red test                                                                                                            31

3.6.3.4 Voges Prokauer test                                                                                                    31

3.6.4    Sugar utilization test                                                                                                   32

3.6.5    Confirmation of identification                                                                                   32

3.6.6    Antioxidant test                                                                                                          33

3.7       Antimicrobial activity test                                                                                          33

3.8       Determination of minimum inhibitory concentration                                                34

CHAPTER FOUR

4.1       Result                                                                                                                          35

CHAPTER FIVE

5.1       Discussion                                                                                                                   41

5.2       Conclusion                                                                                                                  42

            References                 

            Appendices    

LIST OF TABLES

LIST OF FIGURES

CHAPTER ONE

INTRODUCTION

For thousands of years tropical countries have used coconut from the tree cocos nucifera, Family Aracaceae (palm family) as an integral part of their diet and livelihood known as “kappa vriksha”, in Sanskrit, this interprets all the necessities of life. The coconut is known as “pokok seribu guna” in Malaysia translating as a tree of thousand uses. In Philippines, it is commonly known as the “tree of life”. All parts of the coconut palm are useful, with significant economic value (Bruce, 2004). Coconut oil or copra oil is an edible al extracted from the kernel of mature coconuts of the coconut palm (Gervajio, 2005). In recent years this oil has attained superstardom in the health food world. Celebrities are adopting its use, nutritionists advocating it, and patients acclaiming its many virtues. Yet, despite the growing popularity, some people are skeptical. Its many health benefits sounds too good to be true.

Healthcare professionals and physicians have exhibited reluctance to use coconut oil as a health food. Saturates fats have been condemned for so many years, that they find it hard to change their opinions ever when faced with evidence to the contrary. The newest high value product, which is becoming a by word in coconut producing countries is virgin coconut oil (VCO). There is no industry standard definition for “Virgin coconut oil” as there is in the olive industry for “virgin” and extra virgin olive oil. Natural or mechanical means are used to obtain the oil. Heat may or may not be used for extraction. The oil is not subject to refining bleaching or de-odorizing so that the nature of the oil remains unaltered, and further processing is not required for human consumption. Virgin coconut oil, purest form of coconut oil is essentially colourless and free from rancidity. Unlike natural coconut oil, it is endowed with the natural antioxidant, Vitamin E which prevents the peroxidation reaction.

Coconut oil has phytochemicals such as terpenoids, alkaloids. Oil is known to be the major constituent that is necessary for the medicinal uses of coconut, though the phytochemicals, Alkaloids, steroids and terpenoids are known to have antioxidant properties.

Coconut oil is about 50 percent lauric acid, a rare medium chain fatty acid found in mothers milk that supports healthy metabolism and is now being studied for its antifungal, antiviral and anti-bacterial, health – protecting properties. Coconut oil has antioxidant properties which benefits the skin by restoring its radiance as it exfoliates the outer layer of the skin cells and penetrates to the deep layer of the skin to strengthen the underlying connective tissues. Coconut oil has antimicrobial properties against yeast infections such as candida (Ogbolu et al, 2007) and antimicrobial properties against trichophyton which is a fungus that causes tinea fungal infection like ringworm, athletes’ foot and jock Hch. It also has antimicrobial properties against some bacterial infections.

1.2       AIMS and OBJECTIVES

The broad aim of this research work is to determine the phytochemical compositions, antioxidant properties and antimicrobial characteristics of extracts of Cocos nucifera oil while the specific objectives are;

1.     To qualitatively determine the phytochemicals present in Cocos nucifera oil.

2.     To determine the free radical antioxidant capabilities of Cocos nucifera oil.

3.     To evaluate the antimicrobial activities of extracts Cocos nucifera.

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