ABSTRACT

The ethanoic and aqueous extract of seeds of Alligator pepper, Avocado pear, Bitter kola and Paw-paw were subjected to phytochemical screening and antimicrobial activity study. The study indicates that the extract of the seeds of Bitter kola (ethanoic) was active against all the test organisms at 100mg/ml zone of inhibition ranging from 8.33mm in Staphylococcus aureus and Pseudomonas aureginosa to 11mm in Salmonella typhi. The ethanoic extract of Paw-paw inhibited Pseudomonas aureginosa the most at 100mg/ml at the diameter of 10.33mm. The aqueous extract of Avocado pear seed best inhibits Pseudomonas aureginosa at 150mg/ml at 8.33mm, Alligator pepper aqueous extract inhibits two test organisms at 150mg/ml ranging from 9mm to 9.67mm in Staphylococcus aureus and Bacillus substilis respectively. The result reveals the presence of compounds in the seed extract and were found to be a rich source of phytochemical. The studies on Bitter kola, Paw-paw, Avocado pear and Alligator pepper extract exhibited their antimicrobial potential which could be exploited for pharmaceutical purposes and therapeutic potentials. The minimum inhibitory concentration (MIC) of extracts were determined for the various organism.  Staphylococcus aureus has a remarkable inhibition with the aqueous extract of Carica papaya at the diameter 8.33±1.53 as with ethanoic extract of Aframomum melegueta that inhibits staphylococcus aureus at 17.667±1.53, Salmonella typhi was best inhibited with the aqueous extract of Persea Americana at the diameter of 8.663±1.53 against Garcinia kola that inhibits Salmonella typhi at the diameter of 20.333±1.15.Bacillus substilis was inhibited at a good diameter of11.667±1.15 with aqueous extract of Carica papaya against ethanoic extract of Garcinia kola at the diameter of 21.000± 2.00 and Pseudomonas aeroginosa was inhibited with the aqueous extract of Aframomum melegueta against a high diameter of 19.667± 1.15. The standard antibiotic used showed the highest diameter of inhibition constituent against the four test seed sample.

TABLE OF CONTENT

TITLE PAGE      ........................................................................................................................I

CERTIFICATION    ..................................................................................................................II

DEDICATION       ....................................................................................................................III

ACKNOWLEDGEMENT ........................................................................................................IV

TABLE OF CONTENT ............................................................................................................V

LIST OF TABLES ....................................................................................................................VII

ABSTRACT ..............................................................................................................................VIII

CHAPTER ONE

INTRODUCTION ...................................................................................................................1

1.1 BOTANY OF AFRAMOMUM MELEGUETA ........................................................................3

1.2 BOTANY OF GARCINIA KOLA .............................................................................................4

1.3 BOTANY OF AMERICANA PERSEA.......................................................................................5

1.4 BOTANY OF CARICA PAPAYA ..............................................................................................6

1.5 OBJECTIVES OF THE RESEARCH .......................................................................................7

CHAPTER TWO

2.0 LITERATURE REVIEW ..........................................................................................................8

CHAPTER THREE

3.0 MATERIAL AND METHOD .................................................................................................10

3.1 COLLECTION AND IDENTIFICATION OF SAMPLE ......................................................10

3.1.1. SAMPLE PREPARATION .................................................................................................10

3.1.2. PHYTOCHEMICAL SCREENING ...................................................................................10

3.2.0. QUALITATIVE ANALYSIS OF PHYTOCHEMICAL ....................................................10

3.2.1 TEST FOR TANNIN ...........................................................................................................10

3.2.2. TEST FOR SAPONIN ........................................................................................................11

3.2.3. TEST FOR FLAVOINOID..................................................................................................11

3.2.4. TEST FOR ALKALOID .....................................................................................................11

3.2.5. TEST FOR PHENOL ..........................................................................................................12

3.3.0. QUANTITATIVE DETERMINATION OF PHYTOCHEMICALS ..................................12

3.3.1. DETERMINATION OF ALKALOIDS ..............................................................................12

3.3.2. DETERMINATION OF FLAVONOID .............................................................................13

3.3.3. DETERMINATION OF PHYTATE ...................................................................................13

3.3.4. DETERMINATION OF TANNIN .....................................................................................14

3.3.5. DETERMINATION OF SAPONIN ...................................................................................15

3.3.6. DETERMINATION OF PHENOL .....................................................................................16

3.3.7. DETERMINATION OF CYANOGENIC GLYCOSIDE ...................................................17

3.3.8. DETERMINATION OF OXALATE ..................................................................................17

3.3.8.1. DIGESTION......................................................................................................................18

3.3.8.2. OXALATE PRECIPITATION ........................................................................................18

3.3.8.3. PERMANGANATE TITRATION ...................................................................................18

3.3.9. ANTIMICROBIAL ACTIVITY .........................................................................................19

3.4.0. STATISTICAL ANALYSIS ...............................................................................................19

CHAPTER FOUR

4.0. RESULT .................................................................................................................................20

4.1. PHYTOCHEMICAL COMPOSITION .................................................................................20

4.2. ANTIMICROBIAL ACTIVITY ............................................................................................21

4.3. ZONE OF INHIBITION ........................................................................................................23

CHAPTER FIVE

5.0. DISCUSSION ........................................................................................................................25

5.1. CONCLUSION ......................................................................................................................27

5.2. RECOMMENDATION ..........................................................................................................27

        REFERENCES ......................................................................................................................28

        APPENDIX ...........................................................................................................................33