ABSTRACT
Objective: The aim of this study was to investigate the antibacterial activity of both the juice extract and an isolate of Aloe vera leaves of gel from Ghana on clinical isolate bacteria found to prolong wound infections. Methods: Using sharp knife, the rind (outer cover) of the leaf and the layer immediately below the rind were removed to obtain the internal gel matrix portion (fillet). The isolate was precipitated from propylene glycol of the Aloe juice extract and was used to inhibit Escherichia coli and Staphylococcus aureus. Agar diffusion bioassay was used for inhibitory test of both the whole aloe juice and the isolate against E. coli and S. aureus. Results: Our findings exhibited that there was no significant difference in activity of both the isolate and the whole juice on E. coli at all concentrations used. S. aureus was resistant to both the isolate and the whole juice at all concentrations used, compared with the positive control, chloramphenicol which showed an intermediary zone of inhibition of 13.5 mm at a concentration of 10 g/L. A one-way analysis of variance (ANOVA) at (P ≤0.05) of the diameter zone of inhibition values compared with the activity of Chloramphenicol (positive control) indicated significant inhibitory activity by both the isolate and the whole juice extract against E. coli thus suggesting their efficacy in treating E. coli infections within the concentration used in this inhibitory studies. Conclusion: Both the A. vera juice extract and the isolate showed high activity against E. coli. These seem to justify the widespread use of the plant in the treatment of gastrointestinal diseases and its application in many pharmaceutical products.
ABSTRACT
Aims: Baobab (Adansonia digitata) fruit pulp and the seed oil contain appreciable amount of vitamins and nutrients which help fight off diseases and afford commendable source of nourishment. It is essential to screen for the stability of the high vitamin C contents and validate the mechanism of its kinetic degradation in the fruit pulp with and without the oil extracted from seeds, during heat treatment. Experiments were planned according to standard methods and practices. Methodology: Ascorbic acid degradation in both raw baobab fruit pulp and the pulp formulated with baobab seed oil were investigated at varying temperatures (25–80ºC) and at different time intervals. Kinetic data analysis was then conducted by utilizing the absorbance data collected and the validated calibration curve of standard method using DCPIP to determine the ascorbic acid contents. Results: The results showed that reaction kinetics through heat treatments of the fruit pulp were well characterized by zero-order reactions. The activation energy (Ea) for the ascorbic acid degradation in the raw fruit pulp and the pulp treated with the seed oil were 0.000274 and 0.001903 Kcal/mol respectively. The shelf life of ascorbic acid in the formulated fruit pulp at 25ºC was approximately seven times that of the raw fruit pulp. Conclusion: The results indicate that the baobab seed oil exhibits both antioxidant enrichment and preservative properties.