ABSTRACT
The need for new compounds active against malaria parasites is made more urgent by the rapid spread of drug-resistance to available antimalarial drugs. The crude methanolic leaf extract of Crateva adansonii was investigated for its antimalarial activity against Plasmodium berghei (NK65) infected mice. A total of 15 mice were intraperitoneally infected with chloroquine sensitive P. berghei strain and divided into 5 equal groups, group 1 served as negative control (untreated), groups 2,3 and 4 were given 200, 400 and 600 mg/kg Crateva adansonii methanolic leaves extract respectively while group 5 served as positive control and was given 5 mg\kg chloroquine for five days. The phytochemical constituents of the plant extract were evaluated to elucidate the possibilities of their antimalarial effects. The extract produced a significant dose dependent decrease in the level of parasitaemia when compared to infected untreated group. Also, the extract at dose of 400 mg/kg and 600 mg/kg produced significant increase in body weight and PCV of the infected mice as compare to mice treated with 200 mg/kg of extract and infected untreated group. Phytochemical screening showed that the leaves extract contains alkaloids, anthraquinones, tannins, flavonoids, saponins cardiac glycosides and steroids. It is concluded that Crateva adansonii could serve as a possible source of antimalarial compounds.
ABSTRACT
The study were undertaken in order to determine the physico-chemical properties and sensory attribute of oils extracted from the seeds of Moringa oleifera. The oils were extracted from the seeds and analyzed for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory quality. The fresh oil was also characterized for its sensory attribute using three different foods. The seed oil had the following physical and chemical parameters. The color (yellow), moisture content (2.0%), specific gravity 1.0598 kg/dm3), refractive index (1.465±0.04), acid values (0.67 mg/KOH/g), iodine value (110g/100g), peroxide value (7.0 meq/kg), saponification value (178.10 mg/KOHg), melting point (36.7), Flash point (0c) (162) and rancidity (14.0). Organoleptic scoring show that yam fried with Moringa seed oil had more taste, color, aroma than yam fried with vegetable oil while chicken and egg fried with vegetable oil had higher taste, color, aroma and overall acceptance scoring than chicken and egg fried with Moringa seed oil. The study showed that Moringa seed oil can be used as nutritional oil, industrial raw material and nutraceuticals.