Research Article
Volume 16 Issue 5 - 2021
Ocimum gratissimum (OG) Leaf Extract to Offer Antimicrobial and Antioxidant Properties in Food
Akwetey WY1*, Adzitey F2 and Teye GA2
1Department of Animal Science, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
2Department of Animal Science, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Nyankpala, University for Development Studies, Tamale, Ghana
*Corresponding Author: Akwetey WY, Department of Animal Science, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Received: February 18, 2021; Published: April 30, 2021




Abstract

Aqueous leaf extract of Ocimum gratissimum (OG) was screened for phytochemical, antimicrobial and antioxidant properties. Saponins and flavonoids were “very strongly present”; terpenoids, tannins, phenol, steroids were “strongly present” Terpenoids, Tannins, Phenol, Steroids were “strongly present” while Alkaloids, Glycosides and Quinines were absent. Microbial activity of OG leaf extracts reduced with reducing concentrations from 200 mg/ml to 50 mg/ml for all organisms tested and significant antimicrobial activities were observed against all the organisms at 100 mg/ml. The organisms susceptible at 50 mg/ml extract were S. typhi and C. pefringens at a zone of 13.50 mm. Most of the organisms studied did not show any visible growth at 3.125 mg/ml OG, except P. aeruginosa. More so, E. coli, C. pefringens and L. monocytogenes had a common minimum inhibition concentration of 1.5625 mg/ml. OG extract exhibited significantly (p < 0.05) higher scavenging activity compared to standard ascorbic acid at 5.0 µg/ml DPPH. The results of this study suggest that aqueous OG extract has potential effects on the microorganisms studied. Aqueous OG extracts could therefore offer some benefits in microbial decontamination activities as well as preventing autoxidation reactions in foods. It is thus recommended to explore the potential use benefits of OG leaf extract in non-nitrite cured meat formulations.

Keywords: Ocimum gratissimum; Aqueous Leaf Extract; Phytochemical; Microbial Decontamination; Autoxidation

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Citation: Akwetey WY., et al. “Ocimum gratissimum (OG) Leaf Extract to Offer Antimicrobial and Antioxidant Properties in Food”. EC Nutrition 16.5 (2021): 41-48.

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