Physico-Chemical Properties, Chemical Composition and Antimicrobial Activity of Adonidia merrillii Kernel Seed Oil

Julius U. Iyasele1,2, Jeremiah O. Uadia1*, Isaac U. Akhigbe1, Jacob N. Jacob1, Osahon K. Ogbeide1

1Department of Chemistry, Faculty of Physical Sciences, University of Benin, Benin City, Nigeria
2Industrial Chemical Products Research and Innovation Centre, Benin City, Nigeria

Corresponding Author: [email protected]; Tel: +2347033785767
Recieved Date: 30 October 2021; Accepted Date: 2 April 2022; Published Date: 03 May
Citation: Iyasele JU, Uadia JO, Akhigbe IU, Jacob JN, Ogbeide OK. Physico-Chemical Properties, Chemical Composition and Antimicrobial Activity of Adonidia merrillii Kernel Seed Oil. Trop J Nat Prod Res. 2022; 6(4): 599-605 http://www.doi.org/10.26538/tjnpr/v6i4.22
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 © 2022 Iyasele et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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ABSTRACT

Adonidia merrillii is among the most widespread ornamental palms in the world today. However, the seed oil is not yet utilized like other seed oils, for industrial application. The aim of the study was to evaluate some selected physico-chemical parameters, chemical composition and investigate the antimicrobial potential of Adonidia Merrillii seed oil. A. merrillii seed oil was obtained by Soxhlet extraction method using n-hexane as solvent. The physicochemical parameters were determined using standard methods and the chemical composition was determined by Gas Chromatograph-Mass Spectrometry. The antibacterial activity of the oil was evaluated against some selected food-borne microorganisms (Staphylococcus aureus, Pseudomonas aeruginiosa, Escherichia coli, Proteus vulgaris, Aspergillus niger and Penicillium notatum) using agar well diffusion method. The percentage yield obtained was 7.67±0.09%. The result for the physicochemical analysis revealed; refractive index (1.47±0.25), free fatty acids (44.09±0.53%), peroxide value (8.01±0.65 meq/kg), acid value (88.16±0.52 mg KOH/g fat), iodine value (136.90±2.43 mg I2/100g) and saponification value (376.85±2.50 mg KOH/g fat). The GC-Mass Spectrometry showed that the major components of A. merrillii seed oil were fatty acids, particularly linoleic acid (34.62%), palmitic acid (16.99%) and oleic acid (12.62%). From the antibacterial activity result, the minimum inhibitory and bactericidal concentration (MIC and MBC) of the oil obtained was between 350 to 950 mg/mL and 950 mg/mL respectively. Hence, these results suggest that A. merrillii seed oil may perhaps be a significant spring of new oil in different industries and should be given more attention to ascertain its specific importance and application.

Keywords: Adonidia merrillii, Seed oil, GC-Mass spectrometry, Physico-chemical parameters, Antimicrobial activity.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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