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Accessing the Antimicrobial Potency of Piper guineense (ODUSA) Seed Extracts on Bread Spoilage Organisms

Udoudoakpan, Idorenyin Frank and Effiong, Bartholomew Nyong

Abstract

The increasing demand of consumers for more natural foods and food safety has drawn the attention of Food Scientists and Technologists to the development of natural antimicrobials to preserve food instead of the chemical preservatives. The aim of this present work was to evaluate the antimicrobial potency of Piper guineense seed on bread spoilage organisms using ethanolic and aqueous solution. Room temperature dried seed of Piper guineense were screened for it phytochemical constituents and antimicrobial activity using aqueous and ethanolic extracts. The antimicrobial activity was determined based on the presence and absence of zones of inhibition. The seed extract of Piper guineense contain secondary metabolites. The ethanolic extract exhibited highest zones of inhibition that ranged from 7- 25mm and aqueous extract imbibition ranged from 7-22mm with concentration of 500mg/ml - 100mg/ml. The result of this research suggests that Piper guineense seed is a promising preservative agent because of it valuable phytochemicals known for microbial inhibition.

Keywords

Piper guineenseseedphytochemicalsZones of inhibitionAntimicrobial

References

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