Phytochemistry and anti-microbial evaluation of Thaumatococcus danielli, Benn. (Benth.) leaves

  • A.B Ojekale
  • S.C.O Makinde
  • O Osileye
Keywords: Thaumatococcus danielli, phytochemistry, antimicrobial evaluation, aromatic oil.

Abstract

Leaves of T. danielli are mostly used as food wrappers, and for thatching roofs in the rural and sub-urban areas of south-western Nigeria. Phytochemistry of the leaf extracts revealed the presence of alkaloids, tannins, saponins, anthraquinones, cardenolides and steroidal nucleus
compounds. Thin layer chromatography of the leaf extracts confirmed the presence of these secondary metabolites. Antimicrobial screening of the leaf extract against selected microbes associated with food spoilage revealed a lack of activity against these microbes; viz; Salmonella typhimurium, Shigella dysentarieae, Shigella sp, Escherichia coli, Staphylococcus aureus, Streptococcus lactis, Leuconostoc sp, Pediococcus cerevisae, Bacillus
cereus, Candida krusei, candida albicans, Aspergillus niger, Aspergillus flavus and Trichoderma konigii. Aromatic (sweet smelling) oil was extracted from the leaves of the plant, which likely accounts for the enhanced flavour associated with foods wrapped with these leaves.
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eISSN: 0189-7241