Browsing by Author "OO., E."

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    Antibacterial Effects of Negro Pepper Extract on Meats in Mile 1 Market, Port- Harcourt, Nigeria
    (Ms. M. B. Mondal, Ph.D., 2024-12) G, A; O, O; OO., E.
    The increasing concern over the safety and quality of meat products has led to a search for effective natural preservatives, especially in regions where refrigeration is limited. Natural alternatives to synthetic preservatives are essential to mitigate the risks of microbial contamination and spoilage. Negro pepper (Xylopia aethiopica), a plant used in traditional medicine and cooking, is gaining attention for its antimicrobial properties due to its diverse phytochemical profile. This study aimed to evaluate the antibacterial effectiveness, sensory qualities, and shelf-life extension potential of Negro pepper extract as a natural preservative for meats sold in Mile 1 Market, Port Harcourt, Nigeria.Meat samples were treated with varying concentrations of Negro pepper extract (25, 50, 75, and 100 mg/mL), sodium benzoate, potassium sorbate, or left untreated as controls. Antibacterial activity was tested against Escherichia coli, Salmonella typhi, Staphylococcus aureus, Shigella spp., Bacillus spp., Campylobacter jejuni, and Pseudomonas aeruginosa using the agar well diffusion method, with ethanol as a control. Sensory qualities (taste, aroma, color, and texture) were evaluated by a panel of 20 participants. For shelf-life assessment, microbial load was measured at intervals over 14 days at 4°C. ANOVA confirmed significant differences among treatments. Results indicated that Negro pepper extract possesses potent antibacterial properties, enhances sensory qualities, and significantly extends meat shelf life, highlighting its potential as an affordable, natural preservative for local markets.
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    Antimicrobial Activity of Xylopia aethiopica Extract on Microorganisms Associated with the Spoilage of Vegetables in Mile 3 Market, Port Harcourt Nigeria
    (Ms. M. B. Mondal, Ph.D., 2024-12) G, A; O, O; OO., E.
    With increasing demand for natural preservatives, this study explores the effectiveness of Xylopia aethiopica extracts in reducing vegetable spoilage. The aim was to evaluate these extracts' potential to inhibit spoilage microorganisms, determine the most effective concentration for preservation, and assess their impact on sensory qualities. Vegetables (onions, tomatoes, and carrots) were purchased from vendors at Mile 3 Market, Port Harcourt, and transported to a microbiological laboratory for analysis. The vegetable samples were treated with ethanol and aqueous extracts of Xylopia aethiopica at concentrations of 10%, 20%, and 30% (w/v). For microbial analysis, treated and control vegetable samples were homogenized, cultured on nutrient agar for bacteria and potato dextrose agar for fungi, and incubated at optimal conditions for colony formation. Enumeration of bacterial and fungal colonies was conducted periodically over 14 days. Microorganisms isolated included Bacillus cereus, Pseudomonas aeruginosa, Aspergillus niger, and Penicillium spp. Phytochemical analysis revealed that the ethanol extract had higher concentrations of bioactive compounds, including alkaloids (2.5%), flavonoids (3.1%), saponins (1.4%), tannins (2.2%), phenolics (4.3%), and glycosides (1.1%), compared to the aqueous extract. Results showed that the 30% ethanol extract was the most effective, significantly reducing bacterial and fungal growth compared to the control and other treatments. ANOVA analysis confirmed significant reductions in microbial counts in treated vegetables (p < 0.05). Sensory evaluation revealed that the extracts, particularly the 30% ethanol extract, did not negatively affect the vegetables' taste, smell, or appearance. This study demonstrates the potential of Xylopia aethiopica as an effective natural preservative, offering a promising alternative to synthetic preservatives. Future research should focus on long-term effects, broader applications, and consumer acceptance for practical implementation.