Antimicrobial activities of modified and unmodified pectin obtained from peels of Irvingia gabonensis, Cola milleni, and Theobroma cacao on specific pathogenic organisms
1 Department of Chemistry, University of Medical Sciences, Ondo-City, Ondo-State, Nigeria.
2 Department of Chemistry, Federal University of Technology, Akure, Ondo-State, Nigeria.
3 Department of Chemical Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.
4 Department of Quality Assurance Kroger, Dallas, Texas, United States.
5 Department of Chemistry, University of Ilorin, Kwara State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 28(03), 091–097.
Article DOI: 10.30574/gscbps.2024.28.3.0325
Publication history:
Received on 29 July 2024; revised on 09 September 2024; accepted on 11 September 2024
Abstract:
The antibacterial and antifungal activities of ethanolic extracts of pectin derived from the peels of Theobroma cacao, Cola milleni, and Irvingia gabonensis were investigated against phytopathogenic bacteria and fungi. The agar diffusion method was employed to test the extracts against Staphylococus aureus, Pseudomonas aeroginosa, Chromobacterium violaceum, Streptococcus feacalis, Xanthomonas axonopodis, Erwinia carotovora, Sclerotium rulfsii, Pythophthora palmivora, and Pyricularia oryzae. Significant differences (p<0.05) were observed in all control groups. The extracts inoculated with Streptomycin exhibited the highest activity against all bacterial strains. Conversely, the unmodified extracts of pectin samples from cola, cocoa, and wild mango displayed the least inhibitory activity against the tested bacterial strains, while the modified extracts with Chloro Acetic Acid (CAA), Para Amino Benzoic Acid (PABA), and Para Nitro Benzoic Acid (PNBA) showed varying inhibitory effects. The control sample inoculated with Mancozeb demonstrated the highest zone of inhibition against all fungal strains in the three pectin samples. However, the modified pectin samples exhibited increased inhibitory effects compared to the unmodified pectin extract, although the results were closer to the control. The higher values of modified pectin can be attributed to the presence of modifying agents such as long-chain hydrocarbons, acetic acid, chloro compounds, carboxyl, benzene rings, amino groups, and nitro groups. The presence of secondary metabolites in the pectin samples may also contribute to the higher values observed in both modified and unmodified samples. Overall, the results indicate the fungicidal and bactericidal potential of the extracts against the tested organisms, suggesting their potential use as broad-spectrum antimicrobial agents.
Keywords:
Antimicrobial; Pectin; Potato Dextrose Agar (P.D.A) Mancozeb; PABA; CAA and PNBA
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