Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)
This study was conducted to assess the retail market edibility quality of Citrullus lanatus fresh-cut fruits enhanced with the extracts from the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane were used to extract O. gratissimum leaves differently. The fresh-cut fruits were dipped...
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| Veröffentlicht in: | Journal of applied science & environmental management 2019-11, Vol.23 (7), p.1383 |
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| creator | EBABHI, AM ADEOGUN, OO ADEKUNLE, AA ONAFEKO, AO |
| description | This study was conducted to assess the retail market edibility quality
of Citrullus lanatus fresh-cut fruits enhanced with the extracts from
the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane
were used to extract O. gratissimum leaves differently. The fresh-cut
fruits were dipped in the extract obtained from the leaves and
reconstituted with Tween 80, fruits treated with Tween 80 and untreated
fruits were used as controls. The treated fruits with the extracts,
fruits treated with Tween 80 and fruits without treatment were analysed
for quality test using the following parametres: carotenoids, ascorbic
acids, total phenolic acid, pH, total soluble solids, microbial loads
and moisture contents at day 0 and at an interval of 3, 5 and 9 days.
The quantitative estimations of the phytochemicals in the extracts were
determined and the constituents in the essential oil of the hexane
extracts were established with the use of GC-MS system, and the data
generated from the study were analysed with SPSS 20.0. This study
showed that there was lower reduction in moisture content, pH, ascorbic
acid and potential browning values of the treated fresh-cut fruits of
C. lanatus, compared to higher reduction in untreated and tween 80
treated fresh-cut fruits during the storage intervals for nine days.
The treated fresh-cut fruits had higher Brix values of TSS, total
phenolic acid and carotenoids contents, compared with the untreated
fresh-cut fruit, which was low during the period of storage for nine
days. The microbial loads in the untreated fresh-cut fruit of C.
lanatus were higher than what was obtained in the treated fresh-cut
fruits of C. lanatus after nine days of storage. The yield of Alkaloids
from ethanol and hexane extracts were 54.25±0.09 mg/100g and
51.86±0.06mg/100g respectively. γ-Terpinene (17.21 %) and
(E)-9-Octadecenoic acid (11.848 %) had the highest percentage
composition of phytoconstituents present in the essential oil from
Citrullus lanatus. This study was able to establish the preservation
potential of Ocimum gratissiumum on fresh-cut fruits of Citrullus
lanatus. |
| doi_str_mv | 10.4314/jasem.v23i7.30 |
| format | Article |
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of Citrullus lanatus fresh-cut fruits enhanced with the extracts from
the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane
were used to extract O. gratissimum leaves differently. The fresh-cut
fruits were dipped in the extract obtained from the leaves and
reconstituted with Tween 80, fruits treated with Tween 80 and untreated
fruits were used as controls. The treated fruits with the extracts,
fruits treated with Tween 80 and fruits without treatment were analysed
for quality test using the following parametres: carotenoids, ascorbic
acids, total phenolic acid, pH, total soluble solids, microbial loads
and moisture contents at day 0 and at an interval of 3, 5 and 9 days.
The quantitative estimations of the phytochemicals in the extracts were
determined and the constituents in the essential oil of the hexane
extracts were established with the use of GC-MS system, and the data
generated from the study were analysed with SPSS 20.0. This study
showed that there was lower reduction in moisture content, pH, ascorbic
acid and potential browning values of the treated fresh-cut fruits of
C. lanatus, compared to higher reduction in untreated and tween 80
treated fresh-cut fruits during the storage intervals for nine days.
The treated fresh-cut fruits had higher Brix values of TSS, total
phenolic acid and carotenoids contents, compared with the untreated
fresh-cut fruit, which was low during the period of storage for nine
days. The microbial loads in the untreated fresh-cut fruit of C.
lanatus were higher than what was obtained in the treated fresh-cut
fruits of C. lanatus after nine days of storage. The yield of Alkaloids
from ethanol and hexane extracts were 54.25±0.09 mg/100g and
51.86±0.06mg/100g respectively. γ-Terpinene (17.21 %) and
(E)-9-Octadecenoic acid (11.848 %) had the highest percentage
composition of phytoconstituents present in the essential oil from
Citrullus lanatus. This study was able to establish the preservation
potential of Ocimum gratissiumum on fresh-cut fruits of Citrullus
lanatus.</description><identifier>ISSN: 1119-8362</identifier><identifier>DOI: 10.4314/jasem.v23i7.30</identifier><language>eng</language><publisher>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</publisher><subject>Citrullus lanatus ; Food Safety ; Ocimum gratissiumum ; Quality parametres</subject><ispartof>Journal of applied science & environmental management, 2019-11, Vol.23 (7), p.1383</ispartof><rights>Copyright 2019 - Ebabhi et al.</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b1230-2070662b7b6e61d6c07d05b4f5d8d2f1fe629ac4a788cfa0092d7ed29d669aeb3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925,79426</link.rule.ids></links><search><creatorcontrib>EBABHI, AM</creatorcontrib><creatorcontrib>ADEOGUN, OO</creatorcontrib><creatorcontrib>ADEKUNLE, AA</creatorcontrib><creatorcontrib>ONAFEKO, AO</creatorcontrib><title>Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)</title><title>Journal of applied science & environmental management</title><description>This study was conducted to assess the retail market edibility quality
of Citrullus lanatus fresh-cut fruits enhanced with the extracts from
the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane
were used to extract O. gratissimum leaves differently. The fresh-cut
fruits were dipped in the extract obtained from the leaves and
reconstituted with Tween 80, fruits treated with Tween 80 and untreated
fruits were used as controls. The treated fruits with the extracts,
fruits treated with Tween 80 and fruits without treatment were analysed
for quality test using the following parametres: carotenoids, ascorbic
acids, total phenolic acid, pH, total soluble solids, microbial loads
and moisture contents at day 0 and at an interval of 3, 5 and 9 days.
The quantitative estimations of the phytochemicals in the extracts were
determined and the constituents in the essential oil of the hexane
extracts were established with the use of GC-MS system, and the data
generated from the study were analysed with SPSS 20.0. This study
showed that there was lower reduction in moisture content, pH, ascorbic
acid and potential browning values of the treated fresh-cut fruits of
C. lanatus, compared to higher reduction in untreated and tween 80
treated fresh-cut fruits during the storage intervals for nine days.
The treated fresh-cut fruits had higher Brix values of TSS, total
phenolic acid and carotenoids contents, compared with the untreated
fresh-cut fruit, which was low during the period of storage for nine
days. The microbial loads in the untreated fresh-cut fruit of C.
lanatus were higher than what was obtained in the treated fresh-cut
fruits of C. lanatus after nine days of storage. The yield of Alkaloids
from ethanol and hexane extracts were 54.25±0.09 mg/100g and
51.86±0.06mg/100g respectively. γ-Terpinene (17.21 %) and
(E)-9-Octadecenoic acid (11.848 %) had the highest percentage
composition of phytoconstituents present in the essential oil from
Citrullus lanatus. This study was able to establish the preservation
potential of Ocimum gratissiumum on fresh-cut fruits of Citrullus
lanatus.</description><subject>Citrullus lanatus</subject><subject>Food Safety</subject><subject>Ocimum gratissiumum</subject><subject>Quality parametres</subject><issn>1119-8362</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><recordid>eNpFUMlOwzAU9AEkynLl7CMcErykTnKEqAWkSOVQztZLbFNXWSovFfw9acsiPWlGo5nR0yB0S0macZo9bMHrPt0zbvOUkzM0o5SWScEFu0CX3m8JYXlWZDMUn-yY7Jz22u0h2HHAb2PQQ7DQ4dHgWoPBi8_goA3-IKxa28cef7jJ7P2R1ymeYsupY5NUMUws2pO5ssHFrosedzBAmPBuvYlDc3-Nzg10Xt_84BV6Xy7W1UtSr55fq8c6aSjjJGEkJ0KwJm-EFlSJluSKzJvMzFWhmKFGC1ZCm0FeFK0BQkqmcq1YqYQoQTf8CqWn3taN3jtt5M7ZHtyXpEQehpLHoeRxKMnJf6CxY2cH_edvnQX5K25hOlpO7_Fvuo1yDQ</recordid><startdate>20191113</startdate><enddate>20191113</enddate><creator>EBABHI, AM</creator><creator>ADEOGUN, OO</creator><creator>ADEKUNLE, AA</creator><creator>ONAFEKO, AO</creator><general>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</general><scope>RBI</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20191113</creationdate><title>Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)</title><author>EBABHI, AM ; ADEOGUN, OO ; ADEKUNLE, AA ; ONAFEKO, AO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b1230-2070662b7b6e61d6c07d05b4f5d8d2f1fe629ac4a788cfa0092d7ed29d669aeb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Citrullus lanatus</topic><topic>Food Safety</topic><topic>Ocimum gratissiumum</topic><topic>Quality parametres</topic><toplevel>online_resources</toplevel><creatorcontrib>EBABHI, AM</creatorcontrib><creatorcontrib>ADEOGUN, OO</creatorcontrib><creatorcontrib>ADEKUNLE, AA</creatorcontrib><creatorcontrib>ONAFEKO, AO</creatorcontrib><collection>Bioline International</collection><collection>CrossRef</collection><jtitle>Journal of applied science & environmental management</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>EBABHI, AM</au><au>ADEOGUN, OO</au><au>ADEKUNLE, AA</au><au>ONAFEKO, AO</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)</atitle><jtitle>Journal of applied science & environmental management</jtitle><date>2019-11-13</date><risdate>2019</risdate><volume>23</volume><issue>7</issue><spage>1383</spage><pages>1383-</pages><issn>1119-8362</issn><abstract>This study was conducted to assess the retail market edibility quality
of Citrullus lanatus fresh-cut fruits enhanced with the extracts from
the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane
were used to extract O. gratissimum leaves differently. The fresh-cut
fruits were dipped in the extract obtained from the leaves and
reconstituted with Tween 80, fruits treated with Tween 80 and untreated
fruits were used as controls. The treated fruits with the extracts,
fruits treated with Tween 80 and fruits without treatment were analysed
for quality test using the following parametres: carotenoids, ascorbic
acids, total phenolic acid, pH, total soluble solids, microbial loads
and moisture contents at day 0 and at an interval of 3, 5 and 9 days.
The quantitative estimations of the phytochemicals in the extracts were
determined and the constituents in the essential oil of the hexane
extracts were established with the use of GC-MS system, and the data
generated from the study were analysed with SPSS 20.0. This study
showed that there was lower reduction in moisture content, pH, ascorbic
acid and potential browning values of the treated fresh-cut fruits of
C. lanatus, compared to higher reduction in untreated and tween 80
treated fresh-cut fruits during the storage intervals for nine days.
The treated fresh-cut fruits had higher Brix values of TSS, total
phenolic acid and carotenoids contents, compared with the untreated
fresh-cut fruit, which was low during the period of storage for nine
days. The microbial loads in the untreated fresh-cut fruit of C.
lanatus were higher than what was obtained in the treated fresh-cut
fruits of C. lanatus after nine days of storage. The yield of Alkaloids
from ethanol and hexane extracts were 54.25±0.09 mg/100g and
51.86±0.06mg/100g respectively. γ-Terpinene (17.21 %) and
(E)-9-Octadecenoic acid (11.848 %) had the highest percentage
composition of phytoconstituents present in the essential oil from
Citrullus lanatus. This study was able to establish the preservation
potential of Ocimum gratissiumum on fresh-cut fruits of Citrullus
lanatus.</abstract><pub>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</pub><doi>10.4314/jasem.v23i7.30</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1119-8362 |
| ispartof | Journal of applied science & environmental management, 2019-11, Vol.23 (7), p.1383 |
| issn | 1119-8362 |
| language | eng |
| recordid | cdi_crossref_primary_10_4314_jasem_v23i7_30 |
| source | African Journals Online (Open Access); Bioline International; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Citrullus lanatus Food Safety Ocimum gratissiumum Quality parametres |
| title | Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb) |
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