Browsing by Author "Olaitan, Micheal Oluwaseun"

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    Phytochemical analysis and biocidal effects of orange peel and garlic extract on contaminated grains
    (Federal University of Technology, Owerri, 2024-05) Olaitan, Micheal Oluwaseun
    This study aimed to determine the phytochemical composition and antifungal effects of orange-peel and garlic extract on contaminated grains. Standard phytochemical methods were used to test for the presence of bioactive compounds in the extracts. The results of the preliminary phytochemical screening showed that the orange-peel and garlic extract contained various metabolites; polyphenols, flavonoids, alkaloids, saponins, phenols, steroids, antinutrients at varied quantities. In vitro antioxidant and free radical scavenging potential of orange-peel and garlic extracts were determined on the basis of their scavenging activity of the DPPH, hydroxyl, hydrogen peroxide, superoxide, nitric oxide free radical, total antioxidant capacity and ferric reducing antioxidant property. The radical scavenging activities exhibited concentration-dependent responses, with garlic and orange-peel extracts demonstrating significant scavenging potentials for various radicals. However, their activities generally plateaued at higher concentrations, suggesting a limit to their scavenging capacities. The extracts exhibited lower scavenging activities compared to ascorbic acid and BHT. Orange-peel extract had the highest FRAP activity at 5 mg/ml, while garlic extract showed a steadier increase in FRAP activity with increasing concentration. Both extracts demonstrated lower TAC concentrations than ascorbic acid. Extracts were assessed for their effectiveness against two fungal species (Aspergillus flavus and Penicillium notatum). Garlic extract exhibited potent antifungal properties, inhibiting the growth of both fungi, while orange-peel extract showed copious growth inhibition. The combined effect of the extracts showed scanty growth. The findings from the study suggest that each of these extracts possess antioxidant properties and also highlights their potential as natural agents for fungal control in stored grains.