2.PHYSICOCHEMICAL PROPERTIES AND IN VITRO ANTI-BACTERIAL ACTIVITY OF CORCHORUS OLITORIUS LINN. SEED OIL BY 1 T. A. IBRAHIM AND 2 E. D.FAGBOHUN
Abstract
The physicochemical characteristics and in-vitro antibacterial activity of wild Corchorus
olitorius seed oil obtained by hydro distillation were determined using standard procedures.
Physicochemically, the seed oil extracted was yellowish in color, with a moisture content of
3.29 %, iodine value (mg/100g) of 152.3, acid value (mg KOH/g) of 6.01, saponification value
(mg KOH/g) of 177.3, peroxide value of 4.35 and free fatty acid of 32.2 (%), while the specific
gravity and refractive index were 0.937 and 1.624 respectively. This investigation suggests the
seed oil can be used for consumption, and other industrial purposes. The antibacterial activity of
the seed oil ranged between 4.2 ± 1.3 to 8.2 ± 2.1 (mm). Pseudomonas aeruginosa was the most
susceptible (8.2 ± 2.1) of the tested isolates while Bacillus cereus was the least susceptible (3.3 ±
1.3). The result implies that the seed oil of Corchorus olitorius has great potential as source of
food preservatives and for medicinal purposes due to its antimicrobial quality.
KEY WORDS: Antibacterial, Physicochemical, Oil, Seed, Bacteria, Vegetable, Wild.
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