A comparative study was conducted on essential oil extracted from sweet basil (Ocimum basilicum L.) and Africa basil (Ocimum gratissimum L.) using standard methods (AOAC, 2000, Pelczer and Black, 1993), for their physicochemical composition and antibacterial activities. The comparison between the two scent leaves was necessary to indicate the one with high potency in terms of their physical, chemical and antibacterial activities for Industrial and medicinal purposes. The experimental result obtained from essential oil extracted from Ocimum basilicum L. and Ocimum gratissimum L. revealed some physiological properties like a viscosity of 1.342 ± 0.01 and 1.299 ± 0.01, Specific gravity 0.9026 ± 0.02 and 0.9032 ± 0.02, Refractive index 1.672 ± 0.20 and 1.660 ± 0.10 respectively, and the chemical compounds of Saponification(mg/g) 19.074 ± 0.10 and 13.464 ± 0.20, Iodine(g/100g) 34.7706 ± 0.30 and 35.2782 ± 0.30, Free fatty acid(oleic)(g/100g) 0.949 ± 0.10 and 1.267 ± 0.10, Peroxide value(mg/g) 0.923 ± 0.01 and 0.945 ± 0.02 and Acid value(g/100g) 3.366 ± 0.10 and 4.488 ± 0.10 for Ocimum basilicum L. and Ocimum gratissimum L. respectively. The antibacterial activities revealed that the zone of inhibition between the pathogenic organism under test for Ocimum basilicum L. and Ocimum gratissimum L. were; Staphylococcus spp. 3.00 ± 0.01 mm and 5.00 ± 0.01 mm, pseudomonas spp. revealed no zone for both essential oil and E. coli spp. had 3.00 ± 0.01 mm and 4.00 ± 0.02 mm respectively. Klebsiella spp. had 4.00 ± 0.02 mm and 4.00 ± 0.02 mm, Proteus also indicated no zone for both oil samples. An observable trend was that Pseudomonas and Proteus spp. showed resistance to both oil samples while Staphylococcus spp., E. coli spp., Klebsiella spp. were susceptible with the highest of value of 5.00 ± 0.01 mm Staphylococcus spp. essential oil from Ocimum gratissimum L.

Crude oil samples extracted from seeds of ripe and unripe pawpaw (Carica papaya) were evaluated for their physicochemical characteristics and antibacterial activities using standard methods. The chemical characteristics evaluated for oil from ripe and unripe pawpaw seed were Iodine value (g/100g) 52.44 ± 0.02 and 47.62 ± 0.01, Acid value (mg/g) 9.27 ± 0.01 and 13.30 ± 0.01, Free fatty acid (Oleic) (mg/g) 2.61 ± 0.01 and 3.80 ± 0.02, Peroxide value (mmol/kg) 5.40 ± 0.02 and 2.00 ± 0.02, Saponification value (mg/g) 121.90 ± 0.02 and 111.80 ± 0.02 respectively. The physical characteristics evaluated were Specific gravity 0.920 ± 0.01 and 0.923 ± 0.02, Viscosity (cp) 57.355 ± 0.01 and 58.760 ± 0.01, Refractive index 1.462 ± 0.01 and 1.463±0.01, Smoke point (0 C) 50.00±0.02 and 60.00±0.01, Flash point (0 C) 235.00 ± 0.01 and 240.00 ± 0.01, Fire point (0 C) 273.00 ± 0.01 and 284.00 ± 0.01 and %Oil yield 40.00 ± 0.02 and 43.50±0.02 respectively. Antibacterial activity evaluated were Proteus mirabilis with zones of inhibition of 0.50 ± 0.01mm and 0.40 ± 0.01 mm, Klebsiella pneumonia zones of inhibition with 0.60 ± 0.01 mm and 0.70 ± 0.01 mm, Staphylococcus aureus had 0.20 ± 0.01 mm for ripe pawpaw and no zone for oil from unripe pawpaw seed, E. coli (mm) and Pseudomonas aeruginosa (mm) were not susceptible to the oil. The results indicated good values for ripe pawpaw seed oil due to susceptibility of Staphylococcus aureus to the oil to unripe pawpaw seed oil and higher zone of inhibition in Proteus mirabilis to unripe pawpaw seed oil.

No abstract

No abstract