Proximate and Antimicrobial Properties of Garcinia kola; a Significant Evidence of a Functional Food Snack

Alabi Wasiu Olubamiji, Adeoye Adekunle Olusegun, Ajani Richard Akinlolu, Ohijeagbon Oladoyin Rebecca

Abstract: Garcinia kola an economic plant is widely valued in West and central Africa for its edible nuts as well as for ethno-therapeutics applications. Macronutrients and antimicrobial potential of the seed were investigated. Proximate composition was done and the active constituent extracted by water and acetone extractions at different concentrations. Bacteria isolate were tested to determine the potency of the extract as an antimicrobial agent. The extract of Garcinia kola was concentrated and varying dosage was used to confirm the susceptibility profile of six bacterial isolates. The result showed that the aqueous extracts (hot and cold) exhibited higher antimicrobial activity at 200mg/ml, with zone of inhibition between 18-24 mm for hot water and 5-19.4 mm for cold water extracts respectively. Graded acetone extract was found to exhibit more significant inhibition against the isolates. The highest zone of inhibition was observed at 200.00 mg/ml in all composition of acetone, highest inhibition of 28.00 mm was seen on absolute acetone for Staphylococcus aureus; 22.00 mm at 80 % in both Staphylococcus aureus and Klebsiella pneumonae; at 60 % inhibition zone of 19 mm in Staphylococcus aureus and Klebsiella pneumonae. While the lowest zone 10.00 mm was seen at 06.25 mg/ml; 10.00mm at 12.50 and 06.25 mg/ml 80 % and10 mm at 25.00 mg/ml for 60 %. This work showed that G. kola has food value and antimicrobial properties, both aqueous and acetone extract has varying degree of antimicrobial properties relative to its concentration.

Keywords: Garcinia kola, inhibition, antibiotics, susceptibility, extract