HEVALUATION OF ANTIOXIDANT, PHYTOCHEMICALS AND ANTIBACTERIAL POTENTIAL OF Mormordica charantia (Linn) AGAINST PATHOGENIC BACTERIA ISOLATED FROM READY TO EAT FOOD SOLD IN AKURE METROPOLIS, NIGERIA

Abstract

Introduction: M. charantia (Linn) is a medically important vine, annual to perennial monoecious climbing or sprawling herb.

Objecive: This study was carried out to evaluate the antioxidant, phytochemicals and antibacterial potential of Mormordica charantia (linn) against pathogenic bacteria isolated from ready to eat food.

Method: Bacteria species were isolated and identified from Ready-to-eat (RTE) food using standard method, antioxidant, antibacterial sensitivity pattern, extraction and antimicrobial activity was determine using standard microbiological method.

Results: Bacteria isolated from RTE food studied belong to the following genera; Staphylococcus, Streptococcus, Citrobacter, Pectobacterium, Klebsiella, Bacillus, Kocuria, Kluyveria, Serratia, Pantoea, Enterobacter and Salmonella. The antibiotic susceptibility pattern shows Gentamycin (30µg) to have great inhibitory activities against most Gram negative isolates while Streptomycin (30µg) showed great inhibitory activities against most Gram positive isolates. Water and ethanol extracts showed significant to moderate antibacterial activity toward all tested isolates except; Escherichia vulneris and Kluyveria intermedia which are less susceptible to water extracts whereas Kluyveria intermedia is less susceptible to ethanol extracts. The highest inhibitory activity was observed for Bacillus cereus with zone of inhibition of diameters 28 ±0.29^l (mm), followed by Escherichia vulneris 25±0.29^l (mm). DDPH% Inhibition has higher value in the water extract (69.21± 0.882ª) while lower value was recorded in the ethanol extract (67.89± 0.155ᵇ). % Iron chelation has higher value in the ethanol extract (121.87± 0.882ª) while lower value was recorded in the water extract (97.28± 0.155ᵇ). In all the concentration, vitamin C was higher in the ethanol extract than in the water extract.

Conclusions: The study revealed that all the Ready-to- eat food had a total bacterial count that are below potentially hazardous count although the presence of some microorganisms that are of health significance were observed. The study also confirmed that M. charantia (Linn) extracts had antibacterial effect against tested isolates from Ready-to`-eat food sold in Akure metropolis. Based on the findings of this great research work, Mormordica charantia (Linn) possesses antioxidant activity that could prevent oxidative stress and degenerative diseases.