Browsing by Author "Saliu Bolanle Kudirat"

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    Antibaterial activity of the GC-MS characterized essential oil from the leaves of Crassocephalum crepidiodes from North Central Nigeria
    (Journal of Essential Oil & Plant Composition, 2025-02-21) Ridwan Olanrewaju Ismaeel; Saliu Bolanle Kudirat; Lamidi Ajao Usman; Fatihat Hassan; Oyeleye Medinat Adedeji; Etimbuk Daniel Akpan; Sambo Ameen Olanrewaju Fadhilat
    This study was carried out to isolate and evaluate the antibacterial activity of the leaf essential oil of Crassocephalum crepidiodes against selected bacteria. Hydrodistillation of 500 g of sample of the plant’s leaves (for four hours) gave a yield of 0.10 %(w/w) of volatile oil. The oil was characterized using GC-MS and the result showed abundant of monoterpenoids in the oil and D-limonene (77.1 %) was the predominant constituent. Meanwhile, linalool (2.6 %), α-pinene (5.5 %), β-caryophyllene (2.4 %), and α-terpineol (2.6 %) were minor relative to the amount of limonene but are significant constituents of the oil. The agar well diffusion method was used to determine the antibacterial activity of the oil against Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Streptococcus pneumoniae, Salmonella typhi and Salmonella sp. Gram-positive bacteria were more susceptible to the oil than Gram-negative bacteria. S. aureus was the most susceptible to inhibition at the lowest concentration (25 %) used in this study. Therefore, the oil has applications for the treatment of infections caused by the Gram-positive bacteria, especially S. aureus.
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    Lemongrass-Synthesized Silver Nanopartricle As Preservative Of Fermented Locust Beans
    (Journal Of Indonesian Food And Nutrition Progress, 2024-11-15) Saliu Bolanle Kudirat; Tariq Oluwakunmi Agbabiaka; Jubril Olayinka Akolade
    ABSTRACT: Fermented locust beans (FLB), produced from Parkia biglobosa (Mimosaceae-Fabaceae), are used in many parts of West Africa, including Nigeria, as condiments to enhance the taste and nutritional quality of foods. These benefits are, however, marred by the short shelf-life of FLB. Traditional preservative methods and the use of chemicals have their shortcomings. This study, therefore, investigated the effectiveness of lemongrass-synthesized silver nanoparticles (LSSNP) as a preservative of FLB. The LSSNP was prepared, characterized, and used to treat fresh FLB at 10% v/w. Dynamic light scattering analysis revealed a mean hydrodynamic size of 89 nm for the LSSNP, while transmission electron micrograph showed roughly spherical particles with an average size of 100 nm. Bacillus licheniformis KGEB16, B. licheniformis APBSWPTB167, B. licheniformis PS4, B. subtilis CICC10148, and Enterobacter xiangfangensis M5S2B6 isolated were susceptible to LSSNP with comparable zones of inhibition to reference antibiotics. A significant reduction of the microbial load of FLB by up to 63.7% due to LSSNP treatment was achieved. The organoleptic and proximate properties of LSSNP-treated FLB were preserved. A histo-morphological study showed normal hepatic architecture in rats fed with LSSNP-treated FLB. This study showed that LSSNP possesses antimicrobial properties and can be employed as a green and safe alternative for the preservation of FLB.