American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2022, 10(1), 10-19
DOI: 10.12691/ajfst-10-1-2
Open AccessArticle

Chemical and Antibacterial Properties of Lipids Extracted from Some Plant Seeds and Fruits Commonly Used in Cosmetics

Tseno Tchuenkam Joelle Ornella1, Tiepma Ngongang Flore1, Bernard Tiencheu1, , Noel Tenyang2, Arrey Oben Ebob Ashu1, Mbame Efeti Marie1 and Achidi Aduni Ufuan1

1Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, P.O. Box 63, Buea, Cameroon

2Department of Biological science, Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon

Pub. Date: February 07, 2022

Cite this paper:
Tseno Tchuenkam Joelle Ornella, Tiepma Ngongang Flore, Bernard Tiencheu, Noel Tenyang, Arrey Oben Ebob Ashu, Mbame Efeti Marie and Achidi Aduni Ufuan. Chemical and Antibacterial Properties of Lipids Extracted from Some Plant Seeds and Fruits Commonly Used in Cosmetics. American Journal of Food Science and Technology. 2022; 10(1):10-19. doi: 10.12691/ajfst-10-1-2

Abstract

Over the years, the cosmetic industry has offered a large variety of products that brought out the problems of stability, cost, and scouring couple with the growing effect of bacteria resistance. This research was carried out to determine the chemical and antibacterial properties of lipids extracted from plants commonly used in cosmetics. To achieve this, the physicochemical and phytochemical compositions as well as the antibacterial activity of six oil seeds and fruits: moringa (Moringa oleifeira), black seed (Nigella sativa), cocoa (Theobroma cacao), sesame (Sesamum indicum), coconut (Cocos nucifera) and avocado (Persea Americana) was analysed. The oils were extracted and lipid quality (acid value, saponification value, iodine value, peroxide value, p-anisidine value, and unsaponifiable matter) analysed as well as their phytochemical screening. Antibacterial activity was evaluated by disc diffusion and broth microdilution methods. Results revealed that iodine values of avocado, sesame, moringa, cocoa, coconut, and nigella were 72.89; 74.18; 73.45; 69.54; 70.35, and 61.11(gI2/100g) respectively. Peroxide values and %FFA ranged between [0.03 to 7.06 meqO2/Kg] and [8.42 to 20.70%] respectively. The unsaponifiable matter was 0.18; 0.64; 0.21; 0.25; 0.02 and 0.54% for avocado, sesame, moringa, cocoa, coconut and nigella respectively. These values indicate that these oils can be stable during storage. All the seeds and fruits oils extracted contained polyphenols, saponin, alkaloids, and terpenoids reported as classes of metabolites having antioxidant activities. Coconut, sesame, nigella, and moringa oils exhibited high antibacterial activity against selected microorganisms. These results suggest that studied oils may have cosmeceutical and technological applications in cosmetics.

Keywords:
Antibacterial activity Moringa oleifeira Nigella sativa Theobroma cacao Sesamum indicum Cocos nucifera Persea Americana Polyphenols Unsaponifiable Phytochemical

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