Antimicrobial Activities of Moringa, Neem and Ginger Plant Extracts against Bacteria Associated with the Spoilage of Fruit Juice

Aim: This study aims to evaluate the antibacterial activity of Moringa, Neem, and Ginger plant extracts on the bacteria species isolated from fruit juice samples. Place and Duration of Study: Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria, between October 2019 and November 2019. Methods: The fruit juice sample was prepared and cultured on Mannitol Salt Agar (MSA), Eosin Methylene Blue (EMB), Salmonella Shigella Agar (SSA), and Blood Agar using streak plate techniques. Four (4) bacteria species were isolated and identified from the fruit juice sample. These organisms served as the test isolates. Two (2) solvents (methanol and water) were used to get a comparative result. Disc diffusion method was used to determine the antibacterial effects of the Moringa, Neem, and Ginger on the test organisms. Results: The methanolic extract of Moringa, Neem and Ginger was found to exhibit high degrees of antibacterial activities against the test isolates. This was shown by the clear zones of inhibition produced by the methanolic extract on the test microorganisms. The highest in-vitro antibacterial activity is 16 mm, which was exhibited by the methanolic extract of Moringa at the highest concentration of 200 mg/ml against Staphylococcus aureus. In comparison, the Methanolic extract exhibited no antibacterial activity (0.0 mm) at the lowest concentration of 50 mg/ml against all the test organisms. The minimum bactericidal concentration from this study revealed that methanolic and aqueous extract was active against Staphylococcus aureus, Shigella species, Bacillus species, and Escherichia coli. However, the water extract of Moringa demonstrated more significant antibacterial activity on Shigella species, Bacillus species, and Escherichia coli with the range of 200 mg/ml each. In contrast, methanol extract of neem demonstrated antibacterial activity on Shigella species alone, with the range of 200 mg/ml each. Conclusion: Moringa, Neem, and Ginger extract had both a bacteriostatic and bactericidal activity when tested in vitro using methanolic and aqueous preparation of Moringa, Neem, and Ginger extract. Therefore, these plants may be used successfully for treating illness caused by Staphylococcus aureus.

Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria

The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) and (4.49± 0.01 g/100 mL). Maximum sucrose content was recorded in G (9.36± 0.02 g/100 mL) out of 18.61 g/100mL total sugar reported for the sample. Lowest sucrose was observed in sample E (6.96± 0.03 g/100mL) out of 16.33 g/100 mL total sugar. There is significant amount of sucrose in all the fruit juice sample analyzed

Determination of Five Phthalate Esters and Bisphenol A in Fruit Juice by Packed-nanofiber Solid Phase Extraction Coupled with Gas Chromatography

Packed-nanofiber solid phase extraction (PFSPE) combined with gas chromatography-flame ionization detector (GC-FID) was developed for the simultaneous determination of five phthalate esters (PAEs) and bisphenol A (BPA) in fruit juice. The PAEs and BPA was concentrated by PFSPE using polystyrene- pyridine (PS-PD) nanofibers as the sorbent, followed determined by GC-FID. Under this modified procedure, satisfied recoveries in fruit juice sample ranging from 81.9% to 109.6% were obtained. And relative standard deviation values (RSD) were ranged from 1.9 % to 9.8% in orange juice sample. The limits of detection (LOD) and the limits of quantification (LOQ) of five PAEs and BPA were ranged from 0.02 μg/mL to 0.30 μg/mL and 0.06 μg/L to 1.10 μg/L, respectively. This established method was successfully applied to detect real fruit juice samples, which were collected in local supermarket. These results demonstrated the applicability of the established PFSPE-based extraction coupled with gas chromatography method for determination of PAEs and BPA in fruit juice products.

Chemical Composition and Antioxidant Activity of Chaenomeles Maulei Fruit Juice

Summary Chaenomeles maulei is the name of the cultivar of Chaenomeles japonica, which was introduced in Europe. The present study aimed to investigate the chemical composition and the antioxidant activity of Chaenomeles maulei fruit juice (CMFJ). The ingredients of the juice sample were measured by spectrophotometric, high-performance liquid chromatography (HPLC) and gravimetric methods. The antioxidant activity was measured by the oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) assays. The results showed that CMFJ was extremely rich in polyphenolic substances, amongst which the highest was the concentration of procyanidin oligomers, followed by phenolic acids (vanillic > caffeic > chlorogenic > neochlorogenic > p-coumaric > ellagic > ferulic > 4-dihydroxy-benzoic) and flavonoids (epicatechin > catechin > quercetin-3-β-glucoside > quercetin > rutin > naringin > kaempferol > myricetin). The sour taste of the juice and its low pH were due to the high content of organic acids (malic > quinic > citric > shikimic > ascorbic > oxalic). The carbohydrates were presented by glucose > fructose > galactose > xylose > rhamnose > arabinose. The antioxidant activity measured by ORAC and HORAC was very high. It could be attributed to the high content of polyphenolics in the juice.

Development of Probiotic Beetroot Drink

The study was planned to prepare non- dairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37°C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components.

Multilaboratory Validation of First Action Method 2016.04 for Determination of Four Arsenic Species in Fruit Juice by High-Performance Liquid Chromatography–Inductively Coupled Plasma–Mass Spectrometry

Before being designated AOAC First Action Official MethodSM 2016.04, the U.S. Food and Drug Administration's method, EAM 4.10 High Performance Liquid Chromatography–Inductively Coupled Plasma–Mass Spectrometric Determination of Four Arsenic Species in Fruit Juice, underwent both a single-laboratory validation and a multilaboratory validation (MLV) study. Three federal and five state regulatory laboratories participated in the MLV study, which is the primary focus of this manuscript. The method was validated for inorganic arsenic (iAs) measured as the sum of the two iAs species arsenite [As(III)] and arsenate [As(V)], dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) by analyses of 13 juice samples, including three apple juice, three apple juice concentrate, four grape juice, and three pear juice samples. In addition, two water Standard Reference Materials (SRMs) were analyzed. The method LODs and LOQs obtained among the eight laboratories were approximately 0.3 and 2 ng/g, respectively, for each of the analytes and were adequate for the intended purpose of the method. Each laboratory analyzed method blanks, fortified method blanks, reference materials, triplicate portions of each juice sample, and duplicate fortified juice samples (one for each matrix type) at three fortification levels. In general, repeatability and reproducibility of the method was ≤15% RSD for each species present at a concentration >LOQ. The average recovery of fortified analytes for all laboratories ranged from 98 to 104% iAs, DMA, and MMA for all four juice sample matrixes. The average iAs results for SRMs 1640a and 1643e agreed within the range of 96–98% of certified values for total arsenic.

Study on effect of custard apple leaf extract on physico-chemical properties of aonla juice

The leaf extract was prepared by shade drying of leaves for 4-5 days, the dried leaves were pulverized and boiled in water bath with distilled water to get the liquid extract. Further the liquid extract was centrifuged and then supernatant was spray dried to get powdered extract. Sweetened aonla juice formulation was made with different proportion of custard apple leaf extract varying from 0 to 15 g in increasing order from control (0) to A1 (5g), A2 (10g) and A3 (15g) respectively. The prepared juices were analyzed for physico-chemical composition and sensory evaluation. The retention of quercetin [(a flavonol, is a flavonoid, in other words, a plant pigment with a molecular structure like flavone. It is found in fruits, vegetables, leaves and grains. It can be used as an ingredient in supplements, beverages, or foods having nutraceutical value.)] in aonla juice sample A₁, A₃ was 15.20, 32.80 and 49.75 mg per 1000 ml. Sample A₂ (10g custard apple leaf A₂, extract) scored highest score for overall acceptability was 8.8.

Quantification of sugar in different brands of drinks

The levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and raspberry products. Samples of fresh juice, soft drink, syrup, nectar and compote were representative of the Romanian market. The invert sugar was quantified by Ofner’s method (a titrimetric method) and the refractive and Brix indices were measured for the quantification of sucrose in studied samples. International Commission for Uniform Methods of Sugar Analysis accepts reading of sugar content based on the refractive properties of sucrose despite the fact that the sugar in analyzed juice sample is fructose, not sucrose. This usually does not result in significant error. There were significant differences among orange, grapefruit, lemon, apricot and raspberry products brands, in the levels of sugars.

A Study on Watermelon (Citrullus Lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

This study was done to analyse the effect of chemical preservatives on watermelon juice. The samples were; pasteurized watermelon juice (T1), pasteurized watermelon juice +20% sucrose (T2), pasteurized watermelon juice +0.1% sodium benzoate (T3), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate (T4), pasteurized watermelon juice +0.1% potassium sorbate (T5), pasteurized watermelon juice +20% sucrose+0.1% potassium sorbate (T6), pasteurized watermelon juice +0.05% sodium benzoate +0.05% potassium sorbate (T7), pasteurized watermelon juice +20% sucrose +0.05% sodium benzoate +0.05% potassium sorbate (T8), pasteurized watermelon juice +0.1% sodium benzoate +0.1% potassium sorbate (T9), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate +0.1% potassium sorbate (T10). The samples were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. Minimum ascorbic acid content was reduced in T10 (23.85%), while maximum in T4 (44.44%). Minimum acidity was increased in T10 (50.00%), while maximum in T1 (107.69%). Treatments T10, T9 T8 and T6 were found most acceptable in maintaining the sensory characteristics compared to others during storage. Among all the treated juice sample T10 was most effective in maintaining the sensory and nutritional quality during storage.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14597 J. Environ. Sci. & Natural Resources, 5(2): 23-28 2012