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Asian Journal of Plant Pathology

Year: 2017 | Volume: 11 | Issue: 4 | Page No.: 174-184
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Authors

Oluwagbenga Oluwasola Adeogun

Alfred Maroyi

Alfred Maroyi

Anthony Jide Afolayan

Keywords

Background and Objective: The consumption of fruits and vegetables is recommended for humans to increase immunity and reduce the risk of many chronic diseases. High moisture content and minimal processing of fruits and vegetables with high demand by consumers bring to fore the need for preservation. This study was carried out to ascertain the preservation potential of the leaf of Ocimum gratissimum (O. gratissimum) on fresh cut Cucumis sativus (C. sativus). Materials and Methods: Ocimum gratissimum leaves were collected and extracted with different solvents: Ethanol and hexane. The extracts were used to determine the quality of fresh cut C. sativus stored for 9 days using dipping method. The following quality parameters were assessed: Carotenoids, ascorbic acid, total phenolic acid, pH, total soluble solids, turbidity, microbial loads and moisture contents. Furthermore, qualitative and quantitative phytochemical analyses of the extracts were determined and essential oil constituents were established with the aid of GC-MS. Data obtained were subjected to descriptive analysis using SPSS analysis (Version 20.0). Results: Cucumis sativus treated with O. gratissimum extracts had lower moisture content, pH and brix values of the total soluble solids than untreated C. sativus. The ascorbic acid, phenolic and carotenoids contents of C. sativus treated with O. gratissimum extracts had lower values than untreated C. sativus. The total load of microbes in C. sativus treated with O. gratissimum extracts was lower than untreated C. sativus. Flavonoid, alkaloid, cardiac glycoside, phenol, tannin, steroid, anthraquinone and saponin were present in O. gratissimum leaves. The essential oils isolated from O. gratissimum included γ-terpinene, caryophyllene, oleic acid and (E)-9-octadecenoic acid. Conclusion: This study established that the leaf extracts of O. gratissimum have bio-preservation potential that can be used to enhance the shelf of C. sativus.
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How to cite this article

Oluwagbenga Oluwasola Adeogun, Alfred Maroyi and Anthony Jide Afolayan, 2017. Effects of Leaf Extracts of Ocimum gratissimum L. on Quality of Fresh Cut Cucumis sativus L. Asian Journal of Plant Pathology, 11: 174-184.

URL: https://scialert.net/abstract/?doi=ajppaj.2017.174.184

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