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Articles by P.A. Egwaikhide
Total Records ( 2 ) for P.A. Egwaikhide
  P.A. Egwaikhide , S.O. Okeniyi , E.E Akporhonor and S.O. Emua
  Hexane, ethyl acetate and methanolic extracts of dried powdered leaves of Eucalyptus globulus were screened for basic secondary metabolites and antibacterial activity against C. pyogenes, S. aureus, S. faecallis, B. stearothermophilus, S. epidermidis, B. cereus, B. polymyxa, K. pneumonia, P. aeruginosa, B. anthacis, B. subtilis, E. coli, P. fluorescens and C. sporogenes. Phytochemical investigation of crude extracts of Eucalyptus globulus (leaf) revealed the presence of tannins, phlobatannins, saponins, flavonoids, steroids, terpenoids, cardiac glycosides and reducing sugar in the plant. The antimicrobial sensitivity of the extracts against four species of Gram-ve and ten Gram+ve bacterial stain for Eucalyptus globulus (leaf) revealed very high antimicrobial activity. The extracts of hexane, ethylacetate and methamol of Eucalyptus globulus (leaf) were all very active on almost all the bacterial strains. The Infra Red (IR) spectra revealed the presence of different functional groups ranging from OH (3406-3338.6 cm 1) stretching, C-H (2926.6 cm 1, 864.1 cm 1) stretching alkyl, methyl C = 0, (2162.1 cm ) anhydrides, C = C (1697.6 cm 1) aromatic ring sretching, C-0 (1310.6-1059 cm 1) alcohol, ethers, esters, carboxalic acid bending.
  S.O. Okeniyi , P.A. Egwaikhide , E.E. Akporhonor and S.A. Emua
  Comparative analysis of the acetylene induced ripened and naturally ripened mango and banana fruits were studied. The Kinetic studies on the rate of decrease in total acidity were also investigated. The vitamin C contents of induced mango and banana fruits were 25.50 and 25.09 mg 100g 1, respectively while naturally ripened mango and banana fruits were 24.53 and 24.40 mg 100g 1. The total percentage sugar in induced mango and banana fruits were 22.06 and 21.06%, while naturally ripened mango and banana were 21.06 and 20.63%, respectively. The vitamin C (ascorbic acid) content and total percentage sugar data were higher than the naturally ripened fruits. The Kinetic studies of the rate of decrease of the total acidity gave a first order rate constant (K) for mango and banana juice as 1.510-2h-1 and 1.2+10-2h-1, respectively while the t1/2 ranged 57.75-46.20 and 69.30-57.75 h for the induced mango and banana fruits. There was a sharp decrease in the total acidity of the induced fruits against the naturally ripened ones.
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