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Effect of Buchholzia coriacea (Wonderful kola) on Microflora of Fresh Fruits and Vegetables

Faculty of Agriculture, University of Ilorin
Publication Date
  • Chemistry
  • Medicine


The Buchholzia coriacea (wonderful kola) was washed, extracted (using water and ethanol) and screened for phytochemical compounds. Swaps collected from banana, guava, tomato and spinach were cultured using nutrient agar, microorganisms characterized culturally and morphologicallyand subjected to biochemical tests to identify principal microorganisms. The antibacterial microbial sensitivity of Buchholzia coriacea extract was evaluated using the microorganism isolated from the selected fruits and vegetables. Principal microorganisms identified from the selected fruits and vegetables swabs included Staphylococcus aureus, Bacillus subtilis andStreptococcus feacalis. Flavonoids, terpenoids, glycosides, steroids, saponin, tannins were principal phytochemical compounds identified from Buchholzia coriacea extract. The anti-microbial activity of Buchholzia coriacea extract was shown as zones of inhibition. Greater zone (7.4/9.5cm) of inhibition was observed on Bacillus subtilis, Streptococcus feacalis (6.4/8.1cm) and Staphylococcus aureus ( 6.9 / 7.0cm) and at 100% concentration of aqueous and ethanol extracts, respectively.

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