Journal of Gynecology and Reproductive Health
ISSN: 2574-2728 | DOI: 10.64030/2574-2728
Philippa Chinyere Ojimelukwe, Victoria Obianuju Kalu, Ogbonnaya Idika Okoro, Gloria Chiamaka Onyeoziri and Ifiok Ikpeme Udo
Background: The aim of this research was to evaluate the effects of leaf packaging materials (Terminalia catappa; Theobroma cacao and Thaumatococcus daniellii) on the quality of selected food products where they are traditionally used as short-term packaging materials.
Methods: Antimicrobial properties of the three leaf extracts on spoilage and pathogenic microorganisms were studied using standard methods. GC-MS analysis was carried out on the leaves and food products wrapped with them after processing.
Results: All the leaf extracts showed antimicrobial properties against Escherichia coli, Staphylococcus aureus, and Salmonella typhi except for T. danielli that was not very effective against Bacillus cereus but was quite effective against the other microorganisms. Almond leaves transferred phthalic anhydride and oleic acid up to 90%) to the corn meal concentrate (Agidi) wrapped in it. Gamma sitosterol was found in the “ugba” product wrapped with cocoa leaves. T. daniellii leaves transferred phthalic anhydride (68.5%); Bi-(-ethylhexyl) phthalic acid (87.22%) and gamma sitosterol (91.8%) to the food product (bean pudding). Gamma sitosterol possess antihyperlipidaemic activity while phthalic anhydride possesses anti-viral properties.
Conclusion: Terminalia catappa, Theobroma cacao and Thaumatococcus danielli leaves possess anti-microbial properties against food spoilage and pathogenic microorganisms. Bioactive compounds in the leaf packages were transferred to the food products during domestic processing. Some of these compounds promote healthy living.