EFFECT OF ESSENTIAL OIL FROM PLANTAIN (Musa parasidiacal) AND PINEAPPLE (Ananas comosus) PEELS ON MICROORGANISMS ISOLATED FROM FUTA FISH POND

Abstract

This study was designed to evaluate the antimicrobial activities of essential oils extracted from plantain and pineapple peels on microorganisms isolated from Federal University of Technology, Akure (FUTA) fish pond water, sediment and fish feeds. Samples were collected from fish pond water, sediment and feed at FUTA fish farm and transported to the Microbiology laboratory of FUTA for analysis. Isolation and identification of Microorganisms isolated were carried out using standard microbiological methods. The bacteria isolated were tested against commercially available antibiotics. Antibiotics residues from pond water, fish feed and pond sediment were determined using High Performance Liquid Chromatography (HPLC). Extraction of essential oil from plantain and pineapple peels was carried out using hydrodistillation method. Phytochemical screening of essential oil from plantain and pineapple peels was determined using Gas Chromatography Mass Spectrometry (GC-MS). Antimicrobial activity of essential oil against isolated microorganisms was carried out using agar well diffusion. Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and Minimum Fungicidal Concentration (MFC) were carried out. Pseudomonas aeruginosa, Esherichia coli, Staphylococcus aureus, Salmonella typhi, Bacillus sp, Shigella dysenteriae, Enterobacter aerogenes, Proteus vulgaris and Klebsiella pneumonia were isolated. Aspergillus niger (36.4%), Aspergillus flavus (42.3%) and Cladosporium sp. (23.0%) were isolated. Amoxicillin and ciprofloxacin residual content from fish pond sediment, pond water and feeds were 3.578 ppm and 2.666 ppm; 3.474 ppm and 3.143 ppm; and 3.450 ppm and 2.662 ppm respectively. The phytochemicals in the essential oils were phenols, tannins, flavonoids, saponins, alkaloids, steroids and terpenoids. Zones of inhibition by oil from pineapple and plantain peels ranged from 7.00 mm to 10.5 mm and 11.9 mm to 14.8 mm respectively. The Minimum inhibition concentration (MIC) of essential oil ranged from 6.25 mg/ml to 25.0 mg/ml and Minimum bactericidal concentration (MBC) ranged from 12.5 mg/ml to 50 mg/ml. Minimum fungicidal concentration (MFC) ranged from 25 mg/ml to 50 mg/ml. Essential oil from the peels of plantain and pineapple exhibited inhibitory activity against the test microorganisms, which can be attributed to the presence of certain secondary metabolites. Essential oil from plantain and pineapple peels possess bioactive compounds that can be exploited in formulation of fish feeds in order to suppress the growth of unwanted microorganisms.