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. 2015:2015:493879.
doi: 10.1155/2015/493879. Epub 2015 Feb 12.

Phytochemical Analysis and Biological Activities of Cola nitida Bark

Durand Dah-Nouvlessounon  1 , Hubert Adoukonou-Sagbadja  2 , Nafan Diarrassouba  3 , Haziz Sina  1 , Adolphe Adjanohoun  4 , Mariam Inoussa  1 , Donald Akakpo  1 , Joachim D Gbenou  5 , Simeon O Kotchoni  6 , Mamoudou H Dicko  7 , Lamine Baba-Moussa  1
Affiliations

Phytochemical Analysis and Biological Activities of Cola nitida Bark

Durand Dah-Nouvlessounon et al. Biochem Res Int. 2015.

Abstract

Kola nut is chewed in many West African cultures and is used ceremonially. The aim of this study is to investigate some biological effects of Cola nitida's bark after phytochemical screening. The bark was collected, dried, and then powdered for the phytochemical screening and extractions. Ethanol and ethyl acetate extracts of C. nitida were used in this study. The antibacterial activity was tested on ten reference strains and 28 meat isolated Staphylococcus strains by disc diffusion method. The antifungal activity of three fungal strains was determined on the Potato-Dextrose Agar medium mixed with the appropriate extract. The antioxidant activity was determined by DPPH and ABTS methods. Our data revealed the presence of various potent phytochemicals. For the reference and meat isolated strains, the inhibitory diameter zone was from 17.5 ± 0.7 mm (C. albicans) to 9.5 ± 0.7 mm (P. vulgaris). The MIC ranged from 0.312 mg/mL to 5.000 mg/mL and the MBC from 0.625 mg/mL to >20 mg/mL. The highest antifungal activity was observed with F. verticillioides and the lowest one with P. citrinum. The two extracts have an excellent reducing free radical activity. The killing effect of A. salina larvae was perceptible at 1.04 mg/mL. The purified extracts of Cola nitida's bark can be used to hold meat products and also like phytomedicine.

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Figures

Figure 1
Figure 1
Antimicrobial effect of C. nitida extracts on Staphylococcus strains isolated from meat.
Figure 2
Figure 2
Medium inhibitory diameter zone of C. nitida extracts on reference and meat isolated Staphylococcus strains after 24 h and 48 h of incubation. Reference strains are the following: S. aur.: Staphylococcus aureus, M. lut.: Micrococcus luteus, S. epi.: Staphylococcus epidermidis, S. ora.: Streptococcus oralis, Ps. aer.: Pseudomonas aeruginosa, E. foe.: Enterococcus faecalis, P. vul.: Proteus vulgaris, E. coli: Escherichia coli, C. alb.: Candida albicans, P. mir.: Proteus mirabilis; meat isolated strains are the following: S. sci.: S. sciuri, S. aur.: S. aureus, S. sim.: S. simulans, S. xyl.: S. xylosus, S. coh.: S. cohnii, S. equ.: S. equorum, S. sap.: S. saprophyticus, S. hae.: S. haemolyticus, and S. len.: S. lentus.
Figure 3
Figure 3
Comparison of medium inhibitory diameter of C. nitida's ethyl acetate extract and ethanol extract on reference strains and meat isolated Staphylococcus strains. Reference strains are the following: S. aur.: Staphylococcus aureus, M. lut.: Micrococcus luteus, S. epi.: Staphylococcus epidermidis, S. ora.: Streptococcus oralis, Ps. aer.: Pseudomonas aeruginosa, P. vul.: Proteus vulgaris, E. coli: Escherichia coli, C. alb.: Candida albicans, P. mir.: Proteus mirabilis; meat isolated strains are the following: S. sci.: S. sciuri, S. aur.: S. aureus, S. sim.: S. simulans, S. xyl.: S. xylosus, S. coh.: S. cohnii, S. equ.: S. equorum, S. sap.: S. saprophyticus, S. hae.: S. haemolyticus, and S. len.: S. lentus. * P < 0.05; ** P < 0.01.
Figure 4
Figure 4
Inhibition rate of Cola nitida's extracts in the fungal growth.
Figure 5
Figure 5
Variation of A. salina larval mortality according to C. nitida extracts concentration.
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