Fibroblast growth stimulation, DPPH antioxidant assay and antimicrobial activities of Funtumia elastica (Preuss) Stapf (Apocynaceae) leaf extracts

Aims: To investigate the scientific basis for the wound-healing properties of Funtumia elastica (Apocynaceae) leaf extracts using relevant in vitro fibroblast growth stimulation, antimicrobial and DPPH-antioxidant assays. Place and Duration of Study: School of Health, Sports and Bioscience (Bioscience Laboratories), University of East London in the United Kingdom, between July 2007 and May 2010. Methodology: Methanolic extract of the leaves, and petroleum ether, ethyl acetate, n- butanol and aqueous fractions partitioned thereof were tested for antimicrobial activities against common wound pathogens (such as Staphylococcus spp, Pseudomonas aeroginosa and Escherichia coli). The Broth dilution method was used to determine the minimum inhibitory concentrations (MIC) of the extracts and fractions. The antioxidant activities were also determined using a 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay; whilst the ability to stimulate fibroblast growth was investigated using the MTT (3- [4, 5-dimethylthiazol-2-yl]-2, 5-diphenyltetrazolium bromide) assay. Results: The n-butanol fraction exhibited the greatest overall activities. It stimulated the growth of fibroblast cells by 28%, and showed MIC range of 0.13 - 1.0 mg/mL against the Staphylococci species, P. aeruginosa, Bacillus subtilis and E. coli. The non-polar petroleum ether fraction exhibited MICs greater than 2.0 mg/mL against all the organisms. All the fractions exhibited antioxidant activities greater than or comparable to that of ascorbic acid. Conclusion: Collectively, the antioxidant activity, fibroblast growth stimulation and the antimicrobial activities demonstrated by F. elastica leaf extracts provide some evidence to support the use of the plant to manage wounds in African folklore medicine

Preparation of Ghanaian Dish 'Fufu' With Evaporated Milk

Abstract Fufu is a staple and well patronised traditional Ghanaian dish. It is mainly made from cassava or yam, mostly with added unripe plantain or cocoyam. The food is almost always eaten with soup. In the current study, evaporated milk has been used in preparation of the dish as well as the soup that mainly goes with the food. A ratio of 2:1 evaporated milk and water was used to prepare the food; and the soup was also prepared by using the same milk and ground-nut paste to obtain a creamy soup that had chicken as the accompaniment. Eighty percent (80%) of the five food evaluation experts who assessed the food indicated that they extremely liked the product of the new recipe; the remaining 20% also liked the food very much. The food was generally accepted by all the experts who recommended incorporation of milk into preparation of the meal from time to time. Preparation of the food with milk adds the rich nutrient components of the milk to the cassava which principally contains carbohydrate to make up for some nutrients that may be lacking in the food. Adding milk to the mainly carbohydrate-rich fufu is therefore highly recommended as this will make the food richer in nutrients required by the body. Furthermore, the study has shown that milk can be used in the preparation of main course meals apart from the normal beverages and light food in which the product is mainly used