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Physicochemical and anti-microbial properties of sunflower (HELIANTHUS
ANNUUS L.) seed oil
Article · May 2012
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Volume 2 No.4, April 2012 ISSN 2224-3577
International Journal of Science and Technology
©2012 IJST. All rights reserved
http://www.ejournalofsciences.org
Physicochemical and Anti-Microbial Properties of Sunflower (HELIANTHUS
ANNUUS L.) Seed Oil
M.A. Aboki, M. Mohammed, S. H. Musa, B. S. Zuru, H. M. Aliyu, Gero M.,
I. M. Alibe, B. Inuwa
National Research Institute for Chemical Technology, P.M.B. 1052 Zaria – Nigeria
ABSTRACT
Oil from the seeds of sunflower (Helianthus annuus L.) was extracted with n-hexane, and was evaluated for free fatty acid value,
FFA (0.042%), acid value, AV (0.095mgKOH/g), ester value, EV (182.138mgKOH/g), saponification value, SV
(182.233mgKOH/g), iodine value, IV (119.921mgI2/100g), peroxide value, PV (6.322mgO2/kg) and specific gravity, SG (0.915).
The anti-microbial properties of the oil on different pathogenic organisms were evaluated.
Keywords: sunflower seed oil, characterization, anti-microbial properties
1. INTRODUCTION This research work looked into characterisation of
the sunflower seed oil and it also explored also the
Sunflowers are botanically classified as Helianthus antimicrobial properties of the oil to minimise the overuse of
annuus. They are a large plant and are grown throughout the antibiotics in the treatment of infectious diseases, and the
world because of their relatively short growing season. appearance of `multi-drug resistant bacterial strains (resistant
Domesticated sunflowers typically have a single stalk topped to two or more antibiotics) with the view to exploit its ethno-
by a large flower. This is significantly different from the medicinal properties.
smaller, multiply branched wild sunflower. During the
growing season, the individual flowers are each pollinated, 2. MATERIALS AND METHODS
seed development then begins moving from the outer rim of
the flower toward the centre. It generally takes 30 days after Sunflower Seed
the last flower is pollinated for the plant to mature.
Oil can be defined as any greasy substance that is The sunflower seed used was obtained from Institute of
liquid at room temperature and insoluble in water [1]. Oil are Agricultural Research, Ahmadu Bello University- Zaria with
heterogeneous collection of biochemical substances which herbarium voucher number 301.
have in common the property of being soluble in most
organic polar solvents (chloroform, benzene, diethylether Extraction of the oil
e.t.c.) and insoluble in water [2]. The dietary roles of edible
oils and fats are highly recognized. The Food and Agriculture Dried seeds were dehusked and milled, the oil was extracted
Organization (FAO) and the World Health Organization from the resulting powder by adopting the method described
(WHO) have recommended an average daily intake of 55 g- by A.O.A.C [5] which entailed using Soxhlet apparatus to
fat per capita to compliment the requirement for energy [3] extract the oil with n-hexane at 60-65oC. The solvent was
and a 20-30% conversion rate for fat to energy to ensure good recovered from the extract by distillation and the remnant
health[4]. Vegetable oils and fats have wide application in solvent was then driven off by placing the oil-solvent mixture
foods where they are used in frying, salad dressing, in a water-bath leaving behind the purified oil.
shortening of pasty, margarine, cooking and ice cream
manufacture. Sunflowers are used to make oil, meal and Determination of the Physicochemical Properties of
confectionary products. Oil and meal are processed from the
the Oil
same sunflower seed varieties, the conventional sunflower oil
(high linoleic) is used for home cooking oil and margarine
A.O.A.C. [5] standard methods were used to determine the
and for industrial use (paint, etc). The high oleic sunflower oil
physical and chemical properties of the oil, which includes
is used for cosmetics, gasoline blend and other purposes.
the Free Fatty Acid value (FFA), Acid Value (AV), Ester
Edible oils extracted from plant sources are important in
Value (EV), Saponification Value (SV), Iodine Value (IV),
foods and in various other industries (e. g. cosmetics,
Peroxide Value (PV) and Specific Gravity (SG). All tests
pharmaceuticals, lubricants). They are key components of the
were performed in triplicate.
diet and also provide characteristic flavours and textures to
foods. The chemical and physical properties of edible oils
depend primarily on composition (and hence on biological
origin) and temperature.
151
Volume 2 No.4, April 2012 ISSN 2224-3577
International Journal of Science and Technology
©2012 IJST. All rights reserved
http://www.ejournalofsciences.org
Determination of the Antimicrobial Properties of the Activity index (A.I.) = Mean of zone of inhibition of the extract
Zone of inhibition obtained for standard antibiotic drug
Oil Tested Microorganisms
Antimicrobial activity of oil of sunflower seed was 3. RESULTS AND DISCUSSION
investigated against four bacterial isolates and one fungal
isolate, which were obtained from Ahmadu Bello Teaching Table 1 present the physicochemical properties of
Hospital Microbiology laboratory. The bacteria used for the sunflower seed oil. The oil extracted from the sunflower seed
research work include Staphylococcus aureus, Pseudomonas is yellowish in color. It had a specific gravity of 0.825 which
aeruginosa, Escherichia coli, Bacillus subtilis and the fungi showed that it is less dense than water. The iodine value is
used for the research work was Candida albicans. The tested 119.921mgI2 /100g and oils are classified into drying, semi
microorganisms were cultured on Nutrient agar (for bacteria drying and non- drying according to their iodine values. Since
at 370c for 24 h) for the bacteria isolates and on Potatoes the iodine value of sunflower seed oil is higher than 100 it
Dextrose Agar for the fungal isolates (for fungus at 300C for could be classified as semi-drying or drying oil. The high
48-72 h). iodine value indicates that the oil has a high content of
unsaturated fatty acids which is evident in the acid and free
Inoculumn preparation fatty acid values of 0.095mgKOH/g and 0.042% respectively.
The saponification value of the sunflower oil was
A loopful of isolated colonies was inoculated into 4 ml (182.233mgKOH/g).This was lower than the values for some
peptone water and incubated at 370C for 4 h. The turbidity of common oils like palm oil (196-205mgKOH/g), coconut oil
actively growing bacterial suspension was adjusted to match (253mgKOH/g) and palm kernel oil (247mgKOH/g) [8].
the turbidity standard of 0.5 McFarland units prepared by However, this saponification value fall just below the range
mixing 0.5 ml of 1.75% (w/v) barium chloride dehydrate with expected of some edible oils reported by [9]. The low
99.5 ml 1% (v/v) sulphuric acid. This turbidity was saponification value is an indication that the oil may not be
equivalent to approximately 1.2×108 colony-forming units per suitable for soap making, oil-based ice-cream and shampoos.
milliliter (cfu/ml). The grown suspension was used for further
testing. Table 1: Physicochemical properties Sunflower Seed Oil
Antimicrobial bioassay
Parameter Concentration
The antimicrobial activities of the extracts were determined Free Fatty Acid 0.042%
by the Kirby-Bauer agar diffusion method according to Acid Value 0.953mgKOH/g
NCCLS standards [6, 7]. Nutrient Agar and Potato Dextrose Ester Value 182.138mgKOH/g
agar was used for the antimicrobial activity test. Under Saponification Value 182.233mgKOH/g
aseptic conditions in the biosafety chamber, 15ml of Nutrient Iodine Value 119.921mgI2/100g
agar medium was dispensed into pre-sterilized Petri dishes to Peroxide Value 6.322mgO2/kg
yield a uniform depth of 4 mm and inoculated by the bacterial Specific Gravity 0.915 at 25oC
and fungal culture, respectively. The sterile discs (diameter
6mm) were impregnated with different concentration (0.2ml, The antimicrobial activity of oil of sunflower seed extract
0.4ml, 0.6ml) of oil of sunflower seed extract and dried for against the tested microorganisms examined in this study
10-15 minutes. The dried discs were placed on nutrient agar were assessed by the presence or absence of zone of
surface with flamed forceps and gently pressed down to inhibition and zone diameter was measured and recorded as
ensure contact with the agar surface. Streptomycin of shown in table 2 to 6. Similarly, activity index of the extract
(40mg/ml) was used as positive control. The discs were was also determined as shown in table 7.
spaced far enough to avoid reflections wave from the edges of
the petri dishes and overlapping rings of inhibition. Finally, Table 2: Candida Albicans
the petri dishes were incubated for 18 to 24 hours at 370C for
bacteria and 280C for 48 to 72 hours for fungus. The diameter Number of 0.2ml 0.4ml 0.6ml
of zone of inhibition (mean of triplicate) as indicated by clear replication
area which was devoid of growth of microbes was measured 1 9mm 11mm 11mm
2 7mm 8mm 9mm
and recorded.
3 7mm 8mm 9mm
Determination of Activity Index Zone of inhibition of standard antibiotic used streptomycin
40mg/ml) =28mm
The activity index [7] of the crude plant extract was
calculated as:
152
Volume 2 No.4, April 2012 ISSN 2224-3577
International Journal of Science and Technology
©2012 IJST. All rights reserved
http://www.ejournalofsciences.org
Table 3: Pseudomonas Auregenosa
Number of 0.2ml 0.4ml 0.6ml
replication
1 R 8mm 8mm
2 7mm 7mm 9mm
3 8mm 8mm 9mm
Zone of inhibition of standard antibiotic used (streptomycin 40mg/ml) =32mm
Table 4: Bacillus Subtilus
Number of replication 0.2ml 0.4ml 0.6ml
1 R R R
2 R 8mm 8mm
3 8mm 9mm 9mm
Zone of inhibition of standard antibiotic used (streptomycin 40mg/ml) =30
Table 5: Staphylococcus Aureus
Number of 0.2ml 0.4ml 0.6m
replication l
1 7mm 7mm 8mm
2 11m 10m 9mm
m m
3 7mm 8mm 8mm
Zone of inhibition of standard antibiotic used (streptomycin 40mg/ml) =28
Table 6: Escherichia Coli
Number of 0.2ml 0.4ml 0.6ml
replication
1 7mm 8mm 9mm
2 7mm 8mm 7mm
3 7mm 8mm 9mm
Zone of inhibition of standard antibiotic used (streptomycin 40mg/ml) =20
Table 7: Antibacterial Activity Index of Sunflower Seed Oil
Extract conc 0.2ml Extract conc=0.4ml Extract conc=0.6ml
Isolates S A M S A
ZI I ZI I ZI I
C 2 0 2 2 1
albicans 3mm 8mm .821 7mm 8mm .964 9mm 8mm .036
P 3 0 2 3 0
auregenosa 5mm 2mm .462 3mm 2mm .719 6mm 2mm .813
B subtilis 3 0 1 3 0
mm 0mm .267 7mm 2mm .531 7mm 2mm .531
S aureus 2 0 2 2 0
5mm 8mm .893 5mm 8mm .893 5mm 8mm .893
E coli 2 1 2 2 1
1mm 0mm .050 4mm 0mm .200 5mm 0mm .250
MZI=Mean Zone of Inhibition. S=Standard concentration used. AI=Activity Index
153
Volume 2 No.4, April 2012 ISSN 2224-3577
International Journal of Science and Technology
©2012 IJST. All rights reserved
http://www.ejournalofsciences.org
The results obtained from the antimicrobial study is [2] Ihekoronye, A. I. and Ngoddy, P. O. (1985).
interesting looking at the fact that the oil from sunflower seed Integrated food science and technology for tropics.
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the zone of inhibition of the commercial antibiotic use for this (TFNC), Tanzania.
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RECOMMENDATIONS Antibiotic susceptibility testing by a standardized
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The high iodine value portrays that it is rich in Pathology, 45: 493-496.
unsaturated fatty acid which implies that it will have short
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the oxidative and chemical changes in oils during storage are antimicrobial disk susceptibility tests: Approval
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