CHEMICAL ANALYSIS AND IN-VITRO ANTIOXIDANT POTENTIAL OF DATURA STRAMONIUM FRUIT-OIL GROWN IN OGBOMOSO SOUTHWEST NIGERIA

The present study analyzed the chemical components and the antioxidant potentials of and antimicrobial activities of the oil isolated from Datura stramonium fruits that were grown in Ogbomoso, Southwest, Nigeria. Fresh fruits of Datura stramonium were collected in the premises of LAUTECH Teaching Hospital. Ogbomoso, South West Nigeria around February 2018. The fruit oil was thereafter extracted with 70% methanol and concentrated with a rotary evaporator. The iodine, saponification, acid, peroxide values were determined titrimetrically. An in-vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total phenol content, reductive potential, ferric reducing antioxidant assay, and hydroxyl radical scavenging activity was used to determine the antioxidants activity of the oil spectrophotometrically. Gas chromatography-mass spectrophotometry (GC-MS) and high-performance liquid chromatography (HPLC) were used to identify the chemical constituents of the oil. The iodine, saponification, acid, and peroxide values of the oil were 86.15 ± 1,01 mg/g oil, 253.85 ± 0.98 MgKOH/g, 5.27 ± 0.032 mgKOH/g, and 2.80 ± 0.79 milli – equivalentO2/kg respectively. A concentration-dependent increase in in-vitro antioxidant activities characterized the data from all the antioxidant parameters tested. While results obtained from GC-MS analysis reveals that the Datura stramonium fruit oil contained phenolic compounds, alkene compounds, aliphatic compounds, amide compounds, and fatty acid, HPLC identified the presence of catechin, rutin, and kaempferol, Oil from Datura stramonium fruit has potent antioxidant potentials and can therefore be looked into for possible utilization.