GC-MS analysis of fatty acids and sterols in cabbage oil and its antimicrobial activity against Staphylococcus aureus and Escherichia coli

Authors

  • Chinaemerem Ebenezer Iheme Department of Chemical Sciences, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
  • Enizibe Zedie Williams Department of Chemical Sciences, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
  • Ifeoma Blessing Amadi Department of Chemistry, University of Uyo, Uyo, Akwa Ibom State, Nigeria

DOI:

https://doi.org/10.1234/casi.v2i3/4.19

Keywords:

Cabbage oil, antimicrobial activity, fatty acids, ergosterol, GC-MS

Abstract

This study aimed to evaluate the antimicrobial activity of cabbage oil against Staphylococcus aureus and Escherichia coli.  Cabbage oil was extracted from dried cabbage heads, appearing as a dark fluid with a refractive index of 1.456 and a specific gravity of 0.914 at 20°C. Gas chromatography-mass spectrometric (GC-MS) analysis revealed the fatty acid content of the oil, including palmitic acid, oleic acid, linoleic acid, and linolenic acid. The presence of ergosterol was also detected. The extracted oil showed significant antimicrobial activity against the tested bacteria, with mean zones of inhibition of 14.00 mm against Staphylococcus aureus and 11.07 mm against Escherichia coli. The findings suggest the potential use of cabbage oil as an antimicrobial agent, with further research needed to explore its applications in personal care products.

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Published

2025-11-21

How to Cite

[1]
C. E. . Iheme, E. Z. . Williams, and I. B. Amadi, “GC-MS analysis of fatty acids and sterols in cabbage oil and its antimicrobial activity against Staphylococcus aureus and Escherichia coli”, Comp Appl Sci Impact, vol. 2, no. 3/4, pp. 1–6, Nov. 2025.

Issue

Vol. 2 No. 3/4 (2025): Computing and Applied Sciences Impact (December 2025)

Section

Articles

License

Copyright (c) 2025 Chinaemerem Ebenezer Iheme , Enizibe Zedie Williams, Ifeoma Blessing Amadi

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

The Author(s). This work is licensed under the Creative Commons Attribution-Non Commercial 4.0 International License (CC BY 4.0). https://creativecommons.org/licenses/by/4.0