EFFECT OF SUBMERGED FERMENTATION ON THE ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF AQUEOUS EXTRACTS OBTAINED FROM VOACANGA AFRICANA STAPF SEED

Voacanga africana Stapf which belongs to the family, Apocynaceae is among useful medicinal plants of West Africa. The present study investigates antibacterial and antioxidant properties aqueous extracts obtained from raw fermented V. africana. One portion was subjected submerged fermentation for 7 days. Aqueous samples were using standard methods. Antibacterial effect exracts assessed by agar well diffusion while a battery test include DPPH scavenging, ABTS, Fe2+ chelation employed. bioactive compounds in extract gas chromatography-mass spectrophotometer. Extract seed had good antimicrobial with zones inhibition ranging 4.67 22.00 mm. exhibited better capacity scavenging being highest (27.93) when compared Bioactive such as Eicosane, 1,14-Dibromotetradecane, 7-Oxodehydroabietic acid, oleic acid so on Data gathered this revealed that enhances anoxidant presence indicates it could be source natural improvement human health.