Evaluation of chemical composition of seed oil and oil cake of

The purpose of this investigation was to examine the antibacterial activity of oil derived from Ailanthus excelsa (Roxb) as well as the chemical composition of seed oil and the proximate analysis of oil cake. The oil content of the seeds is ∼ 17%. The seed oil was analyzed using GC-MS/FID, and the results showed that it contained a variety of fatty acids, such as linoleic acid, oleic acid, and palmitic acid. When employed with 100 µL, the oil did not demonstrate any antibacterial activity against the bacteria Staphylococcus aureus, Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, and Bacillus subtilis. The oil does not possess any antifungal action against Candida albicans and Aspergillus flavus. The oil cake is rich in protein and minerals. These findings imply that A. excelsa seed oil and oil cake have the potential to be used in the food and pharmaceutical industries after ascertaining its non-toxic nature and absence of antinutrients. The oil is not having antibacterial activity hence it can be used as a part of nutrient media for bacterial cultures