Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/14931
Title: <span style="font-size:15.0pt;font-family:Times-Roman;mso-bidi-font-family:Times-Roman">Comparison of Chemical constituents and antibacterial activities and antioxidant activities of the essential oil from leaves and fruits of <i><span style="font-size:15.0pt;font-family:Times-Italic;mso-bidi-font-family:Times-Italic">Bridelia retusa </span></i><span style="font-size:15.0pt;font-family:Times-Roman; mso-bidi-font-family:Times-Roman">(L.) A. Juss. </span></span>
Authors: Sanseera, Duangsuree
Niwatananun, Wirat
Liawruangrath, Saisunee
Baramee, Aphiwat
Khantawa, Banyong
Pyne, Stephen G.
Liawruangrath, Boonsom
Keywords: GC-MS
Essential oil
<i><span style="font-size:9.0pt;font-family:Times-Italic; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Times-Italic; mso-ansi-language:EN-IN;mso-fareast-language:EN-IN;mso-bidi-language:AR-SA">Bridelia retusa </span></i><span style="font-size:9.0pt;font-family:Times-Roman; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Times-Roman; mso-ansi-language:EN-IN;mso-fareast-language:EN-IN;mso-bidi-language:AR-SA">(L.) A. Juss.</span>
Antibacterial
Antioxidant activities
Issue Date: Nov-2012
Publisher: NISCAIR-CSIR, India
Abstract: <span style="font-size:9.0pt;font-family:Times-Roman;mso-bidi-font-family:Times-Roman">The essential oils from the leaves and fruits of <i><span style="font-size: 9.0pt;font-family:Times-Italic;mso-bidi-font-family:Times-Italic">Bridelia retusa </span></i><span style="font-size:9.0pt;font-family:Times-Roman; mso-bidi-font-family:Times-Roman">(L.) A.Juss. were isolated by hydrodistillation. The essential oils were obtained in 0.0013% yield as a pale yellow liquid and 0.0026% yield as a violet-light brown liquid for the leaf oil and fruit oil respectively. The composition of each essential oil was analysed by means of GC-(FID) and GC-MS. Eleven constituents accounting for 48.77% of total leaves oil were identified. The most abundant compound was phytol (33.4%), followed by phthalic acid (5.2%), 6, 13-dimethoxy-2, 3, 9, 10-tetramethylpentacene-1, 4, 8, 11-tetrone (3.4%), heptacosane (2.3%) and nonacosane (1.2%). Sixteen constituents accounting for 51.8% of total fruits oil were identified. The major components were dibutyl sebacate (25.6%), phytol isomer (4.8%), diacetin (4.3%), tricosane (3.9%), isophytol (2.7%), erucylamide (2.5%), phthalic acid (1.9%), hexadecanoic acid (1.5%) and eicosane (1.2%). The essential oils exhibited strong antioxidant activities with the IC<span style="font-size:5.0pt;font-family:Times-Roman;mso-bidi-font-family:Times-Roman">50 <span style="font-size:9.0pt;font-family:Times-Roman;mso-bidi-font-family: Times-Roman">values of 1.12±0.0010 mg/mL and 1.79±0.0005 mg/mL for the leaf and fruit essential oils respectively, by using the ABTS radical cation scavenging assay. The antibacterial activity of the essential oils was performed by using the standard disc diffusion method. The results revealed that the leaf and fruit essential oils of <i><span style="font-size:9.0pt;font-family: Times-Italic;mso-bidi-font-family:Times-Italic">B. retusa </span></i><span style="font-size:9.0pt;font-family:Times-Roman;mso-bidi-font-family:Times-Roman">were active against <i><span style="font-size:9.0pt;font-family:Times-Italic; mso-bidi-font-family:Times-Italic">Staphylococcus aureus, Escherichia coli </span></i><span style="font-size:9.0pt;font-family:Times-Roman;mso-bidi-font-family:Times-Roman">and <i><span style="font-size:9.0pt;font-family:Times-Italic;mso-bidi-font-family: Times-Italic">Pseudomonas aeruginosa </span></i><span style="font-size:9.0pt; font-family:Times-Roman;mso-bidi-font-family:Times-Roman">with the minimum inhibitory concentrations (MICs) between 20-50 mg/mL. </span></span></span></span></span></span></span>
Description: 733-739
URI: http://hdl.handle.net/123456789/14931
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.71(11) [November 2012]

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