RESEARCHING THE EXTRACTION PROCEDURE FOR BETEL LEAVES (PIPER BETLE L., PIPERACEAE) FROM AN GIANG AND ASSESSING ANTI-BACTERIAL ABILITY OF THE EXTRACTION
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Abstract
Background: Betel leaves contains lots of chemical components having biological activity, including polyphenol compounds with antimicrobial and antifungal effect. Objectives: Researching the optimal condition to extract and evaluate anti-bacterial ability of betel leaves from An Giang. Materials and methods: Fresh betel leaves were used for extraction with water by reflection module method, some conditions effecting extraction procedure were determined by BCPharsoft software. The in vitro survey was about qualitative anti-bacterial ability and quantitative anti-bacterial ability of betel leaves extraction. Results: Analytical data showed that the betel leaf extract’s efficiency was influenced by 3 survey factors including: material/solvent ratio, extraction time and the amount of concentration left before shaking with dichloromethane. Betel leaf extract had stronger and better effect against gram-positive bacteria (Staphyllococci) than gram-negative bacteria (Enterobacteriaceae, Pseudomonas spp). The antibacterial activity of betel leaf extract was shown on Staphyllococci bacteria with MIC of 32-128µg/mL, on gram-negative bacteria with MIC of 128-256µg/mL. Conclusion: The conditions were determined to give betel extract that has anti-bacterial effect.
Keywords
Betel extract, BCPharsolf, anti-bacterial effect
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