NGHIÊN CỨU QUY TRÌNH BÀO CHẾ, ĐÁNH GIÁ HOẠT TÍNH KHÁNG KHUẨN, CHỐNG OXY HÓA CỦA CAO ĐẶC ETHANOL RAU CÀNG CUA (PEPEROMIA PELLUCIDA (L.) KUNTH)

Abstract

Background: Peperomia pellucida (L.) Kunth has many pharmacological effects published in the world. But there are very few studies on this medicinal herb in Vietnam. Peperomia pellucida (L.) Kunth. Objectives: Setting up the preparation process, standardize, surveying the chemical composition of plants and evaluating the anti-oxidation effects and antibacterial activities of ethanol extract of Peperomia pellucida. Materials and methods: The ethanol extract of Peperomia pellucida (L.) Kunth will be investigated for the extraction and preparation parameters by percolation method and standardization of the extract. Then, the antibacterial activity of extract by agar diffusion method and the antioxidant activity by DPPH, FRAP methods will be evaluated. Results: The results showed that the chosen condition for extraction was that the time for maceration was 18 hours; the ratio of medicinal herbs: solvents was 1:12; the ratio of herbs: activated charcoal was 1:0.3; The ethanol extract of Peperomia pellucida (L.) Kunth contains saponins, alkaloids, polyphenols and reducing agents, in which the polyphenol content was 12.44 mgGAE/g, the extract had antibacterial activity against Staphylococcus aureus, almost no effect on E. coli, capable of scavenging DPPH and FRAP free radicals with IC50 of 2535.12 µg/mL and EC50 of 189.69 µg/mL, respectively. Conclusion: the ethanol extract preparation process was achieved and the anti-bacterial and antioxidant were evaluated. These gave useful information for the next investigation of Peperomia pellucida (L.) Kunth in Vietnam.