Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth

Biological Research

Hawa ZE Jaafar¹  Ehsan Karimi¹  Ali Ghasemzadeh¹  Mahdi Ebrahimi² 

[1] Universiti Putra Malaysia;Universiti Putra Malaysia” orgdiv1=”Faculty of Veterinary Medicine;

关键词: Fatty acid composition;    Microwave aqueous extraction;    Anti-oxidant activities;    Anti-bacterial activities;   

DOI  :  10.1186/0717-6287-48-9

来源: DOAJ

【 摘 要 】

BACKGROUND: The present study was conducted in order to evaluate the fatty acid profile, anti-oxidant and anti-bacterial activities from the microwave aqueous extract of the leaves of three different varieties of Labisia pumila Benth. RESULTS: The chemical analysis of the extract showed that fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic) acid as the main components in three varieties of L. pumila leaves. Furthermore, the obtained results of the anti-oxidant revealed that L. pumila var. alata contained higher anti-oxidative activities compared to var. pumila and var. lanceolata. However, these values were lower than the tested anti-oxidant standards. On the other hand, the aqueous leaf extracts in all three varieties of L. pumila were also found to inhibit a variable degree of antibacterial activities against eight bacteria (four Gram-positive and four Gram-negative bacteria). CONCLUSIONS: In this study, it was observed the leaves of three varieties of L. pumila exhibited variable patterns of fatty acids and the microwave aqueous extraction possess anti-oxidant and anti-bacterial activities.

【 授权许可】

Unknown