The Effect of Different Extracting Conditions on the Antibacterial Activity of Moringa oleifera Lam. Leaves Extract for the Development of Antibacterial Meat Tray

Chaichana Piyamawadee; Duangdao Aht-Ong

doi:10.4028/www.scientific.net/MSF.990.183

Paper Titles

The Production of Biodiesel from Waste Cooking Oil (Simultaneous Esterification and Transesterification Using Fe/Zeolite Catalysts from Waste Geothermal)
p.161

Effect of Poly(Acrylic Acid) Based Polymer Flocculants on Sedimentation of Surface Water
p.168

Photocatalytic Degradation of Methylene Blue Using Zinc Oxide/Styrene Butadiene Rubber Photocatalyst
p.173

Pilot Scale Continuous Adsorption of Soluble Oil Wastewater by Modified Sugarcane Bagasse with Al₂(SO₄)₃ as Adsorbent
p.177

The Effect of Different Extracting Conditions on the Antibacterial Activity of Moringa oleifera Lam. Leaves Extract for the Development of Antibacterial Meat Tray
p.183

A Simple Synthesis of Silver Nanoparticles on Cellulose Paper for Antimicrobial Applications
p.191

Characterizing Interfacial Thermal Conductivity in Graphene Nanocomposites
p.197

Effect of Soybean Oil in Eggshell Powder Filled Polylactic Acid Composites on its Mechanical, Thermal and Rheological Properties
p.204

Improved Thermoelectric Behavior of Super-Growth Carbon Nanotube Using Tetrathiafulvalene-Tetracyanoquinodimethane Nanoparticles
p.209

HomeMaterials Science ForumMaterials Science Forum Vol. 990The Effect of Different Extracting Conditions on...

The Effect of Different Extracting Conditions on the Antibacterial Activity of Moringa oleifera Lam. Leaves Extract for the Development of Antibacterial Meat Tray

Abstract:

Moringa oleifera Lam. leaves is the popular plant which provides an impressive range of medicinal uses because of major phytoconstituents in leaves. Such phytoconstituents contents are highly affected by extraction conditions. Therefore, the effects of different solvent extraction, temperature and time of extraction on antibacterial activity and total phenolic contents (TPC) of M.oleifera Lam. leaves extract were determined. The antibacterial result of all extract against E.coli showed no inhibition zone, while ethanolic extracts significantly affected to S.aureus inhibition that increasing concentration of ethanol provided an increasing in inhibition zone and decreasing MIC value from 5 to 1.25 mg/ml. Low-temperature extraction (40°C) was indicated as the optimum temperature which led to high antibacterial activity. The effect of extraction time was directly related to the inhibition zone. The highest inhibition zone and MIC value were obtained from extract which was extracted by using 70%MeoH, 40^OC and 3 h. TPC result revealed a significant relationship with antibacterial activity, meaning that higher TPC led to higher antibacterial inhibition.

You might also be interested in these eBooks

Nano Engineering and Materials Technologies IV

View Preview

Info:

Periodical:

Materials Science Forum (Volume 990)

Pages:

183-187

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.990.183

Citation:

Cite this paper

Online since:

May 2020

Authors:

Chaichana Piyamawadee, Duangdao Aht-Ong*

Keywords:

Active Compounds, Antibacterial Activity, Moringa oleifera Lam. Leaves Extract, Total Phenolic Contents

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] J.P. Prescott, J.M. Harley and D.A. Klein, in: Microbiology. 8 th ed., New York (2008), McGraw Hill publication.

Google Scholar

[2] T.J. Hemen, J.T. Johnson, O.F. Ujah and E.C.C. Udenze: Int J Pharm Pharm Sci. Vol. 4(4) (2013).

Google Scholar

[3] A.W. Bauer. W.M. Kirby, J.C. Sherris and M. Turck: Am.J.Clin.Pathol. Vol. 45(4) (1966), pp.493-496.

Google Scholar

[4] V.L. Singleton and J.A. Rossi: Am. J. Enol. Viticult. Vol. 16 (1965), pp.144-158.

Google Scholar

[5] W.B. Hugo and A.D. Russell, in: Pharmaceutical Microbiology. 7 th ed., Oxford (2007), Blackwell Science.

Google Scholar

[6] A.O.T. Ashafa and A.J. Afolayan:J. Med. Plants Res. Vol. 3(8) (2009), pp.568-572.

Google Scholar

[7] S. Ahmad, R. Sharma, S. Mahajan and A. Gupta: Int. J. Pharm. Pharm. Sci. Vol. 4(2) (2012), pp.629-631.

Google Scholar

[8] H.P.S. Makkar and B. Singh: Anim. Feed Sci. Techol. Vol.36 (1992), pp.13-27.

Google Scholar

[9] H.J. Mahdi, E.M. Yousif, N.A.K. Khan, R. Mahmud, V.A.L. Murugaiyah and M.Z.B. Asmawi: Int J Adv Res. Vol. 4(11) (2016), pp.682-695.

Google Scholar

[10] C.C. Isitua, I.N. Ibeh and J.N. Olayinka: Indian J Appl Res. Vol. 6(8) (2016), pp.553-557.

Google Scholar

[11] A.A. Gaafar, E.A. Ibrahim, M.S. Asker, A.F. Moustafa and Z.A. Salama: Int. J. Pharm. Clin. Res. Vol 8(6) (2016), pp.565-573.

Google Scholar

[12] T. Marrufo, N. Filomena, M. Emilia, F.Florinda, C. Raffaele, D.M. Laura, B.A. Adelaide and D.F. Vincenzo: Molecules. Vol. 18 (2013), pp.10989-11000.

Google Scholar