year 14, Issue 2 (March-April 2020)                   Iran J Med Microbiol 2020, 14(2): 125-132 | Back to browse issues page

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Avijit B, Zerin T, Rajia S. Comparative Phytochemical and Antibacterial Properties of Piper betle Leave Extracts from Barguna and Moheshkhali, Bangladesh. Iran J Med Microbiol. 2020; 14 (2) :125-132
1- Department of Microbiology, Primeasia University, 9, HBR tower, Banani, Dhaka-1213, Bangladesh
2- Department of Microbiology, Stamford University Bangladesh, 51, Siddeswari Road, Dhaka-1217, Bangladesh ,
3- Centre for Advanced Research in Sciences, University of Dhaka, Dhaka-1000, Bangladesh
Abstract:   (780 Views)
Objectives: Leaves of Piper betle are frequently used in South and Southeast Asia for traditional treatment and as a mouth freshener. Our purpose is to compare the phytochemical and antimicrobial properties of betel leaves from Barguna and Moheshkhali against Bacillus cereus, Staphylococcus aureus, and Escherichia coli.
Methods: We extracted the betel leaves with acetone and ethanol according to the standard procedure. The extracts were analyzed for the presence of phytochemical properties by a standard procedure, antibacterial susceptibility by agar well diffusion method, minimum inhibitory concentration (MIC) by broth dilution assay and functional groups were obtained by FT-IR spectroscopic analysis.
Results: We found the presence of a good number of phytochemicals in both Barguna and Moheshkhali extracts. Most of the cases, extracts of Moheshkhali leaves showed a greater zone of inhibition than Barguna extracts. Acetonic and ethanolic extracts of Barguna showed the minimum inhibitory concentration (MIC) from 2.12 to 4.25 mg/ml, where Moheshkhali extracts showed between 2.12-8.5 mg/ml. The functional groups obtained by FT-IR spectra analysis were compared for the extracts.
Conclusions: Betel leaves can be utilized to augment the shelf life of foods, treatments and boost up immunity following comprehensive studies.
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Type of Study: Original | Subject: Medical Bacteriology
Received: 2020/02/3 | Accepted: 2020/03/1 | ePublished: 2020/04/9

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