Romes, N. B. and Wahab, R. A. and Hamid, M. A. (2019) Proximate analysis and bioactivity study on acoustically isolated elaeis guineensis leaves extract. In: 2nd International Conference on Biosciences and Medical Engineering 2019: Towards Innovative Research and Cross-Disciplinary Collaborations, ICBME 2019, 11-12 Apr 2019, Bali, Indonesia.
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Official URL: https://dx.doi.org/10.1063/1.5125505
Abstract
Extracts of bioactive compounds from Elaeis guineensis leaves previously acoustically isolated using a probe sonicator that yielded the highest total phenolic content (TPC) was subjected to proximate analysis and antioxidant capacity tests such as ferric reducing antioxidant power assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and antibacterial activity. These tests were aimed to gauge the feasibility of incorporating the extract as an active ingredient in a topically applied nanoemulsion. Results revealed that the leaves extract with a TPC of 209.70 mg gallic acid equivalent (GAE)/g) yielded a FRAP value of 1,417.40 μM Fe2+/mg and exhibited strong DPPH radical scavenging capacity with an IC50 value of 9.899 ± 0.050 μg/mL. The value seen here was equivalent to that of positive controls, Trolox and butylated hydroxytoluene (BHT). Consequently, the proximate composition of the leaves was found to comprise of 18.8% moisture content, 5.2% ash, 11.2% protein, 7.1% fat, 57.7% carbohydrate and energy value of 339.5 kcal/100g. E. guineensis leaves extract showed resistance towards the Gram-positive bacteria, Bacillus subtilis at 50 and 100 mg/mL, respectively, but did not inhibit the growth of the Gram-negative bacteria, Escherichia coli, and Pseudomonas aeruginosa.
Item Type: | Conference or Workshop Item (Paper) |
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Uncontrolled Keywords: | elaeis guineensis leaves, total phenolic content, antibacterial activity |
Subjects: | Q Science > QD Chemistry |
Divisions: | Science |
ID Code: | 89997 |
Deposited By: | Narimah Nawil |
Deposited On: | 29 Mar 2021 05:57 |
Last Modified: | 29 Mar 2021 05:57 |
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