Open AccessANTIMICROBIAL ACTIVITY OF TAVERNIERA LAPPACEA FORSSK. EXTRACT AFFECTED BY ITS ACTIVE CONSTITUENTS
Author(s) -
Heba Ibrahim Abd El-Moaty
Publication year - 2016
Publication title -
zenodo (cern european organization for nuclear research)
Language(s) - English
DOI - 10.5281/zenodo.163850
Subject(s) - antimicrobial , traditional medicine , chemistry , food science , microbiology and biotechnology , biology , medicine
Aerial parts successive extraction of Taverniera lappacea demonstrated that the 70% methanol was the highest value (5.66%). It was have positive activity on all tested bacteria (Staphylococcus aureus, Streptococcus spp as bacterial gram positive bacteria), (Escherichia coli, Klebsiella pneumonia, Acinetobacter spp. as gram negative bacteria) and on fungal strain (Candida albicans). Investigation of the active extract (70% methanol) by using HPLC analysis revealed the presence of 22 flavonoid compounds at the aerial parts of the plant, with the major compounds; Apignin-6- glucose -8- rhamnose (227.59 mg/100g), luteolin-6- arabinose -8- glucose (103.91 mg/100g) and Kampferol-3,7-dirhamoside (57.776 mg/100g). Key Words: Taverniera lappacea, flavonoids, antimicrobial activity, HPLC