Antibacterial activity of wild piper betle leaves

• Main Author: Muhammad Zulhelmi, Zolkipli
• Format: Undergraduate Final Project Report
• Published: 2015
• Online Access: http://discol.umk.edu.my/id/eprint/6200/

The growing development of chromatography band spectroscopy in phytochemical analysis, make it is become possible to find new bioactive natural products. Piper betle is a climbing vine which is belonging to the Piperaceae family. The betel plants are valued locally both as a gentle stimulant and for its therapeutic properties. Currently, the bioactivity of wild piper betle leaves is not study yet. Hence, this study was conducted to extract leaves of wild piper betle, to test the present of antibacterial activity on the leaves extracts of wild piper betle and to provide the phytochemical profile extract from the leaves of wild piper betle. The wild piper betle leaves was extracted by solvent extraction with ethanol and acetone as solvent. The extract was filtered while the solvent was dried under reduced pressure using rotary evaporator. The dried extract was kept until further use for antibacterial activity and phytochemical analysis. The extracts of wild piper betle leaves was screened for antibacterial activity by using disc diffusion method against two Gram-positive and two Gram-negative bacteria namely Bacillus subtilis, Escherichia coli, Shigella Boydii and Enterococcus faecalis. In the screening, chloramphenicol was used as a positive control disc which was prepared in the same manner. After the screening were finished, all plates were incubated. After incubation, the diameter of the inhibition zone was measured. The experiment was repeated for three times. For the determination of antibacterial activity, experiment was carried out in triplicates. Zone of inhibition was expressed as mean ± standard deviation. To determine the phytochemical profile of wild piper betle leaves extact, tic test was conducted. Acetone extract showed better bacteria inhibitory activity against all cultured bacteria compared to ethanol extract. For acetone extract, maximum zone of inhibition was observed against Enterococcus faecalis with diameter 15.33mm while the minimum inhibition was observed against Escherichia coli with diameter 8mm. For ethanol extract, maximum zone of inhibition was observed against Enterococcus faecalis with diameter 14.33mm while the minimum inhibition was observed against Escherichia coli with diameter 7.33 mm. Based on tic test, ethanol:acetone in 9:1 ratio was the best mobile phase in detecting volatile active compound for ethanol extract of wild piper betle leaves. For acetone extract, hexane:acetone in ratio 7:3 was used as mobile phase.