Abstract
Objectives: To understand the potency of herbal formulation of virgin coconut oil (VCO) and andaliman (Zanthoxylum acanthopodium) fruit activity against microbes, effects of ethylene acetate and hexane extracts of fruit of andaliman on viability and ions leakages of Mycobacterium smegmatis dan Staphylococcus aureus treated with VCO has been investigated. Methods: Antibacterial activity of extracts of andaliman fruit, or VCO, or andaliman and VCO against M. smegmatis and S. aureus was investigated using MTT assay method. Membrane disruption of bacterial cells treated with the plant extract and VCO was determined by measuring potassium and sodium ions leakages using Atomic Adsorbtion Spectrophotometer. Results: VCO of 512 μg/ml did not have antibacterial activity. In M. smegmatis treated with andaliman hexane extract, presence VCO decreased both ions leakage whereas in S. aureus treated with ethyl acetate extract only sodium ion was decreased. In both microorganisms, VCO could not protect cells of both M. smegmatis and S. aureus from death caused by andaliman extracts. Conclusions: VCO prevented ions leakages of the bacteria treated with extract of andaliman but did not protects cells from death.
Highlights
Traditional coconut oil, which is widely known before virgin coconut oil (VCO), is an oil that is processed from dried coconut (Cocos nucifera) called as copra
9.028 6.825 41.693 17.121 9.092 11.148 3.839 Not detected susceptible to hexane extract of andaliman fruits; while S. aureus was vulnerable to ethyl acetate extract
Hexane extract of 64 μg/ml and ethyl acetate extracts of 2408 μg/ml was applied to investigate the effect of VCO and andaliman fruit extracts on the viability and ions leakage on M. smegmatis and S. aureus
Summary
Traditional coconut oil, which is widely known before virgin coconut oil (VCO), is an oil that is processed from dried coconut (Cocos nucifera) called as copra. Nowadays, the VCO, refined coconut oil, has been becoming more popular due to its unchanging oil content and vitamins content such as provitamin A, Vitamin E, phytosterol, and polyphenol. The concept of VCO production was inspired by virgin olive oil (VOO). VCO is processed from fresh and ripe coconut flesh mechanically or naturally (without heat), by chemical distillation, bleaching process, and deodorization to maintain oil content [2]. Some examples of VCO health benefits were immunomodulators in chickens [3] and antibacteria used directly [4,5] and through pretreatment to release bound fatty acid content [6]. VOO could be enriched with herbal mixture that has certain ability such as antioxidants to obtain health product that can be used both orally and topically [7]. One of the advantages of this method is the application of herbal maceration via “green process” in oil
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