In vitro study on antimicrobial, antioxidant, FT-IR and GC–MS/MS analysis of Piper betle L. leaves extracts

Abstract

In the present study, antimicrobial and antioxidant activities of methanol, ethanol, hydro ethanol (1:1) and water extracts of Piper betle leaves were investigated in vitro system. In vitro antimicrobial assay showed that the methanol and ethanol extracts possesses a remarkable antimicrobial activity against tested food-borne microorganism [three Gram positive, nine Gram negative, drug resistant field isolates of Escherichia coli (DE) and one fungus isolate], with the minimum inhibitory concentration (MIC) values in the ranges of 0.39–6.25 mg disc−1 for methanol extract. Antioxidant activity was determined using DPPH radical scavenging activity, reducing power assay, total phenolic content and shown comparable antioxidant potential with positive control. Structural elucidation of new bioactive constituents of methanol fraction were done by different analytical techniques such as GC–MS/MS and Fourier Transform-Infrared Spectroscopy (FT-IR). On GC–MS/MS analysis, it revealed the presence of 15 compounds and identified by comparing their retention time. From the FT-IR spectral analysis, it was found that extract possess wide range of functional group such as O–H, C–H, O=C=O, C=C, C–N, S=O and C–O, etc. Hence it is concluded from the results that that P. betle leaves extract might be a new potential source of natural preservative and flavoring agent applicable to food system.