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Biological Research

versión impresa ISSN 0716-9760

Resumen

KARIMI, Ehsan; JAAFAR, Hawa ZE; GHASEMZADEH, Ali  y  EBRAHIMI, Mahdi. Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth. Biol. Res. [online]. 2015, vol.48, pp.1-6. ISSN 0716-9760.  http://dx.doi.org/10.1186/0717-6287-48-9.

BACKGROUND: The present study was conducted in order to evaluate the fatty acid profile, anti-oxidant and anti-bacterial activities from the microwave aqueous extract of the leaves of three different varieties of Labisia pumila Benth. RESULTS: The chemical analysis of the extract showed that fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic) acid as the main components in three varieties of L. pumila leaves. Furthermore, the obtained results of the anti-oxidant revealed that L. pumila var. alata contained higher anti-oxidative activities compared to var. pumila and var. lanceolata. However, these values were lower than the tested anti-oxidant standards. On the other hand, the aqueous leaf extracts in all three varieties of L. pumila were also found to inhibit a variable degree of antibacterial activities against eight bacteria (four Gram-positive and four Gram-negative bacteria). CONCLUSIONS: In this study, it was observed the leaves of three varieties of L. pumila exhibited variable patterns of fatty acids and the microwave aqueous extraction possess anti-oxidant and anti-bacterial activities.

Palabras clave : Fatty acid composition; Microwave aqueous extraction; Anti-oxidant activities; Anti-bacterial activities.

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