Journal
BIOLOGICAL RESEARCH
Volume 48, Issue -, Pages -Publisher
SOC BIOLGIA CHILE
DOI: 10.1186/0717-6287-48-9
Keywords
Fatty acid composition; Microwave aqueous extraction; Anti-oxidant activities; Anti-bacterial activities
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Funding
- Ministry of Higher Education Malaysia
- Research Management Centre, Universiti Putra Malaysia (UPM)
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Background: The present study was conducted in order to evaluate the fatty acid profile, anti-oxidant and antibacterial 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 alpha-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.
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