Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth

• Ehsan Karimi ^[1] ; Hawa ZE Jaafar ^[1] ; Ali Ghasemzadeh ^[1] ; Mahdi Ebrahimi ^[2]
  1. [1] Universiti Putra Malaysia

     Universiti Putra Malaysia

     Malasia

     
  2. [2] Universiti Putra Malaysia” orgdiv1=”Faculty of Veterinary Medicine Department of Veterinary Preclinical Sciences
• Localización: Biological Research, ISSN-e 0717-6287, ISSN 0716-9760, Nº. 48, 2015
• Idioma: inglés
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• Resumen

  • 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.