Anti-inflammatory and Antibacterial Potentials of the Leaf Extract and Fractions of Chrysanthemum procumetens

IF 1.2 Q4 PHARMACOLOGY & PHARMACY Journal of Herbs, Spices and Medicinal Plants Pub Date : 2021-02-26 DOI:10.1080/10496475.2021.1891180
K. Akinwunmi, Esther Odunsi, C. Amadi, Ezekiel G Ajayi
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Abstract

ABSTRACT The anti-inflammatory and antibacterial activity of the methanolic extract and fractions of Chrysanthemum procumetens leaves were evaluated. The extract was obtained from dried leaf samples using 70% methanol and screened for phytochemical constituents. The crude extract was partitioned successively with n-hexane, ethyl acetate and butanol. Membrane stability and inhibition of albumin denaturation assays were done to evaluate the in vitro anti-inflammatory activity. Antibacterial activity was determined using six test bacteria strains of both Gram negative and Gram positive bacteria. Phytochemical screening tested positive for flavonoids, alkaloids, saponins, steroids, tannins and cardiac glycosides. The crude extract had the highest total phenol (344.67 ± 11.26 mg GAE g−1) and flavonoids (230.30 ± 22.11 mg RE g−1) while the butanol fraction had the lowest total phenol and total flavonoids (117.57 ± 9.40 mg GAE g−1 and 100.60 ± 1.99 mg RE g−1, respectively). The crude extracts and fractions exhibited concentration-dependent anti-inflammatory activity, comparable to Ibuprofen. The anti-bacterial activity of the crude extract and ethyl acetate fraction of C. procumetens were positive for Pseudomonas aeruginosa with inhibition zone of 24.30 ± 0.02 mm; 15.5 ± 0.02 mm and MIC of 1.70 ± 0.01 mg mL−1 and 2.00 ± 0.03 mg mL−1, respectively.
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菊花叶提取物及其组分的抗炎抗菌作用
摘要对菊花叶甲醇提取物和部分成分的抗炎抗菌活性进行了评价。提取物使用70%甲醇从干燥的叶片样品中获得,并筛选植物化学成分。粗提取物依次用正己烷、乙酸乙酯和丁醇分配。进行了膜稳定性和白蛋白变性抑制试验,以评价其体外抗炎活性。使用6株革兰氏阴性菌和革兰氏阳性菌的测试菌株测定抗菌活性。植物化学筛选检测出黄酮类、生物碱、皂苷、类固醇、单宁和强心苷呈阳性。粗提取物的总酚(344.67±11.26 mg GAE g−1)和黄酮类化合物(230.30±22.11 mg RE g−1。粗提取物和级分表现出与布洛芬相当的浓度依赖性抗炎活性。procumetens粗提物和乙酸乙酯部分对铜绿假单胞菌的抗菌活性为阳性,抑制区为24.30±0.02mm;15.5±0.02 mm,MIC分别为1.70±0.01 mg mL−1和2.00±0.03 mg mL−1。
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来源期刊
Journal of Herbs, Spices and Medicinal Plants
Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine
CiteScore
3.00
自引率
0.00%
发文量
36
期刊介绍: The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.
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