Antibacterial, antioxidant and phytochemical properties of the ethanolic extract of Ocimum obovatum E.Mey. ex Benth.

作者：Naidoo Y; Sadashiva C T^*; Naidoo G; Raghu K

来源：Indian Journal of Traditional Knowledge, 2016, 15(1): 57-61.

• Ocimum obovatum E.Mey. ex Benth.
• Antibacterial
• Antioxidant
• Phytochemical
• South Africa

This study evaluated the potential antibacterial, antioxidant and phytochemical properties of the ethanolic extract of the leaves of Ocimum obovatum E.Mey. ex Benth. The ethanolic extract of O. obovatum was tested in vitro against Gram-positive (Staphylococcus aureus, Klebsiella sp, and Escherichia coli) and Gram-negative (Proteus sp. and Pseudomonas sp.) strains of bacteria by the disc diffusion method. The maximum inhibition was against Staphylococcus aureus with an inhibition zone of 18 mm. The minimum inhibitory concentration of the extract against the bacteria was also determined. A standard antibiotic disc with Chloramphenicol was used as the positive control. The extract was further tested for antioxidant activity using the 2, 2-diphenyl-1-picryl hydrazyl radical (DPPH) method which was then compared with standard butylated hydroxyanisole (BHA). Antioxidant activity was IC(50)220 +/- p0.05 mu g/ml. Phytochemical screening of the leaves showed the presence of carbohydrates; phenols, flavonoids, tannins, saponins, fixed oils and fats, glycosides and terpenoids.

• 出版日期2016-1