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008 141117t2014 my a f m 000 0 eng d
020 _aTHE0002269(Local)
020 _aTHE0002270(Local)
039 9 _a201905241205
_bshamsul
_c201905241204
_dshamsul
_c201710120957
_daishah
_c201501151520
_dsafura
_y201411171211
_zfawwaz
040 _aUMP
090 _aQP752.O42 A43 2014 r Thesis
100 0 _aNur Amalina Ahmad
245 1 0 _aChemical composition, antioxidant and antibacterial activity of essential oil from leaf of syzygium polyanthum (wight) walp. /
_cNur Amalina Ahmad
260 _aKuantan, Pahang :
_bUMP,
_c2014
300 _axv, 91 p. :
_bill. ;
_c30 cm. +
_e1 CD-ROM
502 _aThesis (Master of Science in Biotechnology) -- Universiti Malaysia Pahang - 2014
504 _aBibliography : p. 62-73
520 3 _aSyzygium polyanthum (Wight) Walp. is a plant widely consumed as raw vegetables or used in culinary in Malaysia. This study was performed to determine the chemical composition, antioxidant and antibacterial activity of Syzygium polyanthum essential oil from Malaysia. The essential oil was extracted from the leaf by hydrodistillation method. The percentage of the essential oils obtained, for the fresh and the dried leaf were 0.67 % and 1.50 %, respectively. Analysis by GCMS revealed a total of 26 and 29 compounds, representing 71.71 % and 90.92 % of the overall compositions, were detected in the fresh and the dried leaf essential oils. Both oils were characterized by high amount of monoterpene hydrocarbons with α-pinene was the major compounds for the fresh leaf (28.78 %) and the dried leaf (34.15 %). The antioxidant activities of the fresh and dried leaf oils were evaluated using three different assay; DPPH free radical scavenging, β-carotene bleaching and ferrous-ion chelating. Results showed that the oils exhibited a potential antioxidant activity. The antibacterial activity was evaluated using the disc diffusion and microdilution methods against three gram-positive bacteria (Bacillus subtilis, Enterococcus faecalis) and three gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella typhii). The oils exhibited antibacterial activity against all of the tested bacteria. The minimum inhibitory concentration (MIC) values for the fresh leaf oil were in the range of 0.03 mg/ml to 0.25 mg/ml while the MIC values for the dried leaf oil were in the range of 0.03 mg/ml to 0.12 mg/ml. The chemical composition, antioxidant and antibacterial activity of essential oil of S. polyanthum from Malaysia is presented here for the first time
650 0 _aPlants, Medicinal
650 0 _aPlant Oils
_xtherapeutic use
856 4 0 _uhttp://ecollib.ump.edu.my/3707/
_zLibrary access only
999 _aVIRTUA40
_c6518
_d6524
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