Purification of Hydroxychavicol from Piper betle Linn and Evaluation of Antimicrobial Activity against Some Food Poison Causing Bacteria

Abstract

The aim of the present study is carried out to purify the medicinally potent Hydroxychavicol from methanolic extract of Betel leaf (Piper betle L.) and evaluation of its antimicrobial activity against some of the selected food poison causing pathogens. Hydroxychavicol was successfully purified by silica gel assisted column chromatography. Authenticity of purified Hydroxychavicol was confirmed by Reverse Phase High Performance Liquid Chromatography (RP-HPLC). Minimal Inhibitory Concentration (MIC) and Minimal Bacterial Concentration (MBC) of E.coli and Salmonella were found to be in the range between 20-50 µg. Furthermore, hydroxychavicol was also tested for Time-kill curve and its potential to inhibit the formation of biofilm against E.coli and Salmonella respectively. In summary, antimicrobial study strongly suggests that the hydroxychavicol possess potent antimicrobial activity against E.coli and Salmonella.

Keywords

• piper betle
• hydroxychavicol
• antimicrobial suspitability
• food poison.