CHEMICAL COMPOSITION, IN VITRO ANTIBACTERIAL, AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL FROM LEAVES OF AJUGA PARVIFLORA BENTH

Sanjay Kumar; Mohammad S Javed; Pawan Kumar; Rishendra Kumar

doi:10.22159/ajpcr.2018.v11s2.28529

Authors

Sanjay Kumar Department of Chemistry, D.S.B. Campus Kumaun University, Nainital - 263 002, Uttarakhand, India.
Mohammad S Javed Department of Chemistry, D.S.B. Campus Kumaun University, Nainital - 263 002, Uttarakhand, India.
Pawan Kumar Department of Chemistry, D.S.B. Campus Kumaun University, Nainital - 263 002, Uttarakhand, India.
Rishendra Kumar Deparatment of Biotechnology, D.S.B. Campus, Kumaun University, Bhimtal Campus, Nainital - 263 136, Uttarakhand, India.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11s2.28529

Keywords:

Ajuga, Essential oil, Chemical constituents, Strains, Antibacterial, Antioxidant

Abstract

Objectives: The aim of our study was to evaluate the phytogenic chemical compounds and assess their antibacterial and antioxidant activity of essential oil of Ajuga parviflora Benth. growing in the Himalayan region.

Methods: In the present study, the phytochemical constituents of essential oil were isolated by steam distillation and screened by gas chromatography (GC) and GCâ€“mass spectrometry (GC-MS) analysis from A. parviflora is rich in oxygenated monoterpenoids and sesquiterpenoids. The essential oil was further evaluated for their antibacterial by well-diffusion method and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay at various concentrations.

Results: The major chemical constituents were Î±-cadinol (21.36%), Î±-muurolol (14.2%), cubebol (12.76%), germacrene D-4-ol (9.6%), germacrene D (4.32%), farnesyl acetate (3.58%), longifolol acetate (2.76%), and Î²-bourbonene (2.35 %) whereas monoterpenoids were minor constituents. The zone of inhibition (ZOI) shown by essential oil against test bacterial strains at concentration of 500 Î¼g/ml to Gram-negative bacteria Pseudomonas aeruginosa (5.6 mm), Escherichia coli (5 mm), Salmonella typhimurium (8.6 mm), and Proteus vulgaris (10.7 mm) and Gram-positive bacteria Bacillus subtilis (8.3 mm). At the same time, ZOI of standard antibiotic ciprofloxacin against test bacterial strains was P. aeruginosa (9.6 mm), E. coli (14.3mm), S. typhimurium (19.3 mm), P. vulgaris (17.8 mm), and B. subtilis (20.6 mm), respectively. The free radical scavenging property of A. parviflora employed by in vitro assay methods like scavenging activity of DPPH was 81% at 500 Î¼g/ml concentrations, respectively.

Conclusion: Our study showed that Î±-cadinol, Î±-muurolol, and cubebol as the major components in this oil which was absent in previous findings of A. parviflora and essential oil had potent antibacterial and antioxidant activity, respectively.

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