EVALUATION EVALUATION OF PHYTOCHEMICAL COMPOUNDS AND ANTIMICROBIAL ACTIVITIES OF HEMIDESMUS INDICUS

ASHALATHA KS; RAJA SHANTHA REDDY AR; RAVEESHA HR

doi:10.22159/ajpcr.2019.v12i6.33178

Authors

ASHALATHA KS Department of Botany, Jnanabharathi Campus, Bangalore University, Bengaluru, Karnataka, India.
RAJA SHANTHA REDDY AR Department of Botany, Jnanabharathi Campus, Bangalore University, Bengaluru, Karnataka, India.
RAVEESHA HR Department of Botany, Jnanabharathi Campus, Bangalore University, Bengaluru, Karnataka, India.

DOI:

https://doi.org/10.22159/ajpcr.2019.v12i6.33178

Keywords:

Hemidesmus indicus,, methanolic extracts,, phytochemicals,, antimicrobial activity

Abstract

Objective: The present study was aimed to investigate the phytochemical screening, antibacterial activities, and identification of bioactive compounds by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) in Hemidesmus indicus root extracts.

Methods: The qualitative and quantitative phytochemical analysis was carried out using standard methods. Bioactive compounds were identified by GC-MS and HPLC analysis. Antibacterial activity of different solvent extracts was carried out using the agar well diffusion method.

Results: Preliminary phytochemical analysis showed the presence of phenols, tannins, alkaloids, flavonoids, proteins, reducing sugar, glycosides, amino acids, steroids, terpenoids, resins, volatile oil, emodols, and coumarins. Total phenolic and flavonoid contents were higher in the methanolic extracts compared to other solvent extracts. 2-hydroxy 4-methoxy benzaldehyde was identified as the major compound. The maximum zone of inhibition was observed in the methanolic extracts of root against Klebsiella pneumoniae, Staphylococcus aureus, and Escherichia coli.

Conclusion: Our results suggest that H. indicus plant contains many chemical compounds and its root exhibits the wide range of antimicrobial activity. Further studies have to be carried out regarding the in vitro multiplication of plant and to enhance the root flavoring compounds for medicinal, food, and beverage industries.

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