A Study on Phytochemical Analysis and Antibacterial Activity of Piper betel varieties (Kamar and Kumbakonam Vetrilai)

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dc.contributor.authorRamasamy, Sakthivel
dc.date.accessioned2025-07-23T17:35:34Z
dc.date.available2025-07-23T17:35:34Z
dc.date.issued2019
dc.description.abstractPiper betel is a well-known ethno-botanical medicinal plant whose leaf is known to possess antiseptic, antileshmian and antimicrobial properties. Considering these properties a preliminary study on the phytochemicals presentin Piper betel was carried to find the presence of any new antibacterial compounds. Two varieties (Kamar and Kumbakonamvetrilai) of Piper betel leaves were collected from various local markets. Fresh and dry leaf samples were used for phytochemical analysis and antibacterial activity. Based on the qualitative analysis of Piper betel it was found to contain Tannins, Flavanoids, Alkaloids, Terpenoids, Saponins, Cardiac Glycosides and Glycosides. The extract was obtained from dried leaves using ethanol, ethyl acetate and chloroform and also aqueous extract was obtained. Using these crude extracts an attempt was made to find out their antibacterial activity. The antibacterial activity studies showed the prominent zone of inhibition against Bacillus subtilis and Escherichia coli.Further, the isolation and identification of the extract using GC-MASS, HPTLC, NMR etc., will be carried out in future.
dc.identifier.issn2582-1571
dc.identifier.urihttps://ds.dmiseu.org/handle/123456789/50
dc.language.isoen
dc.publisherInternational Journal on Recent Advancement in Biotechnology & Nanotechnology
dc.subjectPhysiology
dc.subjectBiochemistry
dc.subjectPhytochemistry and Histochemistry.
dc.titleA Study on Phytochemical Analysis and Antibacterial Activity of Piper betel varieties (Kamar and Kumbakonam Vetrilai)
dc.typeArticle

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