Comparative Phytochemical and Antibacterial Properties of Piper betle Leave Extracts from Barguna and Moheshkhali, Bangladesh

Objectives: Leaves of Piper betle are frequently used in South and Southeast Asia for traditional treatment and as a mouth freshener. Our purpose is to compare the phytochemical and antimicrobial properties of betel leaves from Barguna and Moheshkhali against Bacillus cereus, Staphylococcus aureus, and Escherichia coli. Methods: We extracted the betel leaves with acetone and ethanol according to the standard procedure. The extracts were analyzed for the presence of phytochemical properties by a standard procedure, antibacterial susceptibility by agar well diffusion method, minimum inhibitory concentration (MIC) by broth dilution assay and functional groups were obtained by FT-IR spectroscopic analysis. Results: We found the presence of a good number of phytochemicals in both Barguna and Moheshkhali extracts. Most of the cases, extracts of Moheshkhali leaves showed a greater zone of inhibition than Barguna extracts. Acetonic and ethanolic extracts of Barguna showed the minimum inhibitory concentration (MIC) from 2.12 to 4.25 mg/ml, where Moheshkhali extracts showed between 2.12-8.5 mg/ml. The functional groups obtained by FT-IR spectra analysis were compared for the extracts. Conclusions: Betel leaves can be utilized to augment the shelf life of foods, treatments and boost up immunity following comprehensive studies.

Comparative Phytochemical and Antibacterial Properties of Piper betle Leave Extracts from Barguna and Moheshkhali, Bangladesh Keywords:

Piper betle , ZOI , MIC , FT-IR , Phytochemical , Properties of P. betle leave extracts