Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties

Murraya koenigii or commonly known as curry tree is an aromatic shrub in the family Rutaceae. The tree can be found in a tropical to sub-tropical regions and people use it for centuries in cooking, and ethnomedicinal purposes in traditional remedy. This study was focused to investigate the effects o...

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Main Author:	Sivam, Esha Darshini
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Q Science (General)
Online Access:	http://eprints.utm.my/id/eprint/102469/1/EshaDarshinISivamMSChE2022.pdf
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id	my-utm-ep.102469
record_format	uketd_dc
spelling	my-utm-ep.1024692023-09-03T06:20:05Z Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties 2022 Sivam, Esha Darshini Q Science (General) Murraya koenigii or commonly known as curry tree is an aromatic shrub in the family Rutaceae. The tree can be found in a tropical to sub-tropical regions and people use it for centuries in cooking, and ethnomedicinal purposes in traditional remedy. This study was focused to investigate the effects of ethanol concentration and solid to liquid ratio on the M. koenigii leaf extraction to obtain high total phenolic content (TPC) with high antioxidant and antibacterial properties. The extraction was carried out in a reflux system at three different solid to liquid ratios, namely 1:5, 1:10 and 1:20, in two different ethanol concentrations, which were 75% and 99% ethanol. The other fixed extraction conditions were set at 50°C for one hour. The antioxidant activity of M. koenigii leaf extracts were determined using the colorimetric DPPH radical scavenging assay, and recorded the highest antioxidant activity with the IC50 0.517mg/ml from the 1:5 solid to liquid ratio in 75% ethanol. This ratio also produced the highest TPC 51.04 mg GAE/g dried extract. The optimized leaf extract was then analysed for its antibacterial properties against Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli with significant inhibitory actions at the minimum inhibition concentration, 2.708 mg/ml, 0.338 mg/ml, and 5.415 mg/ml, respectively. This study showed that ethanol 75% with solid to liquid ratio of 1:5 had the highest antioxidant and TPC content respectively. The data obtained implicated that an increased phenolic content in M.koenigii leaves extracts proportionally increases their antioxidant efficiency. 2022 Thesis http://eprints.utm.my/id/eprint/102469/ http://eprints.utm.my/id/eprint/102469/1/EshaDarshinISivamMSChE2022.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:152373 masters Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Sivam, Esha Darshini Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
description	Murraya koenigii or commonly known as curry tree is an aromatic shrub in the family Rutaceae. The tree can be found in a tropical to sub-tropical regions and people use it for centuries in cooking, and ethnomedicinal purposes in traditional remedy. This study was focused to investigate the effects of ethanol concentration and solid to liquid ratio on the M. koenigii leaf extraction to obtain high total phenolic content (TPC) with high antioxidant and antibacterial properties. The extraction was carried out in a reflux system at three different solid to liquid ratios, namely 1:5, 1:10 and 1:20, in two different ethanol concentrations, which were 75% and 99% ethanol. The other fixed extraction conditions were set at 50°C for one hour. The antioxidant activity of M. koenigii leaf extracts were determined using the colorimetric DPPH radical scavenging assay, and recorded the highest antioxidant activity with the IC50 0.517mg/ml from the 1:5 solid to liquid ratio in 75% ethanol. This ratio also produced the highest TPC 51.04 mg GAE/g dried extract. The optimized leaf extract was then analysed for its antibacterial properties against Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli with significant inhibitory actions at the minimum inhibition concentration, 2.708 mg/ml, 0.338 mg/ml, and 5.415 mg/ml, respectively. This study showed that ethanol 75% with solid to liquid ratio of 1:5 had the highest antioxidant and TPC content respectively. The data obtained implicated that an increased phenolic content in M.koenigii leaves extracts proportionally increases their antioxidant efficiency.
format	Thesis
qualification_level	Master's degree
author	Sivam, Esha Darshini
author_facet	Sivam, Esha Darshini
author_sort	Sivam, Esha Darshini
title	Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
title_short	Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
title_full	Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
title_fullStr	Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
title_full_unstemmed	Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties
title_sort	extraction optimization for murraya koenigii leaves with high antioxidant and antibacterial properties
granting_institution	Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2022
url	http://eprints.utm.my/id/eprint/102469/1/EshaDarshinISivamMSChE2022.pdf
_version_	1776100930420211712

Extraction optimization for Murraya koenigii leaves with high antioxidant and antibacterial properties

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