Heil- und Aromapflanzen

Heil- und Aromapflanzen
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ISSN: 2167-0412


Chemical Constituents Isolated from the Leaf Extracts of Amomum aculeatum Roxb. (Zingiberaceae), In Vitro Evaluation of their Antioxidant, Antimicrobial and Anti-inflammatory Activities

Veerapura Narayanappa Yoganandamurthy1, Ramanath Shubharani2, Mariswamy Mahesh1, Veerapura Narayanappa Murulidhara3*

Members of thegenus Amomum are well known for their biological activities. In thepresent study, chemical constituents, antioxidant, antimicrobial and anti-inflammatory activities with total phenols and total flavonoids from the leaf extract of Amomum aculeatum, belongs to the family Zingiberaceae were analysed. Chemical constituents screening was carried out following the standard protocols. Antibacterial activity was assayed by a well diffusion method using Muller Hilton agar media. Antifungal activitywas analyzed by a well diffusion method using potato dextrose agar. Radical scavenging activity was evaluated by ABTS, DPPH and reducing power assay. Total phenols and flavonoids were estimated by waters 510 HPLC. The anti-inflammatory evaluation was conducted by inhibition of protein denaturation method. Chemical constituents screening showed the presence of tannins, flavonoids, cardiac glycosides, terpenoids, carbohydrates, proteins and total phenols. Antioxidant activity recorded a significant difference in DPPH and reducing power assay compare to ABTS method. Ethanol and aqueous leaf extracts displayed significant anti-inflammatory activity compared to standard (Aspirin). Study recommends the prospect of Amomum aculeatum leaf used both as a medicine and spices aswas shown to have significant antioxidant, antimicrobial and anti-inflammatory activities.