Volume: 7, Issue: 3, March, 2017
Evaluation of Antibacterial and Antioxidant activities of Essential oil from Michelia champakaAuthor Affiliations
Antibiotic resistance has been called one of the world’s most pressing public health problems. Irrational use of antibiotics promotes development of resistance against bacteria. The antimicrobial properties of medicinal plants are being increasingly reported from different parts of the world as they found to have lesser side effects and devoid of drug resistance. In an effort to expand the spectrum of antibacterial agents from natural sources the present study aimed to evaluate antibacterial and antioxidant activity of essential oil from the flowers of Michelia champaka (M. champaka). Essential oil was extracted from flowers of M. champaka by hydro distillation method using Clevenger’s apparatus and screened for its antibacterial activity against gram positive (Micrococcus luteus, Streptococcus mutans) and gram negative (Escherichia coli, Salmonella typhi) strains. The minimum Inhibitory Concentration (MIC) of oil was determined using an agar diffusion method. Nevertheless the peroxide antioxidant assay was also performed. It was observed that essential oil has shown remarkable antibacterial activity against Streptococcus mutans (the causative agent for dental caries) with a zone of inhibition of 30 mm. A zone of inhibition was compared with standard antibiotic gentamicin. The MIC was reported as 25 mg/ml. The % inhibition of peroxide free radical was found to be 63.7% at 200mg/ml concentration. The antibacterial and antioxidant activity of M. champaka essential oil (MCEO) was due to various phytoconstituents. Hence MCEO can be used as an antibacterial source and phytoconstituents responsible for this activity can be explored and utilized in discovery of leads in the area of pharmacy research.
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