ISOLATION AND CHARACTERIZATION OF CHEMICAL COMPOUNDS FROM FRUIT PULP OF CASSIA FISTULA AND THEIR ANTIMICROBIAL ACTIVITY
| Autor: | Kanika Sharma, Deepa Hada |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Chromatography Chloroform biology Chemistry Alternaria solani biology.organism_classification 01 natural sciences 03 medical and health sciences Acetic acid chemistry.chemical_compound 030104 developmental biology Column chromatography Cassia 010608 biotechnology Gas chromatography Gas chromatography–mass spectrometry Mycelium |
| Zdroj: | Journal of Drug Delivery and Therapeutics. 8 |
| ISSN: | 2250-1177 |
| DOI: | 10.22270/jddt.v8i2.1664 |
| Popis: | In the present study effect of chloroform fraction of Cassia fistula fruit pulp on cyto-morphological parameters like mycelium width and conidial size of Alternaria solani has been studied. Column chromatography of chloroform extract and TLC fingerprinting of column fractions were also done. Column fractions were screened for antifungal activity and fraction showing best activity was further subjected to GC MS analysis for the purification and identification of the structure of active compound. Result suggested that mycelium width of Alternaria solani increased up to 77.89% and conidia size of the was reduced up to 97.61% at 1.25 mg/ml (Sub MIC) concentration of the chloroform extract. Eight fractions obtained from column chromatography and fraction no. 2 (FPF-2) showed maximum inhibition i.e. 98.25% against Alternaria solani. Rf values of TLC bands of column fractions were found between the range from 0.60 to 0.97cm. Â GC-MS analysis reveals the presence of butanoic acid, 2-methyl-, Penthiophane (2H-Thiopyran, tetrahydro) and Isopropyl acetate (Acetic acid, 1-methyl ethyl ester). These three compounds are responsible for the antimicrobial activity of Cassia fistula fruit pulp. Keywords: Column chromatography, cytomorphology, Gas chromatography/mass spectrometry, Alternaria solani, Cassia fistula |
| Databáze: | OpenAIRE |
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