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Evaluations of Phytochemical Contents, Antibacterial and Antioxidant Potential of Methanolic Leaves Extract of Tanacetum camphoratum Less. (Camphor tansy).

Evaluations of Phytochemical Contents, Antibacterial and Antioxidant Potential of Methanolic Leaves Extract of Tanacetum camphoratum Less. (Camphor tansy).

Muhammad Ajmal Khan1, Muhammad Yahya2*, Ali Hazrat2, Javed Khan3, Saeed Jan4, Tabinda Nowsheen2 and Inam Ullah5

1Center of Biotechnology and Microbiology, University of Peshawar, Khyber Pakhtunkhwa, Pakistan; 2Department of Botany, University of Malakand, Chakdara Dir (Lower)-1800, Khyber Pakhtunkhwa, Pakistan; 3Department of Botany Hazara University of Mansehera, Khyber Pakhtunkhwa, Pakistan; 4Department of Pharmacy, University of Swabi, Khyber Pakhtunkhwa, Pakistan; 5Department of Zoology, Abdul Wali Khan University Mardan, Khyber Pakhtunkhwa, Pakistan.

 
*Correspondence | Muhammad Yahya, Department of Botany, University of Malakand, Chakdara Dir (Lower)-1800 KP Pakistan; Email: m.yahyabotanist@gmail.com

ABSTRACT

Tanacetum camphoratum is a rhizomatous perennial herb. The current study investigated the phytochemical constituents, antioxidants, and antibacterial activities of methanolic extracts of T. camphoratum leaves. The methanolic extract was quantitatively evaluated for alkaloids, flavonoids and terpenoids contents. The antibacterial activity of methanolic leaves extract of T. camphoratum was carried out against Gram-positive and Gram-negative bacterial strains through agar well diffusion assay (small wells were made with cork borer and 6μl of plant extract was added to the wells). The antioxidant activity of methanolic leaves extract was evaluated through a well established protocol 2,2-diphenyl-picrylhydrazyl hydrate (DPPH) at various concentrations (50, 100, 150, 200, and 250 µL). The phytochemical analysis of methanolic leaves extract of T. camphoratum showed 2.80% alkaloids, 4.90% flavonoids and 1.80% terpenoids content. The antibacterial activity of the methanolic extract showed high effectiveness against Gram-positive bacteria (MRSA) with 23 mm zone of inhibition (ZOI), whereas against Gram- negative bacteria, S. typhi, E. coli and P. aeruginosa, with ZOI observed was 22, 18 and 20 mm, respectively. Antioxidant activity evaluated by using different concentrations of methanolic extracts showed good activity at 250 μL through DPPH, which depicted the vibrancy in phenolic, flavonoids and terpenoids contents. This insightful study highlighted the potential usage of methanolic leaves extract of T. camphoratum as a broad-spectrum antibacterial agent and an antioxidant source in food and pharmaceutical industry.

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Sarhad Journal of Agriculture

June

Sarhad Journal of Agriculture, Vol.40, Iss. 2, Pages 263-679

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