Identification of Bioactive Compounds and Antibacterial Activity of Limeberry (Triphasia trifolia) Fruit Ethanol Extract against Staphylococcus aureus http://www.doi.org/10.26538/tjnpr/v8i1.16
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Abstract
Bacteria are microorganisms that are widely distributed in various habitats and environments, including food. Food poisoning can be caused by enterotoxin contamination from Staphylococcus aureus. Soft tissue and skin infections are associated with staphylococci or streptococci. The use of synthetic drugs, including antibiotics, is generally done to prevent bacterial infections, but this can result in resistance. Therefore, natural compounds are a potential source used as an antibacterial. Limeberry (Triphasia trifolia) fruit is a potential source of bioactive compounds. Thus, this study aimed to investigate the bioactive compounds and antibacterial activity of limeberry (T. trifolia) fruit ethanol extract against S. aureus. The bioactive compound was extracted using an ethanol solvent. The functional groups of the compounds were analyzed using gas chromatography-mass spectroscopy and Fourier transform infrared. The antibacterial activity was analyzed using disk diffusion by the Kirby-Bauer method. The result showed that the extraction yield was about 22.5%. The ethanol extract of limeberry fruit contains alkaloids such as piperidine alkaloids and polyphenol compounds such as flavonoids and tannins. The hydroxyl (OH) group was detected in the ethanol extract of limeberry and indicated the presence of polyphenol compounds. This extract exhibits antibacterial activity against S. aureus, with an inhibition zone of about 11.94±0.18 mm at a 25% extract concentration. Therefore, this ethanol extract of limeberry fruit can be used as an alternative source of antibacterial agents.
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