PHYTOCHEMICALS AND ANTIBACTERIAL ACTIVITY OF MUNTINGIA CALABURA LEAVES BASED PRODUCT

Gilbis Tamil Priya^1,2* and Yasmin Y^1,2

^*Correspondence: Gilbis Tamil Priya, Department of Zoology, Muslim Arts College, Thiruvithancode, Kanyakumari District, Tamil Nadu, India, Email:

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Introduction

Traditional medicine encompasses multiple indigenous traditions around the world. In western and other developed nations, its usage is often in conjunction with, and complementary to, modern medicine. As a treatment to its persistence, over 80% of the world population is known to still utilize traditional medicine for primary health care. Most are in under developed countries, many of which are situated in biodiversity hotspots in Southern Asia, Africa, Central and Southern America among others. Plants are the Single largest source for traditional medicines [1].

Plants have an limitless ability to synthesize secondary metabolites. These substances serve as the molecules of plant defense against predation of microorganism, insects and herbivores [2]. The compounds that are superintended for the therapeutic effect are usually the secondary metabolites. A systemic study of crude drug embraces through consideration of both primary and secondary metabolites derived as a result of plant metabolism. The plant material may b subjected to phytochemical investigation for the detection of various plant constituents [3].

There has been an increased urgency to discover novel antibiotics/antimicrobial compounds due to emergence of drug resistance microorganisms. Therefore, an infection caused by antibiotic resistant microbes complicates conventional treatment causing prolonged illness and increases the death risks [4]. Muntingia calabura L. is one of those many traditional plants that is known to control blood glucose levels. It is extracted by steeping the dried leaves in hot water [5]. The acquired knowledge of plant extracts and phytochemicals usage possessing antimicrobial properties can be of great significance in therapeutic treatments.

Many plant extracts show their antimicrobial traits, which is due to the presence of compounds synthesized in the secondary metabolism of the plant. These secondary metabolites mainly consists of phenolic including polyphenols, flavonoids, tannins and quinines known for their potent antioxidant, cytotoxic and antimicrobial activities [6].The high content of flavonoid from cherry leaves may be referred as a natural antioxidant and has biological activity due to the rough surface of its leaves. Cherry leaves has glandular trichome, is a secretory accumulation of bioactive compounds associated with antioxidant activity [7]. The leaves are rich in flavanoidal compounds like flavanones, flavones, flavans and biflavans as the major constituents, possessing antidiabetic and cytotoxic activities [8].

Extraction are a way to separate a desired substance when it is mixed with others. The mixture is brought into contact with a solvent in which the substance of interest is soluble, but the other substances present are insoluble. Components of active compounds from plants or animals can be extracted based on "Like Dissolved Like Theory" compounds will be extracted depends on solubility [9].

Many underdeveloped countries are rich in biodiversity hotspots like Southeast Asia, AFRICA, Central and Southern America. Among all the natural resources, plants are the single largest source for traditional medicines, accounting for 25% of new drugs components being tested for clinical trial [10].

In the present study Muntingia calabura leaves was selected, a shrub introduced to Southeast Asia from Trophical America. It is also known locally as Jamaica cherry, belonging to Elaeocarpaceae family [11]. For its high adaptability to strive, even in poor soil conditions including acidic or alkaline, M. calabura is now the most commonly found roadside plants in Malaysia [12]. It is well adapted in areas where it is introduced, This plant species is heavily indigenized in most localities [13]. It is often seen growing as roadside trees [14].

Objectives

✔ To Formulate Muntingia calabura leaves chapatti flour.
✔ To Estimate the antibacterial activity of Muntingia calabura leaves powder.
✔ To Analyze the Phytochemical present in Muntingia calabura leaves powder.
✔ To Identify the Keeping quality of Muntingia calabura leaves powder.
✔ To Evaluate the Organoleptic properties Muntingia calabura leaves powder chapatti.

Materials and Methods

Procurement of the samples

The fresh leaves of Muntingia calabura Leaves is collected as sample, It was collected from the Mulagumoodu Junction near Azhagiamandapam. The other ingredients such as wheat purchased from a nearby supermarket in Kulashekaram, Kanyakumari district in Tamilnadu.

Processing of sample

The sample are thoroughly washed in running water 4-5 times. The samples were cleaned to remove the dirt and the foreign particles. The samples were dried separately by shadow drying with full care and attention. Then the dried leaves were powdered using a standard mixer until it becomes a fine powder. The powder was the stored in an airtight container for further use.

Formulation of chapatti flour

The wheat flour is made by taking the wheat berry, removing the bran or outer shell and grinding the seed in to a flour like consistency. Take 95gm of wheat flour and add 5 gm of leaves powder in to it. Make it as a Muntingia calabura leaves powder chapatti flour.

Method of preparation

The powered Mutingia calabura leaves were used for the preparation of chapatti .Take a large- sized bowl. Put two cups of flour along with add pinch of leaves powder, mix it well and then add a cup of water, salt and ghee in it. Mix well and start kneading a dough. Make sure that the dough is not too thick nor too thin. It has to be of a soft and pliable consistency. Add water to get the consistency right. Keep kneading for a while. Now roll out few balls from the prepared dough. Place them on a flat surface, flatten them further with the help of a rolling pin. Keep using the flour in order to prevent the rolls from sticking to the surface. Once the chapattis get the perfect round shape, place a pan on the medium flame.

Sensory evaluation

Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to use of human senses for the purpose of evaluating consumer products.

Sensory analysis was conducted in a clean undisturbed environment. The prepared product was coded and presented to score card were the quality parameters such as appearance, taste, color, texture, flavor and overall acceptability were qualified. Prepared products was subjected to sensory analysis to find out acceptability. The product was organoleptically evaluated by 20 semitrained judges from the department of Nutrition & Dietetics, Muslim Arts College, Thiruvithancode.

Keeping quality

Keeping quality of Muntingia calabura leaves powder were done to find out the storage behavior of the product. They were kept in room temperature for a period of 3 months. They were examined .Once in a week to find out the growth of microbes and off flavor.

Statistical analysis

The primary data thus collected were consolidate and subjected to statistical analysis Mean, Standard Deviation & Error Mean.

Phtyochemical analysis

Qualitative analysis

Flavonoids

To 5 ml of the diluted ammonia solution, a portion of the solvent extract (50 mg) followed by addition of concentrated sulphuric acid. The visible colour changes were observed.

Tannins

Tannins were determined by mixing 50 mg extract, 2 ml of water and 2 drops of ferric chloride. A green colour indicated the presence of tannin.

Saponins

The extract (50 mg) was diluted with distilled water and made up to 20 ml. This suspension was shaken in a graduated cylinder for 15 min and the result was observed.

Terpenoids

50 mg of each extract was mixed with 2 ml of chloroform. To this one ml concentrated sulphuric acid was added.

Phenolic compounds

The extract (50 mg) was dissolved in 5 ml of distilled water. To this, few drops of neutral ferric chloride solution was added.

Antibacterial activity

The antibacterial activity against Staphylococcus aureus, Staphylococcus epidermis, Pseudomonas and Klebsiella pneumoniae were analyzed using standard procedure.

Results

Phytochemical analysis

Muntingia calabra leaves extracts were subjected to qualitative phytochemical analysis to detect the presence or absence of phytochemical.

Qualitative analysis

The extract was subjected to standard chemical test for the detection of different phytochemical constituents. Results on the presence and absence of flavonoids, tannin, saponin, terpenoids, and phenolic compounds were reported in the Table 1.

Table 1: Qualitative analysis.

Table 1 shows that qualitative analysis of flavonoid, saponins, terpenoids and phenols were analysed in Muntingia calabura leaves powder. Various solvents used such as Methanol, Ethanol, Acetone, Chloroform and water. In this table it shows that the presence, more abundance, highly abundance, absence of the phytochemicals present in Muntingia calabura leaves. In this present study flavonoids and phenols are highly abundant in methanol extract. The Antibacterial activity of Muntingia calabura leaves in different extracts weretabulated below Table 2.

Table 2: Antibacterial activity of Muntingia calabura leaves.

Table 2 shows that ethanolic extract of Muntingia calabura leaves shows highest inhibition against the growth of staphylococcus aureus, methanolic extract of Muntingia calabura leaves shows highest inhibition against the growth of Staphylococcus epidermis, ethanolic extract of Muntingia calabura leaves shows highest inhibition against the growth of Pseudomonas and methanolic extract of Muntingia calabura leaves shows the highest inhibition against the growth of Klebsiella pneumonia.

Sensory evaluation

The sensory characteristics like appearance, colour, flavor, texture, taste and overall acceptability were analysed and tabulated below Table 3.

Table 3: Sensory parameters.

The Mean score for appearance of black tea is 4.7 and Muntingia calabura leaves powder Chapatti is 4.8 which is higher than standard. The score value for Texture of standard chapatti is 4.6 and Muntingia calabura leaves powder chapatti is 4.7 which is higher when compared to standard.

The score value for taste of standard chapatti is 4.5 and Muntingia calabura leaves powder chapatti is 4.8which is higher when compared to standard. The score value for Flavor of standard chapatti is 4.75 and Muntingia calabura leaves powder chapatti is 4.95 which is higher when compared to standard. The score value for Colour of standard chapatti is 4.75 and Muntingia calabura leaves powder chapatti is 4.9 which is higher when compared to standard. The Mean score for Over all Acceptability of standard chapatti is 4.7 and Muntingia calabura leaves powder chapatti is 4.95 which is higher when compared to standard.

Keeping quality

Up to 60 days there were no changes in both room temperature and refrigeration storage. After 60th day changes were seen in room temperature but there were no changes in refrigerator storage (Table 4).

Table 4: Keeping quality of Muntingia calabura leaves powder.

Discussion

Most of the organism are well protected against free radical damage by enzymes such as superoxide dismutase, catalase and by natural antioxidant compounds like ascorbic acid, tocopherols and glutathione [15]. In our body the cooperative defense system protects the body from free radical damage that includes antioxidant nutrients . Hence the antioxidant present in food is an important health protecting factor because of their safety, potential nutritional and therapeutic effect [16].

Phytochemical analysis of Muntingia calabura leaf extract revealed the presence of flavonoids, steroids, steroidal/ triterpenoidal compounds and their glycosides. The significant anti-diabetic activity of Muntingia calabura leaf extract may be due to the presence of flavanoids, as the literature reveals that the plant flavanoids have antidiabetic activity [8].

Based on the phytochemical screening, it was known that M.Calabura leaf extract contained flavonoid, tannins, triterpenoids, steroids and polyphenols compounds. Flavonoids were thought to decrease blood glucose levels by enhancing insulin secretion, reducing apoptosis and promoting proliferation of pancreatic beta cells, reducing insulin resistance, inflammation and oxidative stress in muscle and promoting translocation of glucose transporter type 4 (GLUT4) via phosphatidylinositol- 3-kinase(P13K)/Akt and AMP-activated protein kinase ( AMPK) pathways [17].

Stress involves complex biochemical, Neural and immunological mechanism and plays a crucial role in the progression of a variety of disease states ranging from psychiatric disorders like depression and anxiety, immune suppression, cardiovascular disease, hypertension, peptic ulcer, migraine, allergies, asthma, premature aging rheumatic disease and endocrine disorder [18].There is a dire need from agents having neuroprotective and neuropharmacological activity enhancing learning and memory function of the brain [19].

The beneficial medicinal effects of plant materials typically result from the combinations of secondary metabolites present in the plant, through additive or synergistic action of several chemical compounds acting at single or multiple target sites associated with physiological process. This fact has a basis in the sense that medicinal action of plants are unique to particular plant species or groups [20].The Presence of flavonoids, alkaloids, terpenoids and fatty acids in the plant extract have been reported to be responsible for anxiolytic and sedative efforts observed in different plant extracts [21].

Scientifically, this plant has been proven antinociceptive, anti-inflammatory and anti-pyretic properties [7], potential antimicrobial activity [22], potent antityrosinase and antioxidant activities [23], Cardio protective effect [24]. M. calabura also inhibited in vitro growth of candida albicans and Cryptococcus neoformans [25].

Conclusion

It is concluded from the present study that Muntingia calabura leaves are rich in phytochemicals. The pharmacological activities of the extract were analysed and found to possess antibacterial properties. The antibacterial activity of Muntingia calabura leaves powder extract was analyzed. The keeping quality of the Muntingia calabura leaves powder was also checked and the result showed that Muntingia calabura leaves powder has no changes until 60 days in both room temperature and refrigeration storage. So, Muntingia calabura leaves are highly beneficial for our health and can be consumed by so many disease patients especially diabetic patients.

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