Evaluation of bioactivities of ultrasound-assisted extraction of betel leaves (Piper betle L.)

Abstract

In this study, the betel leaf extracts were obtained by using an ultrasound-assisted extraction method with different solvents (70% ethanol, 96% ethanol, and water). The biological compounds of the extracts were examined using different biochemical assays, namely total phenolic content, total flavonoid content. ABTS+radical cation decolorization was using to determine the antioxidant activity. The antibacterial activity of the betel leaf extracts was determined using the agar diffusion and co-culture method. The obtained results of this study indicated that the betel leaf extract from the ethanol 96% was considerably more effective than other extracts in both antioxidant and antibacterial activity. The total phenolic and flavonoid content was 386.34 mg GAE/g extract and 55.07 mg QE/g extract, respectively. The half-maximal inhibitory concentration (IC50) of ABTS+ scavenging activity was 47.18 μg/ml. The betel leaf extract from the ethanol 96% showed more effectiveness in antibacterial than in antifungal. The minimum inhibitory concentrations of the 96% ethanol betel leaf extract on Candida albicans, Streptococus. mutans, S. pyogenes, Corynebacterium diphtheriae were 1000, 500, 500, 250 μg/ml, respectively. Results showed that the 96% ethanol ultrasound-assisted betel leaf extract has a potential application in pharmaceuticals and cosmetics.