Studies on Nutritional, Phytochemical and Antibacterial Activity of Solvent Extracts of Palmyrah (Borassus Flabellifer) Dried Pulp and Flours
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Date
2015
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Uva Wellassa University of Sri Lanka
Abstract
In this study phytocbemical, nutritionals and antibacterial activity of solvent extracts of pinattu and flours (odiyal, boiled odiyal) was identified and evaluated. Samples were collected from the three different branches of Palmyrah Development Board then extracted with different solvents such as aquous, methanol, ethyl acetate and petroleum ether then concentrated by using rotatory evaporator after that obtained extracts were used for the analysis. Significant differences were observed among all samples for all the nutrients tested and there was no significant difference in moisture content of the samples. Pinattu extracts contained alkaloids, carbohydrates, saponins, phytosterols, phenols, flavonoids, proteins and amino acids and fats & fixed oils, glycosides except tannins. Boiled odiyal flour extracts revealed positive results for carbohydrates, saponins, phytosterols, phenols, flavonoids, proteins and amino acids and fats & fixed oils was present except glycosides and alkaloids. While odiyal flour gave negative results for glycosides test, alkaloids test and tannin test. Total phenolic compounds were highest in aqueous extract of pinattu [19.917(±0.42)] and odiyal [12.837(±0.03)] while boiled odiyal flour was showed in methanolic extract [3.151(±0.05)].Flavonoid content of methanolic extract of pinattu, boiled odiyal flour and odiyal flour were exhibited highest values such as 0.176±(0.00), 0.569(±0.03) and 0.38500.01) when compared with aquous extract 0.00, 0.341(±0.16) and 0.264(+0.00) (mg/g) respectively. Methanolic extracts of pinattu 509.880(+4.18), boiled odiyal flour [203.816(±2.88)] and odiyal [89.692(±1.31)] showed highest total saponin content when compared with other extracts while there were no significance different (p<0.05) between aquous extract of odiyal flour. The antibacterial activity of extracts with different concentration was evaluated according to their diameter of the zone of inhibition against various bacteria and the results were compared with the activity of the chloramphenicol (positive
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Palm and Latex Technology and Value Addition Degree Programme ( PLT)