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VOL. 6, ISSUE 5 (2021)
GC-MS profiling and assessment of antioxidant and antibacterial properties of oil extracts of sichuan pepper
Authors
Lam Dorji Tamang, Sangita Boro, Bhriganka Bharadwaj, Suraj Kumar Sharma
Abstract
Sichuan pepper is a popular food additive and traditional herbal medicine. It has a slight lemony flavor and causes a tingly numbness in the mouth. It is one of the few spices which is an integral part of the traditional Nepali, Northeast Indian, Chinese, Tibetan, and Bhutanese cuisines. The spice is believed to have many medicinal values like stimulates circulation, reduces pain, improves immunity, aids in appetite, protects the stomach, so forth. This study was aimed to evaluate the effectiveness of the Sichuan Pepper oil extract against E. coli and Staphylococcus aureus. Essential oil extraction from Sichuan Pepper was done by using the Clevenger Apparatus. The essential oil exhibited significant DPPH radical scavenging abilities with an inhibitory percentage of 90.01% using 80 µl/ml of the oil extract. The essential oil also exhibited significant antimicrobial activity. The zone of inhibition obtained was 14 mm and 26 mm for S. aureus in 100% and 50% extract, respectively, whereas for E. coli, it was 20mm and 30mm in 100% and 50% extract, respectively. The minimum inhibitory concentration (MIC) of the essential oil of Sichuan pepper against both the organisms was found to be at 10-3µl/ml. Identification of compounds by GC-MS led to the determination of the presence of Sulfoximine in the essential oils of Sichuan Pepper. Sulfoximine has been found to have anti-cancer activity; therefore, its presence in it can be a major path-breaking study. The antimicrobial properties of Sichuan pepper which have been used by people for centuries without any signs of toxicity can be used in the traditional herbal medicines, which play a very important role in primary care systems in the developing world and are becoming increasingly popular in the developed world.
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Pages:1292-1297
How to cite this article:
Lam Dorji Tamang, Sangita Boro, Bhriganka Bharadwaj, Suraj Kumar Sharma "GC-MS profiling and assessment of antioxidant and antibacterial properties of oil extracts of sichuan pepper ". International Journal of Botany Studies, Vol 6, Issue 5, 2021, Pages 1292-1297
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