Antioxidant and antibacterial activity of Litchi chinensis Sonn. extracts


  • ศิรินทิพย์ พรมเสนสา
  • ฉัตรลดา หงษ์วิลัย
  • ชนาวิทย์ ปาทา
  • วสุพล คมกล้า
  • ธนกฤต งามแสง
  • ขวัญชัย ศรีทารัตน์
  • จรินยา ขุนทะวาด


Antioxidant activity, Total phenolic content, Antibacterial activity


The aims of this research were to compare the antioxidant activity, total phenolic content and antibacterial activity of different parts of the Litchi chinensis Sonn. which extracted by 50% and 95% ethanol on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. The analysis of antioxidants by DPPH assay found that the branches extracted by 95% ethanol showed the highest antioxidant activity with IC50 values of 0.003 mg/mL. The analysis of total phenolic content found that seed extracted with 50% ethanol had the highest total phenolic content with values of 118.42 mg GAE/mg extract. The antibacterial activity was tested by disc diffusion method. The result showed that leaves extracts had the best inhibition activity on S. aureus that have inhibition zone diameter of 12+0.02 mm, minimal inhibitory concentration (MIC) of 62.5 mg/mL and minimal bactericidal concentration (MBC) of 125.0 mg/mL, respectively. This study shows the properties of different parts of the lychee to provide basic information for future utilization.




How to Cite

พรมเสนสา ศ. ., หงษ์วิลัย ฉ. ., ปาทา ช. ., คมกล้า ว. ., งามแสง ธ. ., ศรีทารัตน์ ข. ., & ขุนทะวาด จ. . (2022). Antioxidant and antibacterial activity of Litchi chinensis Sonn. extracts. Koch Cha Sarn Journal of Science, 44(1), 43–50. Retrieved from



Research Articles