Antimicrobial and Antioxidant Capacity of Leaf Extract of Piper betle Linn. for Development to Cosmetics

ฤทธิ์ต้านจุลินทรีย์และสารต้านอนุมูลอิสระของสารสกัดใบพลู เพื่อพัฒนาเป็นเครื่องสำอาง

Abstract

From the test of antimicrobial capacity of the leaf extract of Piper betle Linn.,
extracted from ethanol and propylene glycol, using four pathogens according to the Thai
Industrial Standards 152-2555: Staphylococcus aurues, Pseudomonas aeruginosa,
Escherichia coli and Candida albicans, it was found that the extract could inhibit all
bacterial growth. The extract from ethanol inhibited S. aurues with the best result having
an inhibition zone of 2.93 ± 0.28 cm at the concentration of 12.50 mg/ml. It had minimum
inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 3.125 and
6.25 mg/ml, respectively. From the test of microbiological contamination of shampoo and
liquid soap with the extract, there were no excess of aerobic bacteria, yeasts, or molds
according to the cosmetic standard (not more than 1,000 CFU/ml). Moreover, from DPPH
assay, ABTS assay, and FRAD assay, the extract had free radical scavenging activities of
3,653.01 ± 57.72, 17,261 ± 697.00, and 3,616.99± 41.49 mg TAEC/gdw, respectively.
The total phenolic compound with Folin-Ciocalteu reagent was as high as 538.33 ±
13.48 mg GAE/gdw. Meanwhile, the extract from propylene glycol also provided
satisfactory results. So, the leaf extract of Piper betle Linn. is very promising for cosmetic
product development to not only inhibit relevant bacteria, but also scavenge free radicals
which cause wrinkles.