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Extraction of volatiles from areca nuts and their antimicrobial properties

Authors: Bajerová Petra | Machová Martina | Ventura Karel | Bajer Tomáš

Year: 2021

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Extraction of volatiles from areca nuts and their antimicrobial properties	Background: Up to 10-20% of the world´s population (up to 600 million people) chews betel quid, making it the 4th most used drug, but there are not enough information about content of areca nut. There were confirmed a lot of biological properties of areca nut, one of them is antimicrobial effect and the substances contained in the areca nut inhibit the Gram-positive microorganisms that cause dental caries. Objective: Determinate the volatile compounds from areca nut by using two different extraction methods (head-space solid phase microextraction - HS SPME and simultaneous hydro distillation extraction - SHDE) and to test antimicrobial activity of SHDE products on selected microorganisms. Methods: Chemical composition of volatile fractions areca nut after HS-SPME and simultaneous SHDE were studied. Separation and identification of extracted compounds were performed using gas chromatograph coupled with mass spectrometer. The antimicrobial effect of obtained extracts (distillation residue, hydrolate, and SHDE extract) was tested against 9 microorganisms (Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus agalactiae, Streptococcus canis, Streptococcus pyogenes and Candida albicans) by using agar disk diffusion method. Results: In total, 99 compounds in all measured samples were detected. In general, these compounds belonged to the following groups: alcohols, carbonyl compounds, fatty acids, esters, terpenes, terpenoids, and aliphatic hydrocarbons. SHDE extract of areca nut shows antimicrobial effect against each strain included in this study, distillation residue and hydrolate did not inhibit any of the tested bacteria. Conclusion: Compounds from areca nut were extracted by using two different ways, concretely using HS-SPME and SHDE. A total of 99 volatiles were identified using gas chromatography-mass spectrometry and retention indices. The extracts obtained using SHDE were tested for their antibact	SHDE; HS-SPME; volatiles