Chemical characterization and anti-bacterial activity of black tea extract components
Article
Article Title | Chemical characterization and anti-bacterial activity of black tea extract components |
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Article Category | Article |
Authors | Mahdi, H. S. (Author), Mahdi, L. Kh. (Author) and Saour, K. Y. (Author) |
Journal Title | Journal of The Faculty of Medicine Baghdad |
Journal Citation | 47 (2), pp. 174-178 |
Number of Pages | 4 |
Year | 2005 |
Place of Publication | Iraq |
Web Address (URL) | http://iqjmc.net/wp-content/uploads/2016/10/17-10.pdf |
Abstract | Background: Aqueous extracts of black tea exhibited antimicrobial activity against wide range of bacteria. Aim of study: In this investigation the antimicrobially active components of this extract were identified and characterized. The minimal inhibitory concentration (MIC) for each one was determined. Subject & Methods: the active components of the aqueous extract were identified and characterized. The minimal inhibitory concentration (MIC) for each was determined. Tannie acid, theophylline, caffeine and theobromine were isolated by thin layer chromatograhy (TLC) and purified by silica gel column. MIC was assessed by using agar dilution method. Results: Broad spectrum activity of three components excluding theobromine against gram negative and selective gram-positive organisms was observed. Tannie acid showed the greatest potency with MIC of 160 /iglml. whereas the MIC of theophylline and caffeine was 2.5 mg/ml and I O mg/ml respectively. |
ANZSRC Field of Research 2020 | 310101. Analytical biochemistry |
310701. Bacteriology | |
Byline Affiliations | University of Baghdad, Iraq |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q35y5/chemical-characterization-and-anti-bacterial-activity-of-black-tea-extract-components
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