Estimation of Bioactive Compounds from Saccharum munja Extract for the Evaluation of Anti-oxidants and Anti-bacterial Activities
Tenzin C, Jeyanthi P, Kumar A, Sujesh S and Ramalingam C*
Nano-Food Research Group, Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, VIT University, Tamil Nadu, India
- *Corresponding Author:
- Ramalingam C
Nano-Food Research Group, Instrumental and
Food Analysis Laboratory, School of Biosciences and
Technology, VIT University, Vellore- 632014, Tamil Nadu, India
E-mail: [email protected]
Received date: April 06, 2017; Accepted date: April 26, 2017; Published date: May 02, 2017
Citation: Tenzin C, Jeyanthi P, Kumar A, Sujesh S, Ramalingam C (2017) Estimation of Bioactive Compounds from Saccharum munja Extract for the Evaluation of Anti-oxidants and Anti-bacterial Activities. J Food Process Technol 8:671. doi: 10.4172/2157-7110.1000671
Copyright: © 2017 Tenzin C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
From time memorial, humans have used many plants as a treatment for many diseases. About two third of plant species are estimated to have a medicinal value. Plants synthesize phytochemicals which have anti-inflammatory, anti-oxidative and anti-microbial microbial properties thus making them important therapeutic sources. In this study, stem and leaf extract of Saccharum munja was prepared in ethanol and was screened for the presence of important phytochemical compounds. The different constituents present in the extract were identified by using GC-MS analysis. The extract was also found to possess potential antibacterial property and anti-oxidative activities. Also, an attempt was made to compare the effectiveness of stem and leaf extract of the plant. Stem extract was found to have better anti-oxidative activity than leaf extract.