Development of patchouli oil and crude extract from patchouli (Pogostemon cablin) with antibacterial activity

Patchouli (Pogostemon cablin) in the Libiatae family, is a shrub with fragrant-smelling leaves. The essential oil obtained from patchouli (patchouli oil) has the property of aromatherapy, stimulation of nervous system to normal condition, relief of strain and anti-inflammatory activity and used as a...

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Main Authors Pornpat Sam-ang(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Chemistry. Natural Products and Organic Synthesis Research Unit) E-mail:anongwan_kae@hotmail.com, Boonsong Kongkathip(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Chemistry. Natural Products and Organic Synthesis Research Unit), Pareeya Udomkusonsri(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Veterinary Medicine. Department of Pharmacology), Yupa Mongkolsook(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute), Maliwan Tanasombat(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute), Ngampong Kongkathip(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Department of Chemistry. Natural Products and Organic Synthesis Research Unit)
Format Conference Proceeding
LanguageThai
Published Bangkok (Thailand) 2008
Subjects
Antibacterial activity
Bacillus subtilis
Bacteria
Essential oils
Extraction
Inhibition
Patchouli
Plant extracts
Pogostemon cablin
Staphylococus aureus
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Summary:Patchouli (Pogostemon cablin) in the Libiatae family, is a shrub with fragrant-smelling leaves. The essential oil obtained from patchouli (patchouli oil) has the property of aromatherapy, stimulation of nervous system to normal condition, relief of strain and anti-inflammatory activity and used as a fixer in perfume. This research has developed a method of producing essential oil from patchouli leaves to gain a good quality and high yield which are very important. Fermentation of leaves with optimum time gave the essential oil in highest yield when compared with the non fermented fresh leaves and the other fermented periods. Patchouli oil was obtained from the leaves by two methods which are water-steam distillation or hydrodistillation and soxhlet extraction with hexane. Pure patchouli alcohol (patchoulol), the major component in patchouli oil was isolated from the crude ethanol extract by column chromatography (CC) in older to use as a marker for quanlity control of patchouli oil by GC-MS. For antibacterial testing, crude hexane extract, crude ethanol extract, patchouli oil and pure patchouli alcohol showed antibacterial activity against growth of Staphylococcus aureus with MIC values at 3906.25,3906.25, 97.66 and 100 ppm, respectively, and Bacillus subtillis with MIC values at 61.04, 7812.50, 6.10 และ 100 ppm, respectively.
Bibliography:F60