Chemical Characterization and Antibacterial Activity of Black Tea Extract Components
DOI:
https://doi.org/10.32007/jfacmedbagdad.4721657Keywords:
Antibacterial ActivityAbstract
Background: Aqueous extracts of black tea exhibited antimicrobial activity against wide range of bacteria.
Aim of study: In this investigation the antimicrobial ly 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. Tannic 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. Tannic acid showed the greatest potency with MIC of 160 /ig/ml. whereas the MIC of theophylline and caffeine was 2.5 mg/ml and 10 mg/ml respectively.
Downloads
Downloads
Published
Issue
Section
License
For all articles published in Journal of the Faculty of Medicine Baghdad, copyright is retained by the authors. Articles are licensed under an open access Creative Commons CC BY NC 4.0 license, meaning that anyone may download and read the paper for free. In addition, the article may be reused and quoted provided that the original published version is cited. These conditions allow for maximum use and exposure of the work, while ensuring that the authors receive proper rights.
How to Cite
Creative Commons Attribution 4.0 International license..
