Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil
Peacock flower (Caesalpinia pulcherrima L.) leaves contain essential oils which can be used as an ingredient in cosmetics, perfume, aromatherapy, medicine, and supplements. The study was conducted to obtain essential oils from peacock flower leaves and determine the antibacterial activity against gr...
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| Format: | Article |
| Language: | English |
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Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University
2019-11-01
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| Series: | Jurnal Kimia Sains dan Aplikasi |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/ksa/article/view/24885 |
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| author | Novena Risnalani Rintank Constani Hartati Soetjipto Sri Hartini |
| author_facet | Novena Risnalani Rintank Constani Hartati Soetjipto Sri Hartini |
| author_sort | Novena Risnalani Rintank Constani |
| collection | DOAJ |
| description | Peacock flower (Caesalpinia pulcherrima L.) leaves contain essential oils which can be used as an ingredient in cosmetics, perfume, aromatherapy, medicine, and supplements. The study was conducted to obtain essential oils from peacock flower leaves and determine the antibacterial activity against gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) and gram-negative (Escherichia coli and Pseudomonas aeruginosa). Antibacterial activity test was carried out by the agar diffusion method, using paper discs. Measurements were made for the inhibition zone diameter (IZD) that appeared, while the essential oil component was analyzed using GC-MS. The results showed that the peacock flower leaves (C. pulcherrima) had a moderate to strong antibacterial effect at a concentration of 7.5%-20% against gram-positive bacteria (B. subtilis and S. aureus) and gram-negative bacteria (E. coli and P. aeruginosa). Gram-negative E. coli bacteria are relatively more sensitive to peacock flower leaf essential oil compared to other test bacteria. Peacock flower (C. pulcherrima) leaf essential oil is composed of 7 main components namely β-Cubebene 33.87%; Caryophyllene 23.00%; γ-Elemene 13.18%; α-Pinene 10.96%; Cadina-1(10),4-diene 10.20%; Copaene; 7.09%; β-Pinene 1.70%. |
| first_indexed | 2024-12-20T16:26:05Z |
| format | Article |
| id | doaj.art-909b84c4fab646999dac78a1da8d3fbe |
| institution | Directory Open Access Journal |
| issn | 1410-8917 2597-9914 |
| language | English |
| last_indexed | 2024-12-20T16:26:05Z |
| publishDate | 2019-11-01 |
| publisher | Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University |
| record_format | Article |
| series | Jurnal Kimia Sains dan Aplikasi |
| spelling | doaj.art-909b84c4fab646999dac78a1da8d3fbe2022-12-21T19:33:25ZengChemistry Department, Faculty of Sciences and Mathematics, Diponegoro UniversityJurnal Kimia Sains dan Aplikasi1410-89172597-99142019-11-0122626927410.14710/jksa.22.6.269-27415785Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential OilNovena Risnalani Rintank Constani0https://orcid.org/0000-0003-3322-2016Hartati Soetjipto1Sri Hartini2Chemistry Department, Faculty of Sciences and Mathematics, Satya Wacana Christian University, IndonesiaChemistry Department, Faculty of Sciences and Mathematics, Satya Wacana Christian University, IndonesiaChemistry Department, Faculty of Sciences and Mathematics, Satya Wacana Christian University, IndonesiaPeacock flower (Caesalpinia pulcherrima L.) leaves contain essential oils which can be used as an ingredient in cosmetics, perfume, aromatherapy, medicine, and supplements. The study was conducted to obtain essential oils from peacock flower leaves and determine the antibacterial activity against gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) and gram-negative (Escherichia coli and Pseudomonas aeruginosa). Antibacterial activity test was carried out by the agar diffusion method, using paper discs. Measurements were made for the inhibition zone diameter (IZD) that appeared, while the essential oil component was analyzed using GC-MS. The results showed that the peacock flower leaves (C. pulcherrima) had a moderate to strong antibacterial effect at a concentration of 7.5%-20% against gram-positive bacteria (B. subtilis and S. aureus) and gram-negative bacteria (E. coli and P. aeruginosa). Gram-negative E. coli bacteria are relatively more sensitive to peacock flower leaf essential oil compared to other test bacteria. Peacock flower (C. pulcherrima) leaf essential oil is composed of 7 main components namely β-Cubebene 33.87%; Caryophyllene 23.00%; γ-Elemene 13.18%; α-Pinene 10.96%; Cadina-1(10),4-diene 10.20%; Copaene; 7.09%; β-Pinene 1.70%.https://ejournal.undip.ac.id/index.php/ksa/article/view/24885caesalpinia pulcherrimaantibacterial activityessential oilpeacock flowerbarbados pride |
| spellingShingle | Novena Risnalani Rintank Constani Hartati Soetjipto Sri Hartini Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil Jurnal Kimia Sains dan Aplikasi caesalpinia pulcherrima antibacterial activity essential oil peacock flower barbados pride |
| title | Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil |
| title_full | Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil |
| title_fullStr | Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil |
| title_full_unstemmed | Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil |
| title_short | Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil |
| title_sort | antibacterial activity and chemical composition of red peacock flower caesalpinia pulcherrima l leaf essential oil |
| topic | caesalpinia pulcherrima antibacterial activity essential oil peacock flower barbados pride |
| url | https://ejournal.undip.ac.id/index.php/ksa/article/view/24885 |
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