INVESTIGATION OF FACTORS AFFECTING EXTRACTION YIELD AND ANTIBACTERIAL ACTIVITY OF PIPER BETLE LEAF ESSENTIAL OIL WITH ESCHERICHIA COLI
Abstract
The present study was conducted to evaluate the factors affecting the essential oil content obtained by steam distillation and to assess the antibacterial activity of betel leaf (Piper betle L.) essential oil against E. coli bacteria. The results showed that (i) the highest essential oil yield was 0.43% with the sample of pureed leaves soaked in warm water for 30 minutes, extracted for 120 minutes, with a 15% NaCl concentration, a 700 ml volume of water added to the flask, and at a temperature of 100°C; (ii) the main antibacterial components of betel leaf essential oil included phenolic and terpene compounds characteristic of betel leaf essential oil, most notably eugenol acetate (17.95%); (iii) betel leaf essential oil exhibited strong antibacterial activity against E. coli bacteria, where the 100% essential oil concentration resulted in the largest diameter of the inhibition zone.