Biochemical compositions and antibacterial activities of Lantana camara plants with yellow, lavender, red and white flowers

Bu çalismamizda; sari, eflatun, kirmizi ve beyaz çiçekli dört Lantana camara (Verbanaceae) bitkisinin yaprak ve çiçeklerinin biyokimyasal kompozisyonu ve antibakteriyel özellikleri arastirlmistir. Bitkilerin üç tanesi benzer karbonhidrat ve yag kompozisyonlari sergilediler. Çiçeklerdeki karbonhidrat oranlari (mg/g kuru agirlik) yapraklarinkine kiyasla daha yüksekti ve yag içerikleri, eflatun ve beyaz L. camara hariç, yapraklarda nisbeten daha yüksekti. Eflatun L. camara'da toplam karbonhidrat orani çok düsüktü. Yaprak ve çiçeklerden elde edilen proteinler elektroforeze tabi tutuldu. Yaprak proteinlerinin elektroforezi, L. camara sari, kirmizi ve beyaz çiçekler arasinda benzerlikler gösterirken, çiçek proteinlerinin elektroforezi, L. camara sari, eflatun, kirmizi ve beyaz çiçekler arasinda benzerlikler sergiledi. Etil asetatla elde edilen yaprak ve çiçek özütlerinin antibakteriyel aktiviteleri arastirildi. Etil asetat özütleri, kullanilan bakterilere karsi önemli bir oranda antibakteriyel aktivite gösterdi. inhibisyon bölgesi degeri, sirasiyla, 10-21 ve 9-15 mm arasinda degisti. Çiçek ve yaprak etil asetat özütlerinde ölçülen inhibisyon bölgesi (mm), sirasiyla, 10-21 ve 9-15 mm arasinda degisiklik gösterdi. Biyokimyasal parametrelerin, yani yaglar, karbonhidratlar ve proteinlerin incelenmesi dört çesit L. camara arasinda benzerlikler ortaya çikardi. Ancak, antibakteriyel aktiviteler, bir L. camara'dan digerine ve ayrica kullanilan doku tipine göre farkliliklar sergiledi.

Sarı, eflatun, kırmızı ve beyaz çiçekli Lantana camara bitkilerinin biyokimyasal kompozisyonu ve antibakteriyel özellikleri

Here we report the biochemical composition and antibacterial activities of the leaves and flowers of four Lantana camara (Verbanaceae) plants with yellow, lavender, red, and white flowers. Three out of the four plants showed almost similar carbohydrates and lipid compositions. The levels of carbohydrates (mg/g dry weight) in the flowers were comparatively higher than in the leaves and the lipids content was relatively higher in the leaves except L. camara lavender and white. In lavender L. camara the amount of the total carbohydrates was very low. Proteins extracted from the leaves and flowers were subjected to electrophoresis. Electrophoresis of leaf proteins revealed similarity among L. camara yellow, red, and white flowers while that of flowers proteins showed similarity between L. camara yellow, lavender, red, and white. Extracts of leaves and flowers obtained with ethyl acetate were studied for antibacterial activities. Leaf and flower ethyl acetate extracts exhibited considerable antibacterial activities against the bacteria used where the value of zone of inhibition ranged from 10-21 and 9-15 mm, respectively. For flower and leaf ethyl acetate extracts, the zone of inhibition (mm) measured ranged from 10-21 and 9-15 mm, respectively. Thus, the study of the biochemical parameters viz., lipids, carbohydrates and proteins has revealed similarity among the four different L camara. However, antibacterial activities vary from one L. camara to the other and also according to the type of tissue used.

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Kaynak Göster

  • ISSN: 1307-9867
  • Yayın Aralığı: Yılda 0 Sayı
  • Başlangıç: 2018

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