Exploring the Antioxidant and Antibacterial Potential of Kigelia pinnata (Jacq.) DC. Leaves 

By : Bhavana V., Ashwini B.S., Sumreen Sultana, Janani S., Lakshmeesha T.R.

Page No: 311-319

Abstract:
This study investigates the bioactive compounds in Kigelia pinnata (Jacq.) DC. leaves to evaluate their antioxidant and antibacterial potential. Fourier Transform Infrared Spectroscopy (FTIR) was used for analysing the functional groups found in the leaf extract, while qualitative phytochemical analysis and Gas Chromatography-Mass Spectrometry (GC-MS) were conducted to identify chemical components. Antioxidant potential was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and Escherichia coli was utilised for antibacterial assessment. Results of phytochemical analysis revealed the existence of tannins, carbohydrates, saponins, flavonoids, and phenolics. GC-MS analysis identified sydnone, 3-(4-carboxyphenyl), as the major bioactive compound. The extract exhibits antioxidant activity with an IC₅₀ value of 442.01 μg/mL. The leaf extract exhibited significant inhibition, with a maximum inhibition zone of 1.36 ± 0.05 cm observed at the highest concentration. In conclusion, these findings highlight K. pinnata leaf extract as a rich reservoir of bioactive compounds with potent medicinal and pharmaceutical applications.

Authors:
Bhavana V. : Research Scholar, Department of Microbiology, Biotechnology and Food Technology, Jnana Bharathi Campus, Bangalore University, Bengaluru, Karnataka,
Ashwini B.S. : ssistant Professor, Department of Microbiology, Shri Atal Bihari Vajpayee Medical College & Research Institute, Bengaluru, Karnataka,
Sumreen Sultana:Research Scholar, Department of Microbiology, Biotechnology and Food Technology, Jnana Bharathi Campus, Bangalore University, Bengaluru, Karnataka,
Janani S. :Research Scholar, Department of Microbiology, Biotechnology and Food Technology, Jnana Bharathi Campus, Bangalore University, Bengaluru, Karnataka,
Lakshmeesha T.R.: Assistant Professor, Department of Microbiology, Biotechnology and Food Technology, Jnana Bharathi Campus, Bangalore University, Bengaluru, Karnataka
 

DOI: https://doi.org/10.32381/JPSR.2025.41.02.12