Journal of Applied Biology and Biotechnology, Volume 12, Issue 6, Pages 174-184 , 01/11/2024
Exploring Bougainvillea glabra flowers: a promising source of natural antimicrobial and anticancer agents
Abstract
In response to the challenge posed by antimicrobial resistance and the demand for innovative anticancer drugs, the aim of this study was to examine the potential source of natural antioxidant, antimicrobial, and anticancer compounds from purple flowers of Bougainvillea glabra. The dried purple flower of B. glabra was sequentially extracted with hexane, ethyl acetate, methanol, and water. The extracts were used for investigating antioxidants, antimicrobial activity, anticancer properties, and phytochemical composition. The methanol extraction exhibited the highest total phenolic content and in vitro antioxidant activity. The hexane and ethyl acetate extracts exhibited antimicrobial activity against a broad range of microorganisms in both American type of culture collection (ATCC) and clinical strains, while the methanol extract displayed a narrower antimicrobial profile that implied the promise of B. glabra as a developmental reservoir of specific antimicrobial agents. Notably, the hexane extract demonstrated the most promising anticancer activity against various cancer cell lines, including lung cancer (A549), colon cancer (HT-29), breast cancer (MCF-7), and bile duct cancer (KKU-213A). In conclusion, this study reveals the pharmaceutical potential of crude extracts from B. glabra flowers; thereby, paving the way for future exploration of these compounds within the drug development industry.
Document Type
Article
Source Type
Journal
Keywords
Anticancer propertyAntimicrobial activityAntioxidant activityBougainvillea glabraPhytochemical properties
ASJC Subject Area
Biochemistry, Genetics and Molecular Biology : Biochemistry, Genetics and Molecular Biology (all)Agricultural and Biological Sciences : Plant ScienceAgricultural and Biological Sciences : Agronomy and Crop ScienceAgricultural and Biological Sciences : Food ScienceBiochemistry, Genetics and Molecular Biology : Biotechnology