Một số đặc trưng hóa sinh và khả năng kháng khuẩn của dịch chiết quả nhàu (Morinda citrifolia L.)

Morinda citrifo/ia L. is used as a traditional medicine to treat many diseases. The ripe fruit contains reducing sugar (5.27g/100g), protein (0.033g/100g), lipid (8.750g/100g), cellulose (19.33 percent), vitaminl C (0.121g/100g). The activity of antioxidant enzyme C-ase and P-ase is rather high (32.626 U/mg protein and 68.818 (U/mg protein), LP (79.39 nM MDA/g). High levels of whole fruit as solvent extraction with ethanol (CT) is 8.35 percent, total flavonoid content (FT) is 4.125 percent; layered preparations with solvent extraction with MeOH (CFm): 8.06 percent, n-hexane (CFh): 2.15 percent solvent EtOAC (CFe): 1.76 percent and solvent n-BuOH (CFb) 1.81 percent. The presence of flavonoids was predicted in the fruit extract. The products obtained showed strong activity against the tested microorganisms, particularly the preparation of CFb, CF. and FT, Staphylococcus aureus and Salmonella typhi are the most sensitive species to the all studied prepartions.