MAJOR COMPONENT AND ANTIMICROBIAL ACTIVITY OF THE EXTRACT OF BITTER LEAF (Vernonia amydalina) AGAINST Vibrio parahaemolyticus

Authors: Van Nhan Le, Quang Minh Bui, Viet Anh Le, Van Diep Le, Thi Thanh Mai Nguyen, Hung Manh Nguyen, Cong Thuong Phi, Van Tien Tran, Thi Quynh Bui, Hai Anh Tran, Thi Oanh Doan, Nguyen Khang La
Journal: Journal of Animal and Plant Sciences (JAPS)
ISSN: 1018-7081 (Print), 2309-8694 (Online)
Volume: 35  Issue: 1  Pages: 58-67
Year: 2025
DOI: https://doi.org/10.36899/JAPS.2025.1.0004
URL: https://doi.org/https://doi.org/10.36899/JAPS.2025.1.0004
Publisher: Pakistan Agricultural Scientists Forum

Abstract:
<p>It is an undeniable fact that&nbsp;<a title="Learn more about phenolic compounds from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/chemistry/phenolic-compound">natural bioactive compounds</a>&nbsp;extracted from diverse plants and herbs have attracted significant public attention and scientific interest due to their health-promoting benefits as&nbsp;<a title="Learn more about antioxidants from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/chemistry/antioxidant-agent">antioxidants</a>&nbsp;and antimicrobial agents. In this research, the main phytochemical compositions of&nbsp;<em>V. amygdalina</em>&nbsp;leaves were determined by Gas chromatography&ndash;mass spectometry (GC-MS). There were 18 groups detected from the methanol extract of&nbsp;<em>V. amygdalina</em>&nbsp;leaves, in which, fatty acids were the major component (55.29%), followed by the ketone group at 10.44%. Phenol and terpenoid compounds comprised 6.19% and 5.13% respectively, ranking third and fourth in abundance. The antibacterial properties of the extract from&nbsp;<em>V. amygdalina</em>&nbsp;leaves were evaluated against&nbsp;<em>V. parahaemolyticus</em>&nbsp;which caused Acute hepatopancreatic necrosis disease (AHPND) in Whiteleg shrimp (<em>Liptopenaeus vannamei)</em>. The antibacterial zone diameters of the leaf extract ranged from 9.5 mm to 19.0 mm during 72 hours of the inhibition, corresponding to the concentration of&nbsp;<em>V. amygdalina&nbsp;</em>changed from 200 mg.mL<sup>-1</sup>&nbsp;to 500 mg.mL<sup>-1</sup>. This illustrates the potential application of&nbsp;<em>V. amygdalina</em>&nbsp;leaf extracts as the supply food or used to produce bio-preparations for preventing and controlling the growth of&nbsp;<em>V. parahaemolyticus&nbsp;</em>in shrimp culture industry.</p>

Keywords: Vernonia amygdalina, Vibrio parahaemolyticus, AHPND, Liptopenaeus vannamei, antimicrobial activity