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DC Field | Value | Language |
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dc.contributor.author | Olusola-Makinde, Olubukola | vi |
dc.contributor.other | Olabanji, Olayinka Bukola | vi |
dc.contributor.other | Ibisanmi, Tope Abraham | vi |
dc.date.accessioned | 2023-03-17T01:40:38Z | - |
dc.date.available | 2023-03-17T01:40:38Z | - |
dc.date.issued | 2021 | - |
dc.identifier.issn | 2522-8307 | vi |
dc.identifier.uri | http://tailieuso.tlu.edu.vn/handle/DHTL/12460 | - |
dc.description.abstract | Aqueous extract of V. amygdalina had a higher percentage yield (11.89%) than the ethanol extract (5.37%). The GC–MS carried out revealed the presence of butanoic acid, squalene, palmitaldehyde, octadecanoic acid, Z-hexadecanoic acid ethyl ester, oxirane, tetradecyl, 3- methyl-2-phenylindole, n-heneicosane, phytol, methyl-2-O-benzyl-d-arabinofuranoside, cholest-5-en-3-ol acetate; with hexadecanoic acid ethyl ester and 1,1-diethoxy-3methylbutane having the highest percentage composition of 24.37% and 13.42% in aqueous and ethanol extract, respectively, aqueous extract highly inhibited Escherichia coli with an inhibition zone of 10.333 ± 0.882 and 36.667 ± 0.882 for 25 mg/ml and 100 mg/ml, respectively, while the ethanol extracts inhibited most of the isolates with an inhibition range of 7.000 ± 1.155 to 30.333 ± 0.882. The minimum inhibitory concentration for both extracts on the isolates varies from 25 to 50 mg/ml. | vi |
dc.description.uri | https://link.springer.com/article/10.1186/s42269-021-00651-6 | vi |
dc.language | en_US | vi |
dc.relation.ispartofseries | Bulletin of the National Research Centre, Volume 44 (2021), Article number: 191 | vi |
dc.subject | Bacteria | vi |
dc.subject | Vernonia amygdalina | vi |
dc.subject | Antibacterial | vi |
dc.subject | Surface water | vi |
dc.title | Evaluation of the bioactive compounds of Vernonia amygdalina Delile extracts and their antibacterial potentials on water-related bacteria | vi |
dc.type | BB | vi |
Appears in Collections: | Tài liệu mở |
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