It is showing the alteration of nutritional status influenced by drying of the leaves.

1. SEMINAR & DISSERTATION
PRESENTATION
SESSION- 2016-18
PRESENTED
BY
SREEPARNA PAL

2. COMPARISON OF NUTRITIONAL STATUS &
ANTI-MICROBIAL PROPERTIES OF LEAVES
OF
PIPER BETEL & CARICA PAPAYA
Roll No.:16G5FMS0029
Registration No.:030166-2013 OF 2013-14

3. INTRODUCTION
• Piper betel commonly known as betel leaf are grown
mostly in India, Bangladesh, China etc. It is used as a
traditional medicine to treat cough & cold, halitosis,
thyroid gland disfunction and so on. Beside this, it also
posses anti-oxidant, anti-bacterial properties due to
presence of essential oil.
• Carica papaya is well popular to treat dengue fever. The
raw papaya leaf is a good source of anti-oxidants. Beside
this it also lowers blood glucose level and menstrual
pain.

4. OBJECTIVES
To assess benefits of leaves of Piper betel & Carica
papaya.
To estimation of their phytochemical properties.
To comparison of phytochemical & anti-microbial activity
between these two leaves.

5. MATERIALS & METHODS
Qualitati
ve
analysis
• Carbohydrate, protein,
flavonoid, glycoside,
alkaloid, saponin,
terpenoids, phenol &
tannin, anthocyanin &
btacyanin, Steroid &
phytosterol
Quantit
ative
analysis
• Ascorbic acid
• Polyphenol
• Flavonoids
Anti-
microbial
assay

6. MOISTURE
15.59 gm of leaves dried in
an oven at 105ºC until
constant weight
Weight of the dried leaves
was taken
= (Ww—Wd) ×100
Ww
pH
2 gm of powdered sample
was homogenized with 20ml
distilled water
Filtered through Whatman
No. 4 filter paper
The pH value was recorded
with the help of pH meter

7. QUALITATIVE ANALYSIS OF
ANTI-OXIDANTS
Carbohydr
ate
• 0.5 mL plant extract + 0.5 mL Benedicts
reagent ( purple or, reddish
color)
Proteins
• 0.5 mL plant extract + 0.5 mL Biuret reagent
& heated ( Blue colour)
Flavonoids
• 0.5 mL plant extract + NaOH (intense
yellow color disappear addition of diluted
HCL
Glycoside
• 0.5 mL plant extract + 0.5mL glacial
acetic acid + 0.5mL FeCl3+ 0.5mL conc.
H2SO4
Alkaloids
• 0.5 mL plant extract + 0.5mL HCL+ 0.5 mL
Meyer’s reagent (green color)

8. Terpenoids
• 0.5 mL plant extract + 0.5 mL chloroform +
0.5 ml H2SO4 (reddish brown color)
Saponin
• 1 mL plant extract + 5-10 mL distilled
water and shaken (formation of foam)
Phenol &
Tannin
• 0.5 mL plant extract + 0.5 ml FeCl3 (blue-
green or, black-green color)
Anthocyanin
& betacyanin
• 1 mL plant extract + 0.5mL NaOH and
heated for 5 min (bluish-green or, yellow
color)
Steroid &
phytosterol
• 1 mL plant extract + 1 ml chloroform+ 0.5
mL conc. H2SO4 (brown ring or bluish green
colour)

9. QUANTITATIVE ANALYSIS
OF ANTI-OXIDANTS
• 2.5 gm leaves + 10
ml
metaphosphoric
acid-acetic acid,
• Centrifuged, 12.5
ml distilled water
added
• Titrated against
dichlorophenol
indophenol.
Ascorbic
Acid
• 1 gm leaves in 10
ml methanol.
• 1ml aliquot + 1ml
Folin Ciocalteau’s
+ 1 ml Na2CO3
• Incubated and
absorbance
measured 745nm
Polyphenol
• 0.5ml
methanolic
extract + 0.5ml
AlCl3 + 0.5ml
potassium
acetate & 2ml
distilled water
• Incubated &
absorbance
measured
415nm
Flavonoid

10. ANTI-BACTERIAL ACTIVITY ASSAY
100 μL of
culture on
nutrient
agar plate
Paper disk
were
incorporat
ed into the
plates
50 μL &
100 μL
extract
added into
each disk
Incubated at 37 ºC for 24 h, after incubation clear zone of
inhibition was observed

11. RESULTS

12. QUALITATIVE ANALYSIS
Seri
al
No.
Name of Experiment Betel
Raw
Betel
Dry
Papaya
Raw
Papaya
Dry
1. Carbohydrate + (ve) + (ve) + (ve) + (ve)
2. Protein + (ve) + (ve) + (ve) + (ve)
3. Phenol & Tannin + (ve) + (ve) + (ve) + (ve)
4. Terpenoids - (ve) + (ve) - (ve) + (ve)
5. Flavonoids + (ve) + (ve) + (ve) + (ve)
6. Glycoside - (ve) - (ve) - (ve) + (ve)
7. Saponin + (ve) + (ve) + (ve) + (ve)
8. Alkaloid - (ve) - (ve) - (ve) - (ve)
9. Anthocyanin &
Betacyanin
+ (ve) + (ve) + (ve) + (ve)
10. Steroid & Phytosterol - (ve) + (ve) - (ve) + (ve)

13. QUANTITATIVE ANALYSIS
LEAF SAMPLE ASCORBIC ACID (mg/gm)
Betel Raw (BR) 0.43 ± 0.25
Betel Dry (BD) 0.26 ± 0.05
Papaya Raw (PR) 0.43 ± 0.11
Papaya Dry (PD) 0.35 ± 0.05

14. LEAF SAMPLE POLYPHENOL (mg/gm)
Betel Raw (BR) 2.925 ± 0.43
Betel Dry (BD) 3.798 ± 0.13
Papaya Raw (PR) 2.469 ± 0.28
Papaya Dry (PD) 4.813 ± 0.31

15. LEAF SAMPLE FLAVONOIDS (mg/gm)
Betel Raw (BR) 38.280 ± 3.38
Betel Dry (BD) 73.278 ± 2.48
Papaya Raw (PR) 68.986 ± 4.44
Papaya Dry (PD) 70.090 ± 2.36

16. ANTI-MICROBIAL ACTIVITY
ANALYSIS
Serial
No.
Sample
extract
Concentration Salmonella
sp
Vibrio
cholerae
E.coli
1. Betel leaf
(raw)
50 μl - - -
100 μl - - -
2. Betel leaf
(dry)
50 μl - - -
100 μl 14 mm - 3.5 mm
3. Papaya
leaf (raw)
50 μl - - -
100 μl - - 4.5 mm
4. Papaya
leaf (dry)
50 μl 10 mm - 3.5 mm
100 μl 15 mm - 3.5 mm

17. DISCUSSION
• Our present study reveal that both leaves are high in moisture
so, there are some how possibilities of early deterioration. pH
of betel leaves are more acidic (5.46) than papaya leaves
(6.03).
• Raw betel leaves and papaya leaves was found to be high
ascorbic acid content (0.43 ± 0.11) mg compare to dry sample
(0.26 ± 0.05) & (0.35 ± 0.05) mg
• Polyphenol and flavonoids was found to be high in dry
samples (3.798 ± 0.13)mg; (4.813 ± 0.31)mg & (73.278 ± 2.48)
mg; (70.090 ± 2.36)mg rather than raw one.
• All extract showed pronounced amount of anti-microbial
activity against gram – (ve) pathogen except raw betel leaf.
Vibrio cholerae was found to be resistant to all type of extract.

18. CONCLUSION
From this study it is concluded that,
 Piper betel & Carica papaya leaves content important
phytochemicals and natural anti-oxidant that scavenge
free radicals and protect our body from occurrence of
degenerative diseases.
 Both leaves possess anti-microbial properties against
gram – (ve) bacteria, so we can easily use this leaf extract
for making drugs against this food borne pathogen.

19. REFERENCES
• Adriana, B., Almodóvar, A.N.M., Pereiral, C.T., and Mariângela, T.A.
(2007) Antimicrobial efficacy of Curcuma zedoaria extract as
assessed by linear regression compared with commercial
mouthrinses. Braz. J. Microbiol.; 38: 440–445.
• C. Gopalan, B.V. Rama Sastri & S.C. Bala subramanian, (2012)
Nutritive value of Indian foods, National Institute of Nutrition,
ICMR, Hyderabad.
• Aravind. G, Debjit Bhowmik, Duraivel. S , Harish, (2013) Traditional
and Medicinal Uses of Carica papaya, Journal of Medicinal Plants
Studies Year :, Volume : 1, Issue : 1.
• Chaurasia, S.; Kulkurni, G. T.; and Setty, L. N. (2010).Phytochemical
studies and invitro cytotoxicity screening of Piper betle leaf (PBL)
extract, International Research Journal of Pharmacy. 1 (1): 384-391