ANTIBACTERIAL COMPOUND ISOLATION AND CHARACTERIZATION FROM THE PLANT CYNOTIS AXILLARIS SCHULT

Abstract A novel flavone glycoside was isolated from the methanolic extract of Cynotis axillaris Schult. Various analysis and characterization techniques were used to determine its structure and properties. The compound exhibited a melting point range of 231–232 °C and had a molecular formula of C 27 H 30 O 14 . Several spectral characterization techniques were employed to establish the isolated compound's structure. These included UV‐visible spectroscopy, FT‐IR, LC‐ESI‐MS, and NMR spectroscopy. Based on these analyses, the structure of the isolated compound was determined to be 5,7,4’‐trihydroxyflavone‐8‐α‐L‐rhamnopyranoside‐4’‐O‐β‐D‐galactopyranosyl. This structure indicates that it is a flavone glycoside consisting of a flavone (5,7,4’‐trihydroxyflavone) moiety attached to a sugar molecule (galactopyranosyl) at position 4’, which further bears a rhamnose group at position 8 of the flavone. In addition, to the structural characterization, the compound also demonstrated significant antibacterial efficacy against various bacterial pathogens, including Gram‐positive bacteria such as Bacillus subtilis MTCC441 and Gram‐negative bacteria such as Escherichia coli MTCC1098, Proteus vulgarize MTCC426, and Salmonella Typhimurium MTCC3224. The antimicrobial activity was evaluated by measuring the zone of inhibition in millimetres, which provides an indication of the compound's ability to inhibit bacterial growth. The study successfully identified and characterized a novel flavone glycoside from Cynotis axillaris Schult. and its antimicrobial activity.