Chromatographic Investigation of Fatty Acid Compounds and Some Producing Fractions from Column Chromatography from the Iraqi Tubers of Cyperus Rotundus L. Plant and its Antibacterial Effects

Abstract

Our current study was able to separate and identify some of the active compounds from the tubers of Iraqi Cyperus rotundus L. plant by preparing some of the crude plant extracts through using a continuous extraction device (Soxhlet) and using a successive solvents system which depends mainly on the difference in polarity degrees which are pet. ether (40 – 60) C^o (Cr₁) Chloroform (Cr₂), Acetone (Cr₃), IMS (Cr₄) as well as the use of hot water (Cr₅) and Zamzam water (Cr₅ Zamzam). The saponification process was carried out for the crude plant extracts (Cr₁, Cr₂, Cr₃, Cr₄, Cr₅, Cr₅ Zamzam) to obtain the fatty acids which were identified by GLC-technique as following (Palmatic, Oleic, Eicosenoic, Linoleic, Stearic acids), it was observed that Oleic appeared with the highest concentration in the most of the crude plant extracts, while stearic acid was the lowest concentration because it was less polarity. Column Chromatography technique was also used to separate some Phenolic compounds from the tubers of Iraqi Cyperus rotundus L. plant, five fractions were obtained which are F₁, F₂ and F₃ + F₄ where appeared four Phenolic compounds in the fraction (F₂) and they are: (Vanillic acid, Quercetin, P-Coumaric acid and Myricetin) while four Phenolic compounds where appeared in two fraction (F₃ + F₄) and they are: (Myricetin, Ferulic acid, Tannic acid and Apigenin). The fraction (F₁) was free of any Phenolic compound, these compounds were identified by using HPLC technique. Moreover, the study also included the using some of the plant extracts for tubers of Iraq Cyperus rotundus L. plant on two types of bacteria (Pseudomonas aeruginosa and Enterococcus faecalis) and the effect of these extracts on some of the types of bacteria through our observation the inhibition that occurred in the dishes, the highest inhibition equal (30.8 mm) that was caused by IMS (Cr₄) at the concentration (75%) and the lowest inhibition equal (14.8 mm) which the hot water extract caused (Cr₅) at the concentration (25%), while the highest inhibition equal (33.6 mm) which is caused by the IMS extract (Cr₄) at the concentration (100%) and the lowest inhibition equal (14.5mm) which was caused by the hot water extract (Cr₅) at the concentration (50%) in the bacteria Enterococcus faecalis (G⁺).