Phenolic Compounds and Antimicrobial Activity of Fermented Siam Weed (Chromolaena odorata) Herb and Application to Produce Cleaning Solution in Saiyorw Tourism Villages and Learning Center, Thalung Lek District, Buriram Province

Abstract

Siam weed (Chromolaena odorata) was extracted with 95% ethanol and fermented for 30 days. The antimicrobial activity and quantification of phenolic compounds and antioxidant of fermented mix local herbs (Citrus aurantifolia, Citrus hystrix and Averrhoa carambola) in Sai yorw tourism villages were also investigated and compared with fermented Siam weed herb. The fermented Siam weed herb showed higher inhibition effect to Bacillus cereus (ATCC 035) and Bacillus subtilis (ATCC 001) than fermented mix local herbs. The HPLC–DAD analysis of 2 fermented herbs were determined. Analysis result revealed identification of 8 phenolic compounds: gallic acid, (+)(-) catechin acid, p-hydroxybensoic acid, chlorogenic acid, caffeic acid, syringic acid, p-cumaric acid and ferluric acid. The fermented Siam weed herb had higher phenolic compounds than fermented mix local herbs. The antioxidant (trorox) of fermented Siam weed herb was 4,198.72±68.61 µg/ml while fermented mix local herbs was 300.42±16.21 µg/ml. Extraction technique of fermented Siam weed herb to produce cleaning solution was transferred to the community in Ban Non Sila. Questionnaire and producer satisfaction surveys in Siam weed cleaning solution showed that producers are highly satisfied with Siam weed cleaning solution in term of its applicable and effectiveness.