Antioxidant and antibacterial activity of aqueous ethanolic and acetonic extracts of Pimenta dioica L. leaves

Carrera-Lanestosa A., . and Hernández-Gallegos M. A., . and Chay-Canul A. J., . and Esparza-Rivera J. R., . and Sánchez-Zarate A., . and Velázquez-Martínez J. R., . and López-Martínez S., . Antioxidant and antibacterial activity of aqueous ethanolic and acetonic extracts of Pimenta dioica L. leaves. pp. 825-834. ISSN 22317546

The aim of the present work was to evaluate the antioxidant and antibacterial activity of crude extracts (aqueous ethanolic and acetonic) of Pimenta dioica L. leaves collected in Tabasco Mxico. The following tests were carried out: total phenols (Folin-Ciocalteu assay) antioxidant activity (DPPH ABTS and FRAP methods) and antibacterial activity (disc diffusion and minimum inhibitory concentration techniques) using Gram-positive and Gram-negative bacteria. To identify compounds in the extracts UHPLC-QToF was utilised. The acetonic extract (AE) yielded the highest phenolic content (626.29 28.11 mg GAE/g dry extract p 0.05). The phenolic content of the aqueous (WE) and ethanolic extracts (EE) (488.29 15.56 and 516.35 4.96 mg GAE/g dry extract respectively) did not show a significant difference. Likewise AE yielded the highest antioxidant activity of 52.26 11.74 g/mL (IC‚‚) 116.90 10.82 g/mL (IC‚‚) and 7.52 0.16 mM TE/g dry extract for DPPH ABTS and FRAP assay respectively. Again the EE and WE did not show a statistical difference for the DPPH and ABTS assays while the antioxidant activity with the FRAP assay showed statistically different results for the three extracts in the order of AE EE WE. In addition all three extracts showed antibacterial activity with B. cereus and S. aureus (Gram-positive bacteria) more sensitive than S. Typhimurium and E. coli (Gram-negative bacteria); however the minimum inhibitory concentrations were high with respect to the positive control (amikacin). Using the HPLC analysis it was possible to detect and confirm the presence of some compounds such as phenols flavonols triterpenes sapogenins and polyalcohol in AE EE and WE . The antioxidant activity was closely related to the content of total phenols although not all phenolic compounds had antibacterial activity. Extracts of P. dioica leaves are a source of phenolic compounds and can be used as antioxidant agents in the food cosmetic and pharmaceutical industries.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

The aim of the present work was to evaluate the antioxidant and antibacterial activity of crude extracts (aqueous ethanolic and acetonic) of Pimenta dioica L. leaves collected in Tabasco Mxico. The following tests were carried out: total phenols (Folin-Ciocalteu assay) antioxidant activity (DPPH ABTS and FRAP methods) and antibacterial activity (disc diffusion and minimum inhibitory concentration techniques) using Gram-positive and Gram-negative bacteria. To identify compounds in the extracts UHPLC-QToF was utilised. The acetonic extract (AE) yielded the highest phenolic content (626.29 28.11 mg GAE/g dry extract p 0.05). The phenolic content of the aqueous (WE) and ethanolic extracts (EE) (488.29 15.56 and 516.35 4.96 mg GAE/g dry extract respectively) did not show a significant difference. Likewise AE yielded the highest antioxidant activity of 52.26 11.74 g/mL (IC‚‚) 116.90 10.82 g/mL (IC‚‚) and 7.52 0.16 mM TE/g dry extract for DPPH ABTS and FRAP assay respectively. Again the EE and WE did not show a statistical difference for the DPPH and ABTS assays while the antioxidant activity with the FRAP assay showed statistically different results for the three extracts in the order of AE EE WE. In addition all three extracts showed antibacterial activity with B. cereus and S. aureus (Gram-positive bacteria) more sensitive than S. Typhimurium and E. coli (Gram-negative bacteria); however the minimum inhibitory concentrations were high with respect to the positive control (amikacin). Using the HPLC analysis it was possible to detect and confirm the presence of some compounds such as phenols flavonols triterpenes sapogenins and polyalcohol in AE EE and WE . The antioxidant activity was closely related to the content of total phenols although not all phenolic compounds had antibacterial activity. Extracts of P. dioica leaves are a source of phenolic compounds and can be used as antioxidant agents in the food cosmetic and pharmaceutical industries.

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Item Type:	Article
AGROVOC Term:	Pimenta dioica
AGROVOC Term:	Myrtaceae
AGROVOC Term:	Antioxidants
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Plant extracts
AGROVOC Term:	Leaves
AGROVOC Term:	Gram positive bacteria
AGROVOC Term:	Gram negative bacteria
AGROVOC Term:	HPLC
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9400

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