Phytochemical screening and in vitro evaluation of antioxidant and antibacterial activities of Teucrium trifidum crude extracts

The objective of the investigation was to identify biologically active polyphenols and to determine the antioxidant and antimicrobial capacity of Teucrium trifidum extracted with different organic solvents (acetone, ethanol and methanol) and distilled water. The results of the study revealed varying...

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Bibliographic Details
Published in:Heliyon 2020-09, Vol.6 (9), p.e04395, Article e04395
Main Authors: Mazhangara, Irene Rumbidzai, Idamokoro, Emrobowansan Monday, Chivandi, Eliton, Afolayan, Anthony Jide
Format: Article
Language:English
Subjects:
2,2-diphenyl-1-picrylhydrazyl
acetone
agar
Antimicrobial activity
Antioxidant activity
antioxidants
butylated hydroxytoluene
ethanol
Food safety
Food science
Food technology
Medicinal plants
methanol
nitric oxide
Nutrition
Polyphenolic contents
Preservatives
proanthocyanidins
Radical scavenging activity
rutin
solvents
Teucrium
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Summary:The objective of the investigation was to identify biologically active polyphenols and to determine the antioxidant and antimicrobial capacity of Teucrium trifidum extracted with different organic solvents (acetone, ethanol and methanol) and distilled water. The results of the study revealed varying levels of polyphenols in the different solvent extracts. Condensed tannin, flavonoid and total phenolic content ranged from (77.339 ± 1.068) to (99.395 ± 1.490) mg CE/g; (3.398 ± 0.2410) to (53.253 ± 0.638) mg QE/g; (14.1087 ± 0.0915) to (21.7977 ± 0.0279) mg GAE/g, respectively. The extracts demonstrated high antioxidant activity in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO) and total antioxidant capacity (TAC) assays which were comparable to rutin and butylated hydroxytoluene (BHT) and increased with increasing concentrations of polyphenols extract (P < 0.05). The agar dilution assay of acetone, ethanol and methanol extracts revealed an appreciable broad-spectrum activity against tested pathogenic bacteria. The findings of this study provide evidence that T. trifidum can be used as a natural source of antioxidant and antimicrobial components. Food safety, Food science, Food technology, Nutrition, Antioxidant activity, Antimicrobial activity, Medicinal plants, Polyphenolic contents, Preservatives, Radical scavenging activity.
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2020.e04395