Assessment of Antioxidant, Antibacterial, and Preliminary Cytotoxic Properties of Brownlowia Tersa

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2022-05-23 DOI:10.1080/10496475.2022.2077878

R. Pervin, Tauhidur Rahman Nurrunabi, R. Biswas, M. Islam, K. Islam, D. I. Sharif, M. Billah, F. Sabrin

引用次数: 0

Abstract

ABSTRACT Antioxidant, antibacterial, and brine shrimp lethality bioassay of Brownlowia tersa leaf and bark extracts were performed. The half maximal inhibitory concentration (IC50) values in DPPH free radical scavenging assay for the bark and leaf extracts of petroleum ether, chloroform, and methanol were 102.09 ± 0.53, 236.28 ± 0.85, 27.90 ± 0.56, and 183.74 ± 0.75, 45.78 ± 0.27, and 35.12 ± 0.55 µg mL−1, respectively. Total phenolic content was the higher in methanolic bark and leaf extracts than in other solvents. Total flavonoid content was the highest in the methanolic leaf extracts and the lowest in chloroform bark extract. Petroleum ether and methanolic extracts of bark and leaf demonstrated antibacterial activity against Escherichia coli ATCC 28739 and Pseudomonas aeruginosa ATCC 27833.

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褐花的抗氧化、抗菌和细胞毒性初步评价

摘要采用抗氧化、抗菌和卤虾致死性的生物测定方法，对油桐叶和树皮提取物进行了研究。DPPH自由基清除试验中，石油醚、氯仿和甲醇的树皮和叶提取物的半数最大抑制浓度（IC50）分别为102.09±0.53、236.28±0.85、27.90±0.56和183.74±0.75、45.78±0.27和35.12±0.55µg mL−1。甲醇树皮和叶提取物中的总酚含量高于其他溶剂。总黄酮含量以甲醇叶提取物最高，氯仿树皮提取物最低。树皮和树叶的石油醚和甲醇提取物对大肠杆菌ATCC 28739和铜绿假单胞菌ATCC 27833表现出抗菌活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.