A Comprehensive Study on Asparagus officinalis: Its Antimicrobial, Antioxidant and Phytochemical Characteristics

The Asparagus plant is considered to be a palatable chemical source against treating infectious diseases and flavorings. Its prevalent distribution is well-known in Asian and sub-Asian regions. Objective: To understand different activities that have been functional in the stem and leaf extracts of Asparagus officinalis including antioxidant and antibacterial activities. Further, phytochemical constituents of asparagus are also discussed. Methods: The antibacterial assay of extracts for the variety of bacteria, indicated a maximum inhibition zone against Enterococcus faecalis (ATCC 29212) (24 mm) followed by Staphylococcus aureus (ATCC 25923) (34 mm), whereas Bacillus subtilis (ATCC 6633) (14 mm) at their respective temperature a minimum inhibition zone after 24 hours and 48 hours of incubation (37 °C for bacteria). Results: As a robust antioxidant reference standard, these antioxidant activities resulted in the stable radical 1-diphenyl-2-picrylhydrazyl (DPPH). It can be reduced to yellow-coloured DPPH-H, reaching 75.81% of the DPPH scavenging impact at its 100% concentration in contrast to ascorbic acid. Various experiments have been carried out, including the Molisch test, Ninhydrin test, Wagner’s test, Alkaline reagent test, Froth test, Ferric reagent test, and Salkowski test for the phytochemical analysis. Conclusion: To sum that up, carbohydrates, saponins, and flavonoids are present in these extracts. These extracts were found to perform satisfactory activities in all tests.