Arehzoo Zaker; Hamed Norouzi Taheri
Abstract
The aim of this study was to evaluate the antibacterial and antioxidant activities of methanol and ethyl acetate extracts of the roots and aerial parts of Salvia abrotanoides obtained at different phenological stages (vegetative, flowering and seeding) and to determine their total phenol and flavonoids ...
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The aim of this study was to evaluate the antibacterial and antioxidant activities of methanol and ethyl acetate extracts of the roots and aerial parts of Salvia abrotanoides obtained at different phenological stages (vegetative, flowering and seeding) and to determine their total phenol and flavonoids content. Antibacterial activity against eight bacterial strains was evaluated by disc diffusion and micro-dilution methods. Folin-Ciocalteu and aluminum chloride (AlCl3) colorimetric methods were used to determine the content of total phenol and flavonoids, respectively. The antioxidant potential of the extracts was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Staphylococcus aureus and Pseudomonas aeruginosa were the most sensitive and the most resistant bacteria to the extracts, respectively. The strongest antibacterial activity against multi-drug resistant bacteria was recorded for methicillin-resistant Staphylococcus aureus (MRSA) treated with ethyl acetate extract of the root at the seeding stage, in which MIC and MBC values were 30.33 and 40.00 mg/mL, respectively. The highest content of total phenol (557.51 mg GAE/g DW) and flavonoids (236.40 mg QE/g DW) was found in the ethyl acetate extract of the aerial parts in seeding phase. At different phenological stages, the aerial parts had more total phenolic and flavonoid content than the root. Antioxidant capacity of the aerial part was also better than the roots. The ethyl acetate extract of the aerial part at the seeding phase presented the highest DPPH scavenging activity (92.51 ± 1.25 %). The results showed that S. abrotanoides extracts, especially at the seeding phase, had well potential as a source of antioxidant, antibacterial and bioactive compounds and can be considered as good candidate in the development of new drugs or as main source of food preservative compounds.
