Evaluation of antimicrobial and antioxidant activities of solvent extracts of Anacyclus pyrethrum L., from Algeria

Authors

  • Chaouki Selles Laboratoire des Substances Naturelles et Bioactives (LASNABIO) Département de Chimie, Faculté des Sciences, Université Aboubekr Belkaïd BP 119, Tlemcen 13000, Algérie
  • Mohammed El Amine Dib Laboratoire des Substances Naturelles et Bioactives (LASNABIO) Département de Chimie, Faculté des Sciences, Université Aboubekr Belkaïd BP 119, Tlemcen 13000, Algérie
  • Hocine Allali Laboratoire des Substances Naturelles et Bioactives (LASNABIO) Département de Chimie, Faculté des Sciences, Université Aboubekr Belkaïd BP 119, Tlemcen 13000, Algérie
  • Boufeldja Tabti Laboratoire des Substances Naturelles et Bioactives (LASNABIO) Département de Chimie, Faculté des Sciences, Université Aboubekr Belkaïd BP 119, Tlemcen 13000, Algérie

DOI:

https://doi.org/10.13171/mjc.2.2.2012.01.11.22

Abstract

In the present study, solvent extracts from aerial parts of Anacyclus pyrethrum L. were assessed for their total phenol content, antimicrobial and antioxidant (1,1-diphenyl-2-picrylhydrazyl free radical scavenging and ferric-ion reducing power) activities. The amounts of total phenolics and flavonoids in the solvent extracts were determined spectrometrically. (310.78 mg GA/g extract) and antioxidant activity (IC50 = 0.056 mg/mL). Increasing the concentration of the extracts resulted in increased ferric reducing antioxidant power for both extracts tested.The methanolic extract exhibited the best antimicrobial activity against three gram-positive bacterium (Listeria monocytogenes: 100%, Bacillus. cereus: 69% and Staphylococcus aureus: 66%), as well as against Candida albicans (81%).Finally, a relationship was observed between the biological activities potential and total phenolic and flavonoid levels of the extract. The results of this study provided an alternative of utilising Anacyclus pyrethrum aerial parts as readily accessible source of natural antioxidant in food cosmetic and pharmaceutical industry.

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Published

2012-11-01

Issue

Vol. 2 No. 2 (2012)

Section

Food Chemistry

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