Screening of phenolic compounds from Abelmoschus esculentus L extract fruits and in vitro evaluation of antioxidant and antibacterial activities
Rachida Zouari Ahmed1, Ridha Ouahrani M2, Eddine Laouini S2,*, Souhaila Meneceur1
1Department of Chemistry, Faculty of Exact Sciences, Hamma Lakhdar University, El-Oued, 39000, Algeria
2Department of Process Engineering and Petrochemical, Faculty of Technology, Hamma Lakhdar University, El-Oued, 39000, Algeria
*Corresponding Author E-mail:
Online published on 26 March, 2018.
Ethanolic fruit extracts collected in August, September, and October from Abelmoschus esculentus L were analyzed for their phytochemical profile, the antioxidant capacity to scavenge free radical and antibacterial capacity. The total phenolic content evaluated in three fruit extracts using Folin-Ciocalteu reagent. Several biochemical assays were used to evaluate their antioxidant properties: 2, 2-diphenyl-1-picryl-hydrazyl (DPPH.), ferric reducing antioxidant power (FRAP) and total antioxidant activities assays. Further, antibacterial activity was screened using disk diffusion method against Escherichia coli, Staphylococcus, and Pseudomonas aerigunosa. Three fruits extracts of Abelmoschus esculentus L was found to contain a high total phenolic content (190.11± 5.75 for AFE, 159.64± 4.28 for 138.19± 4.34 mg GAE/g DW for OFE). The fruit extract exhibited potent antioxidant activity determined by DPPH., FRAP, and total antioxidant activity assays, the high antioxidant capacity of all extracts has been observed and related to the relative amounts of total phenolic content with good antioxidant properties (DPPH. assay, IC50= 14.33±0.55 mg/ml for AFE> IC50= 15.33±0.58 mg/ml for SFE> IC50= 17.43±0.63 mg/ml OFE). All bacteria showed high sensitivity against fruits extract and the AFE had the best antibacterial activity against Staphylococcus aureus. The results suggest that the fruits of Abelmoschus esculentus L can be considered as a good source of natural antioxidant and antibacterial drugs.
Abelmoschus esculentus L, phenolic content, antioxidant, DPPH. antibacterial activity.