Evaluation of the effect of extraction solvents on phytochemical compounds and biological activities of Capparis parviflora (Boiss)
Subject Areas : Phytochemistry
Atefeh Ravanbakhsh
1
,
Majid Sharifi-Rad
2
*
,
Mohammad Saranirad
3
1 - Department of rangeland and watershed management
2 -
3 - Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
Keywords: Phytochemical Compounds, Biological Activity, Different Extraction Methods, Capparis parviflora,
Abstract :
The use of solvents in the extraction process can significantly impact the nature and quantity of secondary metabolites extracted from medicinal plants. The present study aimed to investigate the effect of different extraction solvents (methanol, ethanol, and water) on the phytochemical compounds and biological activities (antioxidant and antibacterial activities) of Capparis parviflora (Boiss). To achieve this goal, plant samples including leaves, fruits, and roots were collected and subjected to extraction using methanol, ethanol, and water as solvents. The total phenol, total flavonoid, total alkaloid, and total anthocyanin contents were determined using standard methods. The antioxidant activity of the different extracts was evaluated using the DPPH free radical scavenging assay. Furthermore, the antibacterial activity of the extracts was assessed using disk diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The highest levels of total phenol, total flavonoid, total alkaloid, and total anthocyanin were found in the methanolic extract of the fruit, while the lowest levels were observed in the aqueous extract of the root. Among the solvents used, methanol had the highest concentrations of these compounds, while water had the lowest. The results of the antioxidant and antibacterial activity tests showed that the methanolic extract of the fruit had the strongest effects, while the aqueous extract of the root had the weakest. In conclusion, it can be concluded that the methanolic extract of the fruit of C. parviflora contains the highest levels of bioactive compounds and exhibits the strongest antioxidant and antibacterial activities, making it a promising candidate for use in the pharmaceutical and food industries.
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