An investigation of chemical content, enzyme inhibitory propert, antioxidant and antibacterial activity of Aristolochia bodamae Dingler (develiotu) (Aristolochiaceae) root extracts from Samsun, Turkey
Özet
The present work aimed to evaluate the phytochemical contents of the methanol (ME), ethanol (ET), water (W), acetone (AC), ethyl acetate (EA), and hexane (HE) of Aristolochia bodamae root (ABR) as well as inhibition potential, antioxidative, and antimicrobial activities. The chemical composition analysis and antioxidant activity of ABR extracts were performed by commonly used assays. Antibacterial activities of ABR extracts were tested against three gram-positive and three gram-negative bacteria using disk diffusion and microdilution methods. The inhibition potential of the extract was adopted for urease and esterases. The extraction yield (27.10%), total phenolic (47.53 mg gallic acid equivalent/g), and flavonoid (9.74 mg quercetin equivalent/g) content of ABRME were found higher than other extracts. Vanillic acid, caffeic acid, epicatechin, p-coumaric acid, ferulic acid, and protocatechuic acid were recognized as major components. ABRET, ABRHE, and ABREA extracts had a more effective total antioxidant activity than that of other extracts. The lipid peroxidation inhibition, H2O2, and superoxide scavenging activities of ABRME were found to be 35.94, 35.94, and 3.98 mu g/mL, respectively. The ABRET exhibited a reduction force with the A(0.5) values of 48.77 mu g/mL. The inhibition levels of ABRAC and ABREA to esterases were determined to be more effective than galantamine. ABRME was identified as a more potent urease inhibitor (IC50: 188.42 mu g/mL) than thiourea. ABRET demonstrated the antibacterial activity with the highest inhibition zone of 14.4 mm against Staphylococcus aureus. The ABRET found the lowest MIC value against Bacillus cereus (128 mu g/mL). In these in vitro studies, it has been found that ABR extracts were a good source of antioxidant, antibacterial, and inhibition potent when evaluated together with phenolic components.
