The phytochemical composition and pharmacological activities of many plants offer
medicinal potential for scientific research. Many of these plants are considered rich
sources of antibacterial and antioxidant compounds. Our work aims to evaluate the
antibacterial and antioxidant effects of Azolla pinnata extracts. First, the
biochemical composition of Azolla dry matter was analyzed. Two methods were
adopted to extract the active compounds present in the samples (maceration and
ultrasound treatment), using three solvents of different polarity: distilled water, 99%
methanol, and 96% ethanol. Phytochemical screening showed that phenols,
flavonoids, saponins, and quinones are present in all three solvent extracts. The
antioxidant capacity of methanolic extracts obtained by both methods was evaluated
using the DPPH radical scavenging method to compare the two methods.
The antibacterial activity of extracts obtained by maceration was studied using the
disk diffusion method on solid agar medium against four strains (Staphylococcus
aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis). The results
revealed that the highest yield was noted for the methanolic extract (35.24%)
obtained from ultrasound extraction, while the lowest values were noted for the
ethanolic extract obtained by maceration, around 3.6%.
Our study highlights the influence of the extraction method and the nature of the
solvent on the quantification of polyphenols in Azolla pinnata. Ultrasound extraction
with methanol appears to be the most effective method for optimizing the extraction
of polyphenols from Azolla pinnata. According to the results found, the increase in
DPPH scavenging is proportional to the concentrations used of our extracts obtained
from both extraction methods (maceration and ultrasound treatment) using
methanol. Our results show that the different extracts demonstrated an inhibitory
activity on the tested strains.
Abstract
Keywords: Azolla pinnata; Bioactive compounds; Ultrasound; Maceration; Antibacterial activity;
Staphylococcus aureus; Escherichia coli; Pseudomonas aeruginosa; Bacillus subtilis; Bioactive
compounds; Polyphenols; Biochemical composition; Antioxidant capacity; DPPH.
medicinal potential for scientific research. Many of these plants are considered rich
sources of antibacterial and antioxidant compounds. Our work aims to evaluate the
antibacterial and antioxidant effects of Azolla pinnata extracts. First, the
biochemical composition of Azolla dry matter was analyzed. Two methods were
adopted to extract the active compounds present in the samples (maceration and
ultrasound treatment), using three solvents of different polarity: distilled water, 99%
methanol, and 96% ethanol. Phytochemical screening showed that phenols,
flavonoids, saponins, and quinones are present in all three solvent extracts. The
antioxidant capacity of methanolic extracts obtained by both methods was evaluated
using the DPPH radical scavenging method to compare the two methods.
The antibacterial activity of extracts obtained by maceration was studied using the
disk diffusion method on solid agar medium against four strains (Staphylococcus
aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis). The results
revealed that the highest yield was noted for the methanolic extract (35.24%)
obtained from ultrasound extraction, while the lowest values were noted for the
ethanolic extract obtained by maceration, around 3.6%.
Our study highlights the influence of the extraction method and the nature of the
solvent on the quantification of polyphenols in Azolla pinnata. Ultrasound extraction
with methanol appears to be the most effective method for optimizing the extraction
of polyphenols from Azolla pinnata. According to the results found, the increase in
DPPH scavenging is proportional to the concentrations used of our extracts obtained
from both extraction methods (maceration and ultrasound treatment) using
methanol. Our results show that the different extracts demonstrated an inhibitory
activity on the tested strains.
Abstract
Keywords: Azolla pinnata; Bioactive compounds; Ultrasound; Maceration; Antibacterial activity;
Staphylococcus aureus; Escherichia coli; Pseudomonas aeruginosa; Bacillus subtilis; Bioactive
compounds; Polyphenols; Biochemical composition; Antioxidant capacity; DPPH.