Phytochemical composition, in vitro antioxidant activity and antibacterial mechanisms of Neolamarckia cadamba fruits extracts.
Aqueous extracts of Neolamarckia cadamba fruits prepared at different maturity stages were used for the analysis of various phytochemicals, and their antioxidant and antibacterial activities were determined. Ripe fruit extract had highest phenolics (3.14 mM GAE/ g fruit extract) with caffeic acid, tannic acid, syringic acid and quercetin as major phenolic compounds. The ripe fruit extract showed lowest IC50 values in DPPH radical scavenging assay (231.33 μg fruit extract/ mL), and highest ABTS radical scavenging activity (111.18 μM TEAC/g). Immature fruit extract showed lowest minimum inhibitory concentration against tested bacteria, and the antibacterial activity was probably due to membrane permeation, as was evident by leakage of genetic material and reduction in propidium iodide uptake by bacterium; and by inhibition of sugar and amino acid uptake. The appreciable amount of phenolic compounds and biological activities in the aqueous extracts of N. cadamba fruits suggests it's potential application as natural preservative.
['Pandey|Arti|A|', 'Negi|Pradeep Singh|PS|http://orcid.org/0000-0002-0458-6294']
D000900:Anti-Bacterial Agents D000975:Antioxidants D001419:Bacteria D004353:Drug Evaluation, Preclinical D005638:Fruit D005707:Gallic Acid D020128:Inhibitory Concentration 50 D008826:Microbial Sensitivity Tests D010636:Phenols D064209:Phytochemicals D010936:Plant Extracts D019666:Rubiaceae
phytochemicals antioxidant Antibacterial antibacterial mechanism Neolamarckia cadamba