Antibacterial activity of extracted bioactive molecules of Schinus terebinthifolius ripened fruits against some pathogenic bacteria. (July 2018)

• Record Type: Journal Article
• Authors: Salem, M.Z.M.; El-Hefny, M.; Ali, H.M.; Elansary, H.O.; Nasser, R.A.; El-Settawy, A.A.A.; El Shanhorey, N.; Ashmawy, N.A.; Salem, A.Z.M.
• Is Part Of: Microbial pathogenesis. Volume 120(2018)
• Page Start: 119
• Page End: 127
• Publication Date: 2018-07
• Subjects: Antibacterial activity -- Antioxidant activity -- Bioactive molecules -- Essential oil -- Ripened fruits -- Schinus terebinthifolius; Pathogenic microorganisms -- Periodicals; Pathology, Molecular -- Periodicals; Communicable Diseases -- microbiology -- Periodicals; Communicable Diseases -- parasitology -- Periodicals; Micro-organismes pathogènes -- Périodiques; Pathologie moléculaire -- Périodiques; Electronic journals; 616.9041
• DOI: 10.1016/j.micpath.2018.04.040
• Languages: English
• ISSNs: 0882-4010

Abstract

Abstract: The aim of this work is to identify the chemical constituents and the bioactivity of essential oil (EO), acetone extract (ACE) and n -hexane extract (HexE) of S. terebinthifolius ripened fruits using GC-MS. Total phenolic content and antioxidant activity of extracts were determined using the Folin-Ciocalteu and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) assays, respectively. The toxicity against the growth of Acinetobacter baumannii, Bacillus subtilis, Escherichia coli, Micrococcus flavus, Pseudomonas aeruginosa, Sarcina lutea, and Staphylococcus aureus was determined with measuring the inhibition zones (IZs) using the disc diffusion method at the concentrations from 125 to 2000 μg/mL, also, the minimum inhibitory concentrations (MICs) using 96-well micro-plates and ranged from 4 to 2000 μg/mL. The major components in EO were α -pinene (36.9%), and α -phellandrene (32.8%). The major components in ACE were oleic acid (38.7%), α -phellandrene (13.33%), and δ -cadinene (11.1%), while the major methyl esters of fatty acids detected in HexE were oleic (12.8%), and palmitic (10.9%). The EO showed good activity against the growth of Staph. aureus and P. aeruginosa with MIC values of 16 μg/mL and 32 μg/mL, the ACE showed broad activity against the studied bacterial pathogens with MIC values ranged from of 4–128 μg/mL against the studied bacterial isolates, while HexE, however, showed weak antibacterial activity. The IC50 values of EO, ACE and HexE were 15.11 ± 0.99, 118.16 ± 1.7 and 324.26 ± 2.45 μg/mL, respectively, compared to IC50 of Tannic acid (23.83 ± 1.9 μg/mL) and butylated hydroxytoluene (BHT, 2.9 ± 0.1 μg/mL). Data suggested that the ripened fruits of S. terebinthifolius have potent antioxidant and antibacterial activities. Graphical abstract: Image 1 Highlights: S. terebinthifolius fruit extract tested against some bacterial isolates. α -pinene, and α -phellandrene are major compounds in essential oil (EO). Oleic acid was major compounds in acetone and n -hexane extracts. n -hexane extract had only weak antibacterial activity. EO and acetone extracts showed promising antibacterial and antioxidant activities.