In vitro evaluation of phytochemical and antioxidant properties of Syzygium cumini leaves and their synergistic effect on its antimicrobial property

Abstract

One of the major causes of ageing and stress-­induced damage to cellular metabolism is release of Reactive Oxygen Species produced during normal metabolic processes. Plants have been reported to show antioxidant property attributed to their polyphenolic content. Thus, plant derieved supplements should be incorporated in our daily diet as nutraceuticals. The methanolic extract of Syzygium cumini (L.) Skeels was evaluated for its phytochemical, antioxidant and antimicrobial properties. The extract showed the presence of tannins, alkaloids, flavonoids, saponins, terpenoids and glycosides. Total phenolic content, determined using gallic acid, was 88.4 ± 5.25 mg/ml while total flavonoid content was found to be 54.52±9.64 mg/ml. Quercetin was used as standard. Its antioxidant property was determined by DPPH method, using ascorbic acid as standard. The methanolic extract was taken at concentrations ranging from 100-500µg/ml. The percentage scavenging activity of the extract was found to be higher than the standard for the whole range. The antimicrobial property of the extract was determined by well-­diffusion method. The extract showed potent antimicrobial activity against yeast and mold and Gram positive bacteria while the Gram negative bacteria were more resistant to the extract. The efficient antioxidant activity and antimicrobial potential suggests its use as dietary supplement to boost our immunity.