Chemical Constituents, Antioxidant and Antibacterial Properties of three Species (Zeravschania membranacea, Zeravschania aucheri, and Aegopodium tribracteolatum) of Apiaceae Family

Document Type : Research Paper

Authors

1 Department of Biological Science, Faculty of Science, University of Kurdistan, Sanandaj, Iran

2 Department of Physics, College of science, University of Halabja, Kurdistan region, Iraq

Abstract

This research investigated some biological properties of three Apiaceae species (Zeravschania membranacea, Zeravschania aucheri, and Aegopodium tribracteolatum) collected from Kurdistan, Iran, commonly used in the local diets. Methanol Extracts were evaluated for chemical profile, antioxidant activity (DPPH and FRAP), antimicrobial tests included disc diffusion and microdilution method, against bacterial and fungal cells. Aegopodium tribracteolatum displayed the highest antioxidant properties (91.53 mg Trolox equivalent [TE]/g extract) with an IC50 of 294.6 ± 0.21 µg/ml in the DPPH assay and ferric reducing power (105.87 mg Ascorbic acid [AA]/g extract), attributed to its high phenolic (79.81± 0.35 mg of gallic acid [GA]/gram extract) and flavonoid content (112.723 ± 8.32 mg of Quercetin [QE]/gram extract). GC-MS analysis revealed notable compounds such as benzocaine, indole, linolenic acid, quinic acid, xanthosine, and phytol. Z. aucheri and Z. membranacea chemical profiles were reported for the first time. Antimicrobial tests showed, A. tribracteolatum and Z. aucheri inhibited Candida albicans even at low concentrations (0.025 mg/ml). All extracts notably inhibited Bacillus cereus and Staphylococcus aureus growth. But only A. tribracteolatum showed an inhibition zone (13± 0.11mm) for Escherichia coli at 0.5 mg/ml. Minimum inhibitory concentration and minimum bactericidal concentration tests revealed A. tribracteolatum inhibited C. albicans (MIC= 12.5, MBC= 25 µg/ml), and both A. tribracteolatum and Z. membranacea inhibited B. cereus (MIC= 25 µg/ml and 50 µg/ml, respectively). This study confirms that methanol extracts from these species are rich in natural antioxidants, suggesting potential uses in the food and pharmaceutical industries.

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References

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Journal of Medicinal plants and By-Products
Volume 13, Special
November 2024
Pages 886-896

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