Antibacterial, Antifungal and Antioxidant activity of leaf and fruit of Alangium salviifolium L. (Cornaceae)

Abstract

Objectives: Alangium salviifolium L. is one of the medicinally important plant belonging to the family Cornaceae. The present study evaluates antibacterial, antifungal and antioxidant activity of leaf and fruit extracts of A. salviifolium. Methods: Extraction of shade dried and powdered leaf and fruit was carried out by maceration technique. Antibacterial and antifungal activity was evaluated by agar well diffusion method and poisoned food technique, respectively. Antioxidant activity was determined by antiradical (DPPH and ABTS assays) and ferric reducing assays. Results: Both leaf and fruit extracts displayed inhibitory activity against test bacteria. Fruit extract was shown to be more effective against test bacteria when compared to leaf extract. Leaf extract was more effective in causing inhibition of mycelial growth of test fungi when compared to fruit extract. Both leaf and fruit extracts scavenged DPPH and ABTS radicals dose dependently and exhibited ferric reducing activity. Conclusions: The results of the present study indicated the potential of leaf as well as fruit of A. salviifolium to exhibit antimicrobial and antioxidant activities which justifies the traditional medicinal uses of the plant.