Evaluation of antibacterial, antioxidant, and anti-inflammatory properties of GC/MS analysis of extracts of Ajuga. integrifolia Buch.-Ham. leaves

Abstract

The purpose of the current study was to examine chemical composition, antioxidant, anti-inflammatory and antibacterial properties of leaves extract of Ajuga integrifolia Buch.-Ham. The antibacterial and antioxidant properties of three different solvents i.e. methanol (AIM), hexane (AIH), and water (AIW) were tested against two bacterial strains Staphylococcus aureus and Escherichia coli. The presence of antioxidant and antibacterial chemicals, such as hexanedioic acid, hexadecanoic acid, nonadecadiene, hexadecen-1-ol, octadecadienoic acid, nonane, phytol, henicosanal, stearyl aldehyde, and neophytadiene, were depicted in the GCMS chromatograms of three extracts. After the extracts' FTIR peaks were examined, it was discovered that phenols, amines, hydroxy groups, and components linked to amino acids were present. Compared to the Hexane and Water extracts, the Methanol extract showed a greater phenolic (196.16 ± 0.0083 mg gallic acid equivalent/gram), flavonoid (222.77 ± 0.002 mg rutin equivalents/g) and phosphomolybdate assay for total antioxidant activity (557.62 ± 0.0023 mg AAE/g). Methanol extract showed the highest scavenging activity with a minimum IC50 value was observed in DPPH assay. AIM showed its maximum anti-denaturation activity i.e. 3.75 ± 0.28%. For antibacterial activities, best zone of inhibition (ZOI) and minimum inhibitory concentration (MIC) was observed in case of the methanol extract as compared to other extracts against methicillin-resistant Staphylococcus aureus and β-lactam-resistant Escherichia coli.