EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OFSYZYGIUM CUMINIL. LEAVES EXTRACTED SEQUENTIALLY IN DIFFERENT SOLVENTS

Abstract

Syzygium cumini is commonly used in India as a traditional medicine. In this study, the antioxidant and antimicrobial potentials of different solvent extracts of S. cumini leaves were investigated. Extraction was done sequentially in Soxhlet apparatus, using various solvents (petroleum ether, toluene, ethyl acetate, acetone and water). Antioxidant activity was evaluated by 2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay, hydroxyl radical scavenging assay, superoxide anion radical scavenging assay and reducing capacity assessment. Total phenol and flavonoid content was also measured. The antimicrobial activity was done by agar well diffusion method against some of the tested foodborne, pathogenic and skin disease causing microorganisms. The acetone extract had more total phenol content and more antioxidant activities, conforming to the hypothesis that phenol content and antioxidant activity has a direct correlation. The acetone extract had notable antimicrobial effect on microorganisms. The results obtained appeared to confirm the antioxidant and antimicrobial potentials of the S. cumini. PRACTICAL APPLICATIONS Food safety is a fundamental concern of both consumers and the food industry, especially as the number of reported cases of food-associated infections continues to increase. It has been estimated that as many as 30% of people in industrialized countries suffer from foodborne diseases each year. Microorganisms play a major role in contamination of stored foods deteriorating them quantitatively as well as qualitatively. Fungi are significant destroyer of foodstuffs during storage, rendering them unfit for human consumption by retarding their nutritive value and sometimes by producing mycotoxins. In the present study, antioxidant and antimicrobial activities of different solvent extracts of Syzygium cumini leaves was evaluated. Acetone extract had good antioxidant activity comparable with standard and remarkable antimicrobial activity. The results indicate that S. cumini may become important natural source of compounds with health protective potential and antimicrobial agent, which can be used in pharmaceutical, nutraceutical and food preparation.