In vitro Antibacterial, Antioxidant and DNA Damage Protective Activity of Blackberry (Rubus fruticosus L.) Root Extracts

Abstract

The aim of this study is to explore the antibacterial, antioxidant, and DNA damage protection potentials of blackberry (Rubus fruticosus L) root extracts. Antioxidant activity of root extracts was researched by using DPPH˙ free radical scavenging and reducing capacity analysis. Methanolic extract of blackberry root system showed the maximum activity for TPC, TFC, DPPH˙, and ferric reducing capacity. Antibacterial activity of blackberry root extracts was screened against clinic isolates (Escherichia coli, Klebsiella spp., Proteus spp., Pseudomonas spp. and Staphylococcus aureus) by the Kirby Bauer method. Although the metanolic extract possessed a significant antibacterial activity at 100 mg/mL concentration, distilled water extract did not show any inhibition to clinic isolates. The protective effects of root extracts on pBR322 plasmid DNA against the mutagenic effect of UV photolysis of H2O2 were tested. All concentrations of methanolic and distilled water extracts were observed to protect DNA damage in the presence of H2O2 and UV. These results indicated that the presence of antioxidant substances of root system extract of blackberry (Rubus fruticosus L) can be effective against harmful effects of free radicals