Isolation of Antioxidant and Antibacterial Compound from Solanum ferox L Leaves

Abstract

The sour eggplant plant (Solanum ferox L), a vegetable that is frequently used in cooking and is a member of the Solanaceae family, is also used as an antipyretic and to treat syphilis, body aches, lack of appetite, fever, itching, cuts, and bruising. This is due to the presence of several bioactive chemicals that have toxic, rheumatoid, antiviral, anticancer, antibacterial, and anti-asthma properties. The objective of this work was to separate antioxidant and antibacterial substances from Solanum ferox L. leaves. N-hexane and methanol were used to extract the leaves of Solanum ferox. The characterization of chemicals in the n-hexane extract was done while the antioxidant and antibacterial properties of both extracts were examined. UV-Vis spectra, FTIR, proton and carbon nuclear magnetic resonance (1H-NMR and 13C-NMR), and FTIR were used to characterize the compound). Using vitamin C as a reference and the DPPH (1,1-diphenyl-2-picrylhydrazyl) technique to measure free radicals, the antioxidant activity of the Solanum ferox plant extract was assessed. E. coli, S. aureus, and S. subtilis bacteria are used in an agar diffusion method test for antimicrobial activity. The solvent used to dissolve the sample served as the negative control while amoxsan served as the positive standard. One pure substance that has been isolated with success is stigmasterol, with the chemical formula C29H48O. The IC50 of Solanum ferox leaf n-hexane extract at 1218.5 ppm, which included not active, indicated that the IC50 of Solanum ferox leaf methanol extract at 268.5 ppm was ineffective. E. coli is inhibited by n-hexane extract in antibacterial tests at an inhibition value of 9.27 mm. Methanol extracts had an inhibitory potency of 7.82 mm against E. coli and 11.29 mm against S. aureus.