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In vitro evaluation of antioxidant, antibacterial and antifungal activities
of Terfezia claveryi Chatin
Évaluation des activités antioxydante, antibactérienne et antifongique de Terfezia claveryi Chatin
S. Neggaz · Z. Fortas · M. Chenni · D. El Abed · B. Ramli · N. Kambouche
The present study was conducted to investigate the antioxidant and antimicrobial activities of Terfezia claveryi Chatin. Soxhlet apparatus was used for extraction with a series of solvents, dichloromethane, chloroform, ethyl acetate and methanol in sequence of increasing of polarity. Also
maceration extraction with methanol was used. Our results revealed that the extraction methods and the nature of solvents had a significant effect on the antioxidant and antimicrobial activities.
T. claveryi extracts were investigated for their antioxidant activity. The antioxidative properties of this desert truffle were determined by radical-scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The methanolic extract showed the most potent radical-scavenging activity on DPPH radicals (IC50=8.56 mg/mL). However chloroform and ethyl acetate extracts showed no antioxidant activity atthe concentration of 5-40 mg/mL.
The antimicrobial activity of T. claveryi was evaluated using agar well diffusion methods against nine species of bacteria and one yeast. The results showed that the majority of the extracts investigated obtained by Soxhlet extraction (dichloromethane, chloroform, ethyl acetate and methanol
extracts) showed greater activities against the Gram positive bacteria, Gram-negative bacteria and the yeast compared to the macerate extract. The strongest antimicrobial activity was exhibited by the chloroform extract of T. claveryi which minimum inhibitory concentration values ranged from 12.5 to 100 mg/mL.
Keywords Desert truffle · Terfezia claveryi Chatin · Antioxidant activity · Antibacterial activity · Antifungal activity