Antimicrobial and Antioxidant Activities of Flavonoids Extracted from Pistacia lentiscus L., Leaves

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dc.contributor.authorNaili Oumaima
dc.date.accessioned2024-02-28T16:31:07Z
dc.date.available2024-02-28T16:31:07Z
dc.date.issued2020-02-15
dc.description.abstractABSTRACT Increasingly, the flavonoids becoming the subject of biomedical researches, and many groups have isolated and identified the structures of flavonoids possessing important biological activities. This assess investigates the antimicrobial fight and the antioxidant strengths of flavonoids extracted from Pistacia lentiscus L. leaves. The extract was first analyzed for its phenolic content, then the flavonoids were tested for their antimicrobial capacities by the method of diffusion against fourteen bacteria, two fungi and one yeast. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of flavonoids were determined using the dilution method on solid medium, however, the antioxidant activity was evaluated through the ability of the extract to scavenge DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals and the reducing power essay. The results indicate that flavonoids extract contain other phenolics groups. On the other side, the Antibacterial tests exhibited different activities depending on the strains. Unlike, the MIC and the MBC showed that the flavonoids extract showed a best activity against Candida albicans and Vibrio cholerae. Concerning antioxidant activity, the results indicate a moderate capacity of the flavonoid extract. These preliminary results may justify the use of this plant in the treatment of some diseases and may be exploited for therapeutic purposes.
dc.identifier.urihttp://dspace.univ-khenchela.dz:4000/handle/123456789/2325
dc.language.isoen
dc.publisherJournal of Drug Delivery and Therapeutics
dc.titleAntimicrobial and Antioxidant Activities of Flavonoids Extracted from Pistacia lentiscus L., Leaves
dc.typeArticle
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