Waleed Aboshora1,3,4,
Zhang Lianfu1,2,3 
,
Mohammed Dahir1,
Meng Qingran1,3,
Sun Qingrui1,3,
Li Jing1,3,
Nabil Qaid M Al-Haj1,
Al-Farga Ammar1
For correspondence:- Zhang Lianfu Email: lianfu@jiangnan.edu.cn Tel:+86 510 8591 7081
Received: 8 September 2014 Accepted: 12 November 2014 Published: 15 December 2014
Citation: Aboshora W, Lianfu Z, Dahir M, Qingran M, Qingrui S, Jing L, et al. Effect of Extraction Method and Solvent Power on Polyphenol and Flavonoid Levels in Hyphaene Thebaica L Mart (Arecaceae) (Doum) Fruit, and its Antioxidant and Antibacterial Activities. Trop J Pharm Res 2014; 13(12):2057-2063 doi: 10.4314/tjpr.v13i12.16
© 2014 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
Purpose: To evaluate the influence of extraction method and solvent type on extractable polyphenols and flavonoids in Doum Hyphaene Thebaica L. Mart. (Arecaceae) fruit, as well as to examine the antioxidant and antibacterial activities of the fruit extracts.
Methods: The extraction procedures were performed separately in an ultrasonic bath or shaking water bath for 30 min (70 °C for ethanol and 60 °C for methanol) at agitation speed of 50 Hz and 70 rpm, respectively. The antioxidant potential of the extracts was investigated using β-carotene bleaching, 2,2-diphenylpicrylhydrazyl (DPPH) and reducing power ability assays. In vitro antibacterial activity of the extracts against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhi was assessed using agar disc diffusion assay.
Results: Total polyphenol content (TPC) and total flavonoid content (TFC), as well as antioxidant capacity were maximized using methanol as the extraction solvent, particularly with the ultrasonic method. The half maximal inhibitory concentration (IC50) values of the methanol/ultrasonic (MU), methanol/water bath (MW), ethanol/ultrasonic (EU), and ethanol/water bath (EW) extracts in the DPPH assay were 107.6 126.7, 172.7, and 196.3 μg/mL, respectively. The extracts showed strong antibacterial activity against Staphylococcus aureus and Salmonella typhi, while MU extract inhibited the growth of all pathogenic bacteria used in this study.
Conclusion: The antioxidant and antibacterial activities of Doum fruit extracts are significantly affected by the type of extracting solvent and equipment used. The findings further demonstrate that MU extract had stronger antioxidant and antibacterial activity than the other extracts.
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