BIOLOGICAL AND CHEMICAL RESEARCHES ON
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BIOLOGICAL AND CHEMICAL RESEARCHES ON AMORPHA FRUTICOSA L . SPECIES. Bianca Ivănescu 1 , Cristina Lungu 1 , Laurian Vlase 2 , Cristina Tuchiluş 3 , Andreia Corciovă 4.

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BIOLOGICAL AND CHEMICAL RESEARCHES ON

AMORPHA FRUTICOSA L. SPECIES

Bianca Ivănescu1, Cristina Lungu1, Laurian Vlase2,

Cristina Tuchiluş3,Andreia Corciovă4

1 Department of Pharmaceutical Botany, Faculty of Pharmacy, UMF “GrigoreT. Popa”, Iaşi2Faculty of Pharmacy, UMF ”Iuliu Hațieganu”, Cluj-Napoca3Department of Mycrobiology, Faculty of Pharmacy, UMF “GrigoreT. Popa”, Iaşi5Department of Drug Analysis, Faculty of Pharmacy, UMF “Grigore T. Popa”, Iaşi

OBJECTIVES

The present study focuses on the chemical and biological analysis of hydro-alcoholic extracts from the fruits, leaves and branches ofAmorphafruticosaL. (false indigo bush), Fabaceae family.

MATERIALS AND METHODS

The plant material was collected in October-November 2011from the outskirts of Iasi and air-dried. Extracts were prepared by percolation with 70% ethanol on a 1:5 drug to solvent ratio. The free radical scavenging activity of the extracts was measured by the DPPH method and the content of total phenolic compounds was assessed by Folin-Ciocalteu colorimetric method. Twelve polyphenolic compounds have been studied in Amorphafruticosa extracts by HPLC-MS. Antimicrobial activity was evaluated by agar disc diffusion method.

RESULTS

  • Table 1. Polyphenol compounds in Amorphafruticosaextracts

Fig. 1. Total phenolic content (mg/g)in Amorphaextracts

  • Table 2.

  • Antimicrobialactivity of Amorphafruticosa extracts

  • nt – not tested

  • Table 3. DPPH radical scavenging

  • activities of Amorphafruticosaextracts

CONCLUSIONS

The content of total phenolic compounds was highest in leaves extract followed by fruits extract and branches extract. The results of HPLC analysis indicated the presence of ferulic acid, luteolin and rutoside in all samples.

The highest scavenging effect was observed in Amorphafruticosa fruits extract, followed by leaves extract and branches extract. The tested samples, especially the fruits extracts, inhibited the growth of gram positive bacteria. The content of polyphenolic compounds within extracts is correlated with their antioxidant and antimicrobial activity.

a values are mean ± SD of three determinations

REFERENCES

  • Kim YS, Ryu BY et al.Food ChemToxicol. 2011; 49:1849–1856.

  • Zheleva-Dimitrova DZ. Pharmacogn Mag. 2013; 9(34):109-113.

  • Dat, NT, Lee, JH et al.J. Nat. Prod.2008;71(10):1696–1700.

  • Borchardt JR, Wyse DL et al. J Med Plants Res. 2008; 2(4):081-093.

  • Diao YP, Li K et al. Chinese ChemLett. 2009; 20:942–944.


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