ANTIMICROBIAL, ANTIFUNGAL AND ANTIOXIDANT ACTIVITY OF AQUEOUS EXTRACT OF SYZGIUM CUMINI LEAF

M. Dhanasekaran; I. Manikkavasagan; S. Meignanalakshmi; G.M. Sivakumar

doi:10.56093/ijvasr.v55i1.175144

Authors

M. Dhanasekaran PG Scholar, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052.
I. Manikkavasagan Assistant Professor, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 52.
S. Meignanalakshmi Professor, Department of Animal Biotechnology, Madras Veterinary College, TANUVAS, Chennai
G.M. Sivakumar Professor, Department of Food Safety and Quality Assuarance, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052

https://doi.org/10.56093/ijvasr.v55i1.175144

Keywords:

Syzygium cumini, antimicrobial activity, antifungal activity, antioxidant activity

Abstract

In the present study, the phytochemical constituents of Syzygium cumini (Naval) leaf extract were analyzed, and its antibacterial, antifungal, and antioxidant activities were evaluated. The phytochemical screening shown the presence of alkaloids, phenols, flavonoids, tannins, glycosides, and saponins in the extract. Antibacterial and antifungal activities were evaluated against Escherichia coli, Staphylococcus aureus, and Aspergillus flavus using the agar well diffusion method, which showed clear dose-dependent inhibition of the selected organisms.The zone diameters indicating antibacterial activity ranged from 1.3 to 1.8cm against Escherichia coli and from 1.0 to 1.6 cm against Staphylococcus aureus. In addition, the zone diameters for antifungal activity against Aspergillus flavus were observed to range between 1.2 and 1.6 cm. The antioxidant activity of the leaf extract demonstrated substantial free radical scavenging potential, reaching its maximum effect at 250 µg/ml is 61.32±0.44%. The aqueous leaf extract of Syzygium cumini exhibits strong antioxidant and antimicrobial properties.

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