Chemical constituents, antioxidant and antibacterial activity of Syzygium cumini (L.) skeels (Myrtaceae)

• Main Authors: Dulay, Rich Milton R., De Castro, Ma. Ellenita G.
• Format: text
• Published: Animo Repository 2016
• Subjects: Syzygium > Analysis; Antibacterial agents; Antioxidants; Phytochemicals; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/1774
• Institution: De La Salle University

This work investigated the phytochemical constituents, antioxidant and antibacterial activities of the leaves, fruitpericarp, and stem-bark of Syzygium cumini, which is known for its uses in traditional folk medicine in the Philippines. The three plant parts contained alkaloids, terpenoids, glycosides, saponins, alkaloids, and tannins. All samples exhibited antioxidant activity. The fruit-pericarp had the highest radical scavenging activity of 56.73%, followed by the stem-bark and leaves having 51.97%, 47.51%, respectively. Leaves had the highest phenolic content with 382.75 mg AAE/g sample while stem-bark had 369.17 mg AAE/g sample. All samples showed inhibitory activity against Staphylococcus aureus and Escherichia coli with diameter zone of inhibitions range from 8.12 to 13.28 mm, except fruit-pericarp against E. coli. The three plant parts of S. cumini exhibits antioxidant and antibacterial activities which are mainly attributed to the various phytochemical constituents.