Chemical composition, antioxidant, and antimicrobial properties of : in sight and analysis.

Journal: Frontiers in chemistry
Published Date: Jan 19, 2024

Abstract

Our research focused on assessing essential oils (MSEO) and aqueous extracts (MSAE) derived from M. subtomentella leaves, with a primary focus on evaluating their properties. From 1 kg of leaves, we successfully obtained 18 mL of essential oil. Upon conducting GC/MS analysis, we identified eleven compounds within the oil, collectively accounting for 100% of the constituents identified. Notably, the predominant compounds in the leaf oil were p-Menth-48) -en-3-one (50.48%), 9-Ethylbicyclo (3.3.1) nonan-9-ol (10.04%) (E)-3,3-Dimethyl-delta-1, alpha-cyclohexaneacetaldehyde (8.53%), and D-Limonene (7.22%). Furthermore, utilizing HPLC/DAD, we explored the phenolic profile of MSAE, extracted through decoction. This analysis revealed the presence of fifty-eight compounds, with five major components collectively constituting 61% of the total compounds identified, rosmarinic acid as the major one. We evaluated the antimicrobial effectiveness of the MSEO against ten different strains, observing its notable efficacy against (MIC = 0.09%), (MIC = 0.5%), and (MIC = 1%). However, the essential oil demonstrated comparatively lower efficacy against bacteria than fungi. In contrast, the MSAE did not exhibit any antimicrobial activity against the tested strains. Regarding antioxidant activity, the aqueous extract displayed a significantly higher antioxidant capacity than the essential oil, which exhibited relatively lower antioxidant activity. The IC values were determined to be 0.04 ± 0.01 mg/mL, 0.17 ± 0.01 mg/mL, and 13% ± 0.01% (V/V), for ascorbic acid MSAE and MSEO, respectively. We used a computational method called molecular docking to investigate how certain plant compounds affect antioxidant, antibacterial, and antifungal activities. This involved analyzing the interactions between these compounds and specific protein targets known for their roles in these activities.

Authors

  • Fatima Brahmi
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.
  • Nour Eddine Bentouhami
    Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Science, University Mohammed Premier, Oujda, Morocco.
  • Youssef Rbah
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.
  • Amine Elbouzidi
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.
  • Ouafae Mokhtari
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.
  • Ahmad Mohammad Salamatullah
    Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
  • Samir Ibenmoussa
    Laboratory of Therapeutic and Organic Chemistry, Faculty of Pharmacy, University of Montpellier, Montpellier, France.
  • Mohammed Bourhia
    Laboratory of Biotechnology and Natural Resources Valorization, Faculty of Sciences, Ibn Zohr University, 80060, Agadir, Morocco.
  • Mohamed Addi
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.
  • Abdeslam Asehraou
    Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Science, University Mohammed Premier, Oujda, Morocco.
  • Bouchra Legssyer
    Laboratory for the Improvement of Agricultural Production, Biotechnology, and Environment, University Mohammed Premier, Oujda, Morocco.

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