Investigation of Biological and Chemical Effects of Extracts from Arum rupicola Boiss. var. rupicola

Abstract

The present study aimed to evaluate the fatty acid and phenolic profiles, and antioxidant and antibacterial activities of A. rupicola. For this purpose, For this purpose, the chemical content of the methanol extract was first determined using the HPLC-TOF/MS method. Thereafter, five extracts having different polarities (hexane-hexane, hexane-chloroform, methanolhexane, methanol-chloroform and methanol-butanol) were obtained using the partitioning method, and the chemical contents of these extracts were determined by the GC-MS method. According to these data, various fatty acids and phenolic contents were observed. Furthermore, the antioxidant studies were performed with total phenolic compounds and ABTS, while antibacterial studies were performed with the microdilution test and the disc diffusion test using three bacteria, one gram-positive and two gram-negative bacteria. The antioxidant and antibacterial tests revealed that A. rupicola is both an antioxidant and an antibacterial plant. According to the obtained results, the microdilution test was shown to be more effective than the disc diffusion test. On the other hand, the inhibition percent vs. extract concentration graph showed that the MH was the most effective inhibitor. In this study, it was revealed that the methanol extract and five extracts from A. rupicola had a variety of phenolic compositions and fatty acids, respectively, and these five extracts also possess antioxidant effects and antibacterial activities.