Phytochemical constituents of Ferula communis plant extracts and their antimicrobial and antioxidant activity

Abstract

Background: The genus Ferula are used in traditional foods as well as in traditional medicine as treatments for skin infections and diabetes, and prevent convulsion and hysteria. Objective of the study: The present work describes the phytochemical study on Ferula communis  plant. Results: The phytochemical analysis of the Ethyl acetate extract, and n -Butanol extract of Ferula communis  and showed that positive results for the presence of flavonoids, alkaloids, terpenoids, diterpenes, glycosides, carbohydrates, protein, terpenoids, phlobatannins and tannins. Total phenolics of the n -butanol and ethyl acetate extracts were quantified (phenolics [44.7–55.8 mg gallic acid equivalent/g of dry weight]). Ethyl acetate extract, and n -Butanol extract of Ferula communis  were tested for antioxidantand antimicrobial, activities. The antioxidant activity was monitored and the current study, proved that the two plant extracts exhibited a good reducing power at different concentrations and the antioxidant activity increased by increasing extract concentrations. The antibacterial activities of the two plant extracts were tested against five bacteria, three gram positive and two gram negative bacteria. Also anticandida activity of plant extracts were tested against two candida species. The ethyl acetate and n -butanol extracts had substantial antimicrobial activity against the tested five bacteria and two Candida species. The n -butanol extract exhibited more interesting antimicrobial activities than the ethyl acetate extract.  Conclusions: Ethyl acetate and n -butanol extracts of Ferula communis have interesting antioxidant, antibacterial and anticandidal activities. Nevertheless, it is interesting to continue the fractionation work to isolate the molecules responsible for the antioxidant and antimicrobial activities.