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, five extracts with different polarities were obtained using the partition method, and then the chemical analysis of these five extracts was performed with GC-MS and HPLC-TOF analyses. 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 had higher effectiveness than the disc diffusion test. The inhibition percent vs. extract concentration graph showed that MH was the best inhibitor. In this study, it was revealed that the five extracts from A. rupicola had a variety of phenolic compositions and fatty acids, and they also possess antioxidant effects and antibacterial activities.