Antioxidant and antimicrobial activity of Ficus sycomorus fruit and leaf extracts

Abstract

Objective: The aim of this study was to determine the antioxidant and antimicrobial activity of Ficus sycomorus fruit and leaf extractsobtained from the Turkish Republic of Northern Cyprus.Materials and Methods: Fruits and leaves of F. sycomorus were collected from the Kyrenia region of Northern Cyprus in July 2018. Theleaf and fruit samples were extracted with the distilled water, methanol, ethanol, acetone and chloroform solvents (1:10 [w/v]). Afterevaporation, samples were suspended in methanol at the final concentration of 100 mg/mL. The antimicrobial activity of the leaf andfruit extracts was evaluated using the Kirby-Bauer Disk Diffusion Method. Total phenolic content (TPC) and total flavonoid content(TFC) of the extracts were determined using the methods reported by Stankovic in 2011 and Sharm and Vig in 2013. Antioxidantactivity of samples was tested using free radical scavenger method.Results: The leaf extracts of F. sycomorus was active. The inhibition zone diameters ranged from 1.8mm to 13.00 mm. Fruit extractsand methanol controls showed no inhibitory effect on strains. However, bacteriostatic activity against Enterococcus faecalis wasobserved in fruit-water extract. The highest antimicrobial activity was shown against Staphylococcus aureus (13 mm) for ethanolicextracts at 100 mg/mL concentration. Minimal inhibition concentration (MIC) for ethanolic extract was observed starting at 25mg/mL concentration against S. aureus. Although, no antimicrobial activiy was observed in fruit extracts, the highest 2,2-diphenyl1-picrylhydrazyl (DPPH) activiy and phytochemical content were recorded in fruit extracts.Conclusion: These results demonstrate that leaf extracts of F. sycomorus can be used as a curative agent for the treatment of S. aureusand fungal infections and may be effective against pathogenic microorganisms that are resistant to antibiotics. Antioxidant content offruit and leaf extracts can be effective against the negative effects of free radicals.