The aim of this study was to evaluate antioxidant and antimicrobial potential of fruit. Ethanolic extract was prepared and phytochemical screening showed the presence of a lot of chemical compounds. Fourier transform infrared spectroscopy (FTIR) spectra indicated the presence of organic acids, hydroxyl and phenolic compounds, amino groups, aliphatic compounds, and functional groups such as amide, ketone, aldehyde, aromatics, and halogen compounds. Antioxidant activity of the ethanolic extract of by the DPPH method showed 71.4% inhibition, whereas IC ± SEM (μg/mL) was .406 ± .11. Antibacterial activity was performed against Maximum antibacterial activity was exhibited by , and it was Antifungal activity was performed against Ethanolic extract of showed antifungal activity against ± 1 mm) 4 ± 1 mm) Aspergillus ( ± 1 mm), whereas no activity was exhibited by . Further research is needed in order to evaluate the cytotoxic effects of as well.
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| http://dx.doi.org/10.1177/15593258221126832 | DOI Listing |
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