ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OF CECROPIA MUTISIANA MILDBR. (CECROPIACEAE) LEAVE EXTRACTS

Abstract

Given the lack of knowledge in Cecropia mutisiana Mildbr phytochemical and pharmacological properties, the objective of this work was to determine the plant’s antioxidant and antimicrobial capabilities, taking into account its wide use by Colombian communities. For this study Rosmarinus officinalis Govaerts extracts were used as experimental standards for comparisons, since there are no studies devoted to Cecropia mutisiana Mildbr biological activities. Extraction was performed by frozen plant grinding obtaining extracts of different polarity (petroleum ether, ethyl acetate, dichloromethane, and ethanol). To identify Cecropia mutisiana Mildbr functional groups and main compounds preliminar phytochemical analysis was run. Likewise, antioxidant capacity for both plants was determined by analytical methods including DPPH, ABTS, and ORAC; followed by phenol quantification correlation by Folin Cicocalteu reagent. Last, its antimicrobial capacity was established by the Kirby-Bauer test. Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capacity expressed as IC50 (165.47 ± 3.0 ppm), as well as the dichloromethane Rosmarinus officinalis Govaerts extract (272.63 ± 4.9 ppm), without any correlation with total phenols. Additionally, antimicrobial activity was observed for Cecropia mutisiana Mildbr in the ethyl acetate extract and for Rosmarinus officinalis in the ethanol extract. In conclusion, regarding both plant comparison Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capability, whereas Rosmarinus officinalis Govaerts ethanol extract had the greatest antimicrobial activity.