Abstract：
This work aimed to assess the antioxidant and antimicrobial properties of Oxalis corymbosa extracts. Biochemical analyses were conducted on various plant parts, utilizing enzymatic and non-enzymatic assays. Parameters such as total soluble protein, chlorophyll, and carotenoid contents were also evaluated to elucidate the role of bioactive chemical compounds. The antimicrobial screening of extracts was performed against the bacterial and fungal strains Escherichia coli, Staphylococcus aureus, and Candida albicans, respectively. Results indicated that chlorophyll a, chlorophyll b, total chlorophyll, carotenoid content, anthocyanin content, catalase, peroxidase, and superoxide dismutase were most abundant in the O. corymbosa leaves. Moreover, total ascorbate peroxidase content, total phenolic content, and total flavonoid content were found to be higher in the roots compared to other parts. High-performance liquid chromatography analysis identified chlorogenic acid as the major component, followed by gallic acid, caffeic acid, quercetin, and salicylic acid. Regarding antibacterial potential, each extract exhibited significant activity, with methanolic and ethyl acetate extracts demonstrating the maximum inhibition zone against S. aureus and E. coli, respectively. These findings highlight the substantial antioxidant and antibacterial potential of different parts of O. corymbosa, suggesting their promising applications as ingredients in various nutraceutical products.
摘要：
这项工作旨在评估紫草提取物的抗氧化和抗菌性能。对不同的植物部位进行了生化分析，利用酶和非酶测定。参数，如总可溶性蛋白质，叶绿素,和类胡萝卜素含量也进行了评估，以阐明生物活性化合物的作用。对细菌和真菌菌株大肠杆菌进行了提取物的抗菌筛选，金黄色葡萄球菌,和白色念珠菌,分别。结果表明，叶绿素a，叶绿素b,总叶绿素,类胡萝卜素含量，花青素含量,过氧化氢酶,过氧化物酶,超氧化物歧化酶在O.Corymbosa叶片中含量最高。此外，抗坏血酸过氧化物酶总含量，总酚含量，发现根中总黄酮含量高于其他部位。高效液相色谱分析确定绿原酸为主要成分，其次是没食子酸,咖啡酸,槲皮素,和水杨酸。关于抗菌潜力，每种提取物都表现出显著的活性，甲醇和乙酸乙酯提取物证明了对金黄色葡萄球菌和大肠杆菌的最大抑制区，分别。这些发现突出了O.corymbosa不同部位的大量抗氧化和抗菌潜力，表明它们作为各种营养产品成分的有希望的应用。
