Antibacterial and antifungal activities of hexane and acetone extracts of sheets and fruits of Feijoa sellowiana O.
1 Laboratory of Microbiology, Pharmacology, Biotechnology and Environment, Faculty of Sciences Aïn Chock, Hassan II University, ElJadida Street, B.P. 5366 Mâarif, Casablanca, Morocco.
2 Laboratory of Chemistry and Molecular biology, Faculty of Sciences, Aïn Chock, Hassan II University, ElJadida Street, B.P. 5366 Mâarif, Casablanca, Morocco.
Research Article
GSC Biological and Pharmaceutical Sciences, 2018, 03(01), 035–044
Article DOI: 10.30574/gscbps.2018.3.1.0024
Publication history:
Received on 22 March 2018; revised on 11 April 2018; accepted on 13 April 2018
Abstract:
In these last decades, recent pharmacopeia was focused on the search of bioactive molecules, which were extracted from medicinal plants. In this study, our choice related to Moroccan variety Feijoa sellowiana (F. sellowiana). Because, this variety had not been scientifically evaluated yet. Meanwhile, its fruits were ignored by moroccan population, which could economically constitute an exploitable source. Thus, the objective of this study was to evaluate the microbial activities of F. sellowiana. Extraction was carried out by successive exhaustion of plant materials, by using two organic solvents, hexane and acetone. Therefore, the separation of each extract was done using chromatography on column. Thereafter, the screening of secondary metabolites were done by the method of screening. According to the different results obtained during this study. All extracts have showed the presence of secondary metabolites such as saponosids, tannins, steroids and terpens. Thus, they showed antimicrobial activities except acetone extract of fruits, almost all fractions revealed as inactives on Candida albicans. However, more studies are needed to valorize the moroccan variety F. sellowiana and could be used to overcome the microbial aggressions.
Keywords:
Feijoa sellowiana O.; Antibacterial; Antifungal; Hexane extract; Acetone extract
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Copyright © 2018 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0.
