Nahla Airir a,b, Wissam Lebghadac, Soundouss Kaabi a,d, Fouad Oumassi a, Ouafaa Hamdoun a, Brahim El Bouzdoudi a, Mounir Nechar e, Trinidad de Miguel b, Mohammed L’Bachir El Kbiach a
a Plant Biotechnology Team, Faculty of Sciences, Abdelmalek Essaadi University, 93002 Tetouan, Morocco, b Department of Microbiology and Parasitology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain, c Laboratory of Applied Chemistry and Microbiology, and Biotechnology, Faculty of Sciences, University of Abdelmalek Essaadi, Tetouan, Morocco, d Phytohormones & Plant Development Laboratory, Department of Plant Biology (Plant Physiology Unit), Faculty of Biology, University of Murcia, 30100 Murcia, Spain, e Laboratory of Water, Studies and Environmental Analysis, Faculty of Sciences, Abdelmalek Essaâdi University, 93002 Tetouan, Morocco
Presentación en el XV Congreso de Fitoterapia Ciudad de Oviedo – Jornada de Fitoterapia de SEFIT
The plants of the Apiaceae family are mainly for food purposes and their multiple therapeutic properties and biological activities. This study investigated the antibacterial activity of methanolic extracts from the fruits and roots of Smyrnium olusatrum L. Using three methods of extraction (maceration, Soxhlet extraction, and ultrasoundassisted extraction) to see their influence on their antibacterial effectiveness.
The antibacterial activity was assessed against Escherichia coli and Staphylococcus aureus, using the broth microdilution method due to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The results mark a different antibacterial activity depending on the plant organ and extraction method. Fruit extracts exhibited antibacterial activity against both bacterial strains, whereas root extracts showed no significant inhibitory activity at the highest concentration tested (20 mg/mL). Against E. coli, the fruit extracts obtained by Soxhlet and ultrasound assisted extraction showed MIC values of 10 mg/mL, compared with 20 mg/mL for maceration extracts; however, no bactericidal effect was observed within the tested concentration range. Against S. aureus, all fruit extracts exhibited a MIC of 5 mg/mL. Notably, Soxhlet and ultrasound-assisted extracts showed bactericidal activity, with an MBC of 10 mg/mL, whereas maceration extracts displayed a bacteriostatic effect.
Overall, the findings demonstrate that the fruits of S. olusatrum possess greater antibacterial potential than the roots under the tested conditions and that extraction technique influences the resulting biological activity, even within the same genus, closely related species often possess distinct phytochemical profiles in their crude extracts, due to species-specific variations in the biosynthesis of secondary metabolites.
Keywords: Smyrnium olusatrum L.; medicinal plants; antibacterial activity; methanolic extracts; minimum inhibitory concentration; minimum bactericidal concentration; extraction methods.
