Journal of Pure and Applied MicrobiologyVol. 9 No. Special Edition May. 2015

Phytochemical Analysis and In vitro Antifungal Activities of Bioactive Fractions from Leaves of Rhus coriaria (SUMAC)

Sami A. Gabr1,2* and Ahmad H. Alghadir1

1Department of Rehabilitation Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, KSA. 2Department of Anatomy, Faculty of Medicine, Mansoura University, Egypt.

Received on 06 February 2015 and accepted on 09 March 2015

 

ABSTRACT

Rhus coriaria Linn. (Anacardiacea), commonly known as sumac, has been used as a spice, condiment, appetizer, and as a souring agent for centuries. A broad range of nutritionally and medicinally significant phytochemical components have been identified from various parts of sumac having antimicrobial, anti-inflammatory effects. However, little is known about the biological activity of constituents present in its leaves against fungal infections. The collected plant leaves were extracted with 80% acetone and fractionated into n-Hexane Fraction (HF), Dichloromethane Fraction (DCMF), Ethyl Acetate Fraction (EAF), and n-Butanol Fraction (BF). Various concentrations of these fractions and Rhus coriaria total extract (TE) were tested for their antifungal, phenolics, and flavonoids properties. The total phenolic and flavonoid contents were significantly higher in Rhus coriaria TE, which also resulted in higher antifungal activity as compared to other fractions. The MIC50 values of TE and fractions were ranged from 39.3 to 500 g/mL and as for the MFC50 values were ranged from 125 to 1000 g/mL. Among the tested fractions of Rhus coriaria leaves, DCMF,EAF, and BF showed higher content in phenolic and flavonoids along with promising antifungal activity against the tested organisms respectively. The presence of phenolic and flavonoid constituents recommended Rhus coriaria as a target for formulation of novel drugs against fungal infections with minimal side effects.

Keywords : Antifungal activity, Polyphenol content, Sumac, Rhus coriaria, phytochemistry, antioxidant.