Agriculturae Conspectus Scientificus, Vol 85, No 4 (2020)

Extracts of branches and fruits of Ficus auriculata Lour: antioxidant, antimicrobial and phytotoxic activities

Luísa Lima BERTOLETTI, Everton SKORONSKI, Liziane Schittler MORONI, Aniela Pinto KEMPKA

Pages: 303-310


The present study aimed to obtain the phenolic compounds from Ficus auriculata Lour fruits and branches and to determine the antioxidant and antimicrobial activities and phytotoxicity. For this purpose, five extraction methodologies were used, containing water and ethanol as solvents, low-frequency ultrasound and a cellulases complex. The antioxidant activity was determined by eliminating the DPPH radical. Antimicrobial activity was determined against Gram-positive and Gram-negative bacteria, through disk diffusion and minimum inhibitory concentration. The extracts were also used for tests of phytotoxicity in cucumber (Cucumis sativus L.). The contents of total phenolic compounds showed up to 16.16 mg GAE·g-1 and 22.56 GAE·g-1 for the extracts obtained from the branches and by aqueous and enzymatic extraction. The highest antioxidant activity was found in the extract of the branches obtained with the mixture of ethanol and water and the use of ultrasound, with an IC50 value of 190.57 µg.mL-1. Extracts from branches and fruits showed antimicrobial activity against all tested microorganisms, with inhibition halos of up to 17 mm and minimum inhibitory concentrations of 25.5 μg.mL-1 to 122.25 μg.mL-1. The extracts showed phytotoxicity against cucumber seeds, with a 30% reduction in growth compared to the control. The extracts from the branches and fruits of F. auriculata have biological potential in relation to the tested activities and the difference in these was demonstrated according to the form of extraction.


phenolic compounds, ethanol, ultrasound, celluloses, water

Full Text: PDF