Antioxidant and Antibacterial Activities of Methanolic Extract of BAU Kul (Ziziphus mauritiana), an Improved Variety of Fruit from Bangladesh

Abstract

BAU Kul (Ziziphus mauritiana) is a new and improved variety of plum fruit from Bangladesh. This study aims to investigate the antioxidant potency and antibacterial activity of methanolic extracts of BAU Kul using Soxhlet extraction followed by complete evaporation of residual methanol. BAU Kul is a very good source of phenolics, flavonoids, ascorbic acid and tannins. The reducing sugar and protein content of BAU Kul were 1.68 and 0.81% by weight, respectively. BAU Kul was very active in 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) scavenging and ferric reducing antioxidant power assay (527.28±9.2 [μM Fe (II)]/100g), thus confirming its high antioxidant potential. Antibacterial activities were measured using the agar well-diffusion method. BAU Kul was most toxic to Pseudomonas aeruginosa, followed (in order) by Staphylococcus aureus, Salmonella paratyphi, Escherichia coli and Chromobacterium violaceum. In conclusion, BAU Kul is a nutritious fruit that provides good antioxidant and antibacterial activities (in particular toward P.aeruginosa) and a cheap source of vitamins. Practical Applications: BAU Kul is a new and sweet seasonal fruit which is very popular to the consumers of Bangladesh. This fruit can be a good source of nutrients as well as the antioxidants applicable in different types of diseases caused by oxidative stresses. BAU Kul can also be used as traditional medicine for different types for infectious diseases.