Abstract:

Objective: The current investigation has been conducted to assess the total flavonoid content, total phenolic content, heavy metal composition, and antioxidant and antimicrobial activities of Pyracantha coccinea Roem. fruit extracts prepared with different solvents. Methods: Ethanol, diethyl ether, and hot water extraction were used as solvents to prepare the extract of Pyracantha coccinea Roem. fruit. Total phenolic ingredient was assessed by Folin- Ciocalteu assay, and the total ingredient of flavonoids was measured spectrophotometrically via AlCl3 assay. The antioxidant activities of the extracts were investigated via free radical scavenging assays, DPPH, and ABTS. The fruits were analyzed by Inductively Coupled Plasma/Mass Spectrometer to determine heavy metal content. The antimicrobial activities of the extracts were investigated using agar well diffusion method against Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Candida albicans. Results: It was determined that the total flavonoid ingredient, total phenolic ingredient, ABTS and DPPH activities of the hot water extract were significantly higher than the other fractions. These parameters were found to be significantly higher in ethanol extract compared to ether extract. All extracts exhibited antimicrobial activity against Bacillus cereus and Pseudomonas aeruginosa while the hot water fraction exhibited the highest antibacterial effect against Pseudomonas aeruginosa. It was determined that Cr, Co, Ni, and Cu contents exceeded the toxicity thresholds that might be found in plants. Conclusion: These results suggest that Pyracantha coccinea Roem. fruit may be considered as a natural source of antioxidants and antimicrobial agents.

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