In vitro Antioxidant and Antibacterial Activity of Root Extracts of Pycnostchyus abyssinica Fresen

The aim of this study was to assess phytochemicals, in vitro antibacterial and antioxidant activity from the root of pycnostchyus abyssinica. Antioxidant activity was investigated byusing 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and phosphomolybdenun assays, and the total flavonoid content was determined by aluminum chloride method. In vitro antibacterial activities of crude extracts were evaluated via disc diffusion method. Minimum inhibitory concentration (MIC) was determined by Broth dilution method. Phytochemical screening of root extracts revealed the presence alkaloids, phenols, flavonoids, triterpenes, tannins and steroids. The acetone extract was showed greater radical scavenging activity (IC50=85.40±14.26), and total flavonoid contents (10.09 ±59 mg CE/g of dried extract). The acetone, chloroform/methanol(1:1), and methanolic root extracts showed that growth suppression at a concentration above 25mg/mL, and the minimum inhibitory concentration (MIC) value of the extracts against B. cereus and S. aureus S. typhi, and  E. coli was found to be 25 mg/mL in both acetone and methanolic extracts, 50mg/mL in chloroform/ methanol (1:1) extracts.ANOVA test of the antibacterial activity in all solvent system extracts at concentration 100 mg/mL revealed had not significant effect (p < 0.05) on the level of inhibition respect to reference antibiotic (Chloramphenicol). The results proved that polar extracts of the root of pycnostchyus abyssinicapossess antibacterial activity.