Chemical characterization of leaves and calli extracts of Rosmarinus officinalis by UHPLC-MS

Rosmarinus officinalis L. (Lamiaceae) is an aromatic plant widely popular mainly due to its uses in traditional medicine as an anti-inflammatory, diuretic and antimicrobial, as well as in the prevention and treatment of diseases. These biological activities are mainly related to the presence of phenolic and terpenic compounds. This work reports a chemical profile analysis of extracts from leaves and calli of rosemary obtained by both pressurized liquid extraction and maceration. Chemical profiles were determined on calli extracts of 3, 6, 9, and 15 days of culture; chemical characterization and quantification of compounds was carried out using ultrahigh performance liquid chromatography-mass spectrometry. A total of 53 metabolites were identified in callus and 47 compounds in leaf extracts, of which 25 correspond to phenolic compounds, mainly flavonoids and flavones, 13 terpenes that include phenolic terpenes and one diterpenolactone, two glycosides which correspond to 6-O-caffeoyl-β-D-fructofuranosil-(2→1)-α-D-glucopyranoside and primulaverin, an aromatic compound identified as fenantrenone and a growth regulator 12-hydroxy jasmonic acid. These results showed that undifferentiated rosemary cells accumulate the same compounds identified mainly in highly specialized tissues such as leaves. The plant cell culture supply the possibility of developing biotechnological processes to obtain compounds of commercial interest.     

Storage method, drying processes and extraction procedures strongly affect the phenolic fraction of rosemary leaves: an HPLC/DAD/MS study

The Rosmarinus officinalis L. is widely known for its numerous applications in the food field but also for the increasing interest in its pharmaceutical properties. Two groups of compounds are mainly responsible for the biological activities of the plant: the volatile fraction and the phenolic constituents. The latter group is mainly constituted by rosmarinic acid, by a flavonoidic fraction and by some diterpenoid compounds structurally derived from the carnosic acid. The aim of our work was to optimize the extractive and analytical procedure for the determination of all the phenolic constituents. Moreover the chemical stability of the main phenols, depending on the storage condition, the different drying procedures and the extraction solvent, have been evaluated.This method allowed to detect up to 29 different constituents at the same time in a relatively short time. The described procedure has the advantage to being able to detect and quantify several classes of compounds, among them numerous minor flavonoids, thus contributing to improving knowledge of the plant.The findings from this study have demonstrated that storing the raw fresh material in the freezer is not appropriate for rosemary, mainly due to the rapid disappearing of the rosmarinic acid during the freezing/thawing process. Regarding the flavonoidic fraction, consistent decrements, were highlighted in the dried samples at room temperature if compared with the fresh leaf. Rosmarinic acid, appeared very sensitive also to mild drying processes. The total diterpenoidic content undergoes to little changes when the leaves are freeze dried or frozen and limited losses are observed working on dried leaves at room temperature. Nevertheless it can be taken in account that this fraction is very sensitive to the water presence during the extraction that favors the conversion of carnosic acid toward it oxidized form carnosol. From our findings, it appear evident that when evaluating the phenolic content in rosemary leaves, several factors, mainly the type of storage, the drying process and the extraction methods, should be carefully taken into account because they can induce partial losses of the antioxidant components.     

Antioxidant activity of hydro distillation water residues from Rosmarinus officinalis L. leaves determined by DPPH assays

Rosemary (Rosmarinus officinalis L.) is a perennial herb with an intensive aromatic flavor. Its most important chemical constituents are essential oils (e.g., 1,8-cineole and camphor) and antioxidants (e.g., carnosic acid and rosmarinic acid). The common methods to extract the essential oil of rosemary are steam or hydro distillation. The aim of this work is to investigate the residual antioxidants after hydro distillation, especially rosmarinic acid and carnosic acid. For this purpose, the hydro distillation water residues were analyzed by HPLC-UV. Moreover, the influence of the extraction duration on the concentration of the antioxidants was investigated. Also, the residual amount of these compounds in the leaves was examined. The total antioxidant activity of the extracts and of the pure compounds was determined by DPPH assays. It is shown that after 2.5 h of hydro distillation the amount of rosmarinic acid and the antioxidant activity in the water residue reaches a maximum value. In addition, the yield and the quality of the essential oil were investigated to draw a comparison between steam and hydro distillations of Moroccan rosemary leaves.     

Selective recovery of rosmarinic and carnosic acids from rosemary leaves under ultrasound- and microwave-assisted extraction procedures

Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) are currently amongst the foremost green techniques for accelerating extraction processes. Several methods for the efficient recovery of the phenolic compounds from rosemary leaves have so far been proposed, but little data are available on the use of UAE and MAE. The aim of this work is to investigate the efficiency and selectivity of these techniques in recovering fractions of specific phenolic compounds from dried rosemary leaves using solvents that are suitable for food applications. UAE has been carried out by means of a probe system equipped with a titanium horn working at 19.5 kHz (140 W). MAE has been performed in a closed multimode reactor under N₂ (20 bar) at 100 °C. All obtained extracts were dissolved in a defined solvent volume and the solutions were directly analyzed using a combination of the HPLC-DAD-MS and TOF techniques. MAE and UAE in ethanol and acetone dramatically increased phenol yield (more than three times) as compared to more traditional solid–liquid extraction processes. In terms of selectivity, remarkably high rosmarinic acid content (6.8% of the dried extract) was obtained in ethanol under ultrasound (US). Even more impressive is the selectivity of UAE in n-hexane which gave the highest carnosic acid content, up to 13% of the dried extract. In conclusion, non-conventional energy sources and, in particular, high-intensity US have proven themselves to be rapid, efficient, and selective techniques for rosemary leaf extraction and provide fractions with high rosmarinic and carnosic acid contents.     

Fast separation and determination of carnosic acid and rosmarinic acid in different rosemary (Rosmarinus officinalis) extracts by capillary zone electrophoresis with ultra violet-diode array detection

Summary Carnosol, carnosic acid, rosmarinic acid and other not identified phenolic compounds were separated by capillary zone electrophoresis (CZE) using a 40-cm long capillary and a 20 mM tetraborate buffer (pH 9.0), within 3 min. A UV-diode array detector was employed to collect spectra of phenolic compounds. The effect of some separation parameters on peak resolution and migration time of phenolic species present in a refined rosemary extract was studied. The repeatability of the method was also investigated: the intraday relative standard deviation on total peak area was less than 4%, while the intraday relative standard deviation on migration time was less than 0.6%. Moreover the CZE method showed good sensitivity (0.0007 μg mL¹ for carnosic acid and rosmarinic acid). Carnosic acid and rosmarinic acid have been quantified in different commercial extracts of rosemary. Finally, the optimized method was also applied to evaluate the recovery of these two compounds when different organic solvents were employed during the extraction procedure.     

Comparative Analysis of Volatile Terpenes and Terpenoids in the Leaves of Pinus Species—A Potentially Abundant Renewable Resource

Pinaceae plants are widely distributed in the world, and the resources of pine leaves are abundant. In the extensive literature concerning Pinus species, there is much data on the composition and the content of essential oil of leaves. Still, a detailed comparative analysis of volatile terpenes and terpenoids between different species is missing. In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine the volatile terpenes and terpenoids of typical Pinus species in China. A total of 46 volatile terpenes and terpenoids were identified, and 12 common compounds were found, which exhibited a great diversity in the leaves of Pinus species. According to the structures and properties of the compounds, all those compounds can be classified into four categories, namely monoterpenes, oxygenated terpenes, terpene esters, and sesquiterpenes. The results of principal component analysis and cluster analysis showed that the leaves of the six Pinus species could be divided into two groups. The species and contents of volatile terpenes and terpenoids in the leaves were quite different. The results not only provide a reference for the utilization of pine leaves resource, but also bring a broader vision on the biodiversity.     

Green processes for the extraction of bioactives from Rosemary: Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays

In this contribution, the performance of three different extraction procedures towards the extraction of antioxidants from rosemary (Rosmarinus officinalis) is presented. Namely, pressurized liquid extraction (PLE), using water and ethanol as solvents, supercritical fluid extraction (SFE), using neat CO₂ and supercritical CO₂ modified with ethanol, as well as a novel extraction process called Water Extraction and Particle formation On-line (WEPO) are directly compared. Different extraction conditions including temperatures, times and pressures have been studied. The produced extracts have been characterized in terms of extraction yield, antioxidant activity (using the DPPH radical scavenging method) and total phenols (using the Folin method). Besides, all the extracts have been chemically characterized using a new quantitative UPLC-MS/MS method. This method allowed the determination of the main antioxidants present in rosemary, including, among others, rosmarinic acid, carnosic acid and carnosol, attaining detection limits as low as 2 ng/mL. The results obtained in this study show that PLE using ethanol at high temperatures (200 °C) was able to produce extracts with high antioxidant activity (EC₅₀ 8.8 μg/mL) and high yield (ca. 40%) while efficiently extracting antioxidants of diverse polarity, among them, carnosic and rosmarinic acids, regarded as the most important antioxidants present in rosemary. Nevertheless, in this work, the ability of the three studied environmentally friendly extraction techniques to obtain bioactives from natural sources is demonstrated.     

Antioxidant and antimicrobial study of Schefflera vinosa leaves crude extracts against rice pathogens

Plant extracts are one of the best possible sources of bioactive molecules, and are being used globally as an antioxidants and natural antimicrobial compounds. In current study, Schefflera vinosa leaves extract was prepared through Soxhlet extraction procedure using methanol and chloroform as solvents. The extract was investigated for total antioxidant, phenolic and flavonoid contents, free radical scavenging and antimicrobial activities. The free radical scavenging activities were evaluated through 2,2- diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethylbenzotiazolin-6-sulfonic acid (ABTS) and Ferric-reducing/ antioxidant power (FRAP) assay. The antimicrobial activity of extract was determined through poisoned food method. The methanolic extract has exhibited high antioxidant, phenolic, and flavonoid activities compared to chloroform extract. Similarly, free radical scavenging activities (ABTS, DPPH and FRAP) were higher in methanolic extract. Further, Fourier-Transform Infrared Spectroscopy (FTIR) used to determine the functional group and Gas chromatography-mass spectrometry (GC–MS) to elucidate volatile composition of the crude extract. Different functional group like N-H, O-H, C-O, C-N, C-H, C=O, C≡C and C-O-H presence indicate the existence of many metabolites in the extracts. GC–MS study identified 61 compounds and subsequently, these molecules were screened virtually using DockThor. Furthermore, antimicrobial study was confirmed against rice pathogens like Magnaporthe oryzae (M. oryzae) and Xanthomonas oryzae pv. oryzae (Xoo). Molecular docking study further suggested that phytomolecules (3-Isopropoxy-1,1,1,7,7,7-hexamethyl-3,5,5-tris (trimethylsiloxy) tetrasiloxane, and 2-Methoxy-5-methylthiophene) targets Histone Deacetylase (HDAC) of M. oryzae and Peptide Deformylase (PDF) of Xoo, which could inhibit their growth. Hence, this study indicated that Schefflera vinosa extracts could be an important ingredient as an antioxidant as well as antimicrobial agent against rice pathogens.     

Effect-Directed Profiling of 17 Different Fortified Plant Extracts by High-Performance Thin-Layer Chromatography Combined with Six Planar Assays and High-Resolution Mass Spectrometry

An effect-directed profiling method was developed to investigate 17 different fortified plant extracts for potential benefits. Six planar effect-directed assays were piezoelectrically sprayed on the samples separated side-by-side by high-performance thin-layer chromatography. Multipotent compounds with antibacterial, α-glucosidase, β-glucosidase, AChE, tyrosinase and/or β-glucuronidase-inhibiting effects were detected in most fortified plant extracts. A comparatively high level of antimicrobial activity was observed for Eleutherococcus, hops, grape pomace, passiflora, rosemary and Eschscholzia. Except in red vine, black radish and horse tail, strong enzyme inhibiting compounds were also detected. Most plants with anti-α-glucosidase activity also inhibited β-glucosidase. Green tea, lemon balm and rosemary were identified as multipotent plants. Their multipotent compound zones were characterized by high-resolution mass spectrometry to be catechins, rosmarinic acid, chlorogenic acid and gallic acid. The results pointed to antibacterial and enzymatic effects that were not yet known for plants such as Eleutherococcus and for compounds such as cynaratriol and caffeine. The nontarget effect-directed profiling with multi-imaging is of high benefit for routine inspections, as it provides comprehensive information on the quality and safety of the plant extracts with respect to the global production chain. In this study, it not only confirmed what was expected, but also identified multipotent plants and compounds, and revealed new bioactivity effects.     

The Influence of Ripeness on the Phenolic Content,Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)

Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the content of nutrients and bioactive compounds, including polyphenols and carotenoids, which contribute to its antioxidant and antimicrobial capacities. The purpose of this study was to identify phenolic acids and flavonoids of Cucurbita moschata Duchesne using high-performance liquid chromatography–diode array detection–electrospray ionization tandem mass spectrometry (HPLC–DAD–ESI-MS) at different ripening stages (young, mature, ripened) and determine its antioxidant and antimicrobial activities. According to the results, phenolic acids and flavonoids were dependent on the maturity stage. The mature fruits contain the highest total phenolic and flavonoids contents (97.4 mg GAE. 100 g⁻¹ and 28.6 mg QE. 100 g⁻¹).A total of 33 compounds were identified. Syringic acid was the most abundant compound (37%), followed by cinnamic acid (12%) and protocatechuic acid (11%). Polyphenol extract of the mature fruits showed the highest antioxidant activity when measured by DPPH (0.065 μmol TE/g) and ABTS (0.074 μmol TE/g) assays. In the antimicrobial assay, the second stage of ripening had the highest antibacterial activity. Staphylococcus aureus was the most sensitive strain with an inhibition zone of 12 mm and a MIC of 0.75 mg L⁻¹. The lowest inhibition zone was obtained with Salmonella typhimurium (5 mm), and the MIC value was 10 mg L⁻¹.     

HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts

The effect of spontaneous fermentation by lactic acid bacteria on the extraction yield of bioactive compounds and antioxidant activity from rosemary leaf extracts was investigated using high-performance thin-layer chromatography (HPTLC). Brining and spontaneous fermentation with lactic acid bacteria more than doubled extraction of polyphenolics and antioxidants from the rosemary leaves. The results show that lactic acid fermentation enhances antioxidant activity in extracts by increasing the total phenolic content but does not increase extraction of phytosterols. Increased extraction of phenolic oxidants during fermentation assisted extraction, results from the in situ generated natural eutectic solvent from the plant sample. ATR-FTIR spectra from the bioactive bands suggests that this increased antioxidant activity is associated with increased extraction of rosmarinic acid, depolymerised lignin, abietane diterpenoids and 15-hydroxy-7-oxodehydroabietic acid.     

Sulfated Triterpenes from Lemon Balm

The hydroalcoholic (EtOH/H₂O) extract of matured leaf margins of lemon balm (Melissa officinalis L.) afforded a new 3,23‐disulfate of 2α,3β‐23,29‐tetrahydroxyolean‐12‐en‐28‐oic acid 28‐O‐β‐D ‐glucopyranoside ( 1 ) and a new 23‐monosulfate of 2α,23‐dihydroxyurs‐12‐en‐28‐oic acid 3‐O‐β‐D ‐glucopyranoside ( 2 ), along with six known compounds, i.e., 23‐monosulfate of 2α,3β,19α,23‐tetrahydroxyurs‐12‐ene‐28‐oic acid 28‐O‐β‐D ‐glucopyranoside ( 3 ), 3,5,6‐trihydroxydehydro‐α‐ionol 9‐O‐β‐D ‐glucopyranoside ( 4 ), quadranoside III ( 5 ), rosmarinic acid ( 6 ), caffeic acid ( 7 ), and luteolin ( 8 ). All the isolated compounds were evaluated for their antioxidant, antimicrobial, antimalarial, and cytotoxic activities. Only rosmarinic acid exhibited substantial antioxidant and antimicrobial activities, whereas sulfated terpenes showed considerably lower or no antimicrobial activity.     

Antimicrobial activity-guided identification of compounds from the deciduous leaves of Malus doumeri by HPLC-ESI-QTOF-MS/MS

This paper intends to identify the antimicrobial activity compounds from the deciduous leaves of Malus doumeri (Dong Li Tea) by HPLC-ESI-QTOF-MS/MS. The ethanol extracts of Malus doumeri were partitioned into petroleum ether, dichloromethane, ethyl acetate, n-butanol and water fraction, respectively. The antimicrobial screening experiments showed that ethyl acetate fraction has a certain antibacterial activity by inhibition zone method in vitro. And then we used the HPLC-ESI-QTOF-MS/MS method to verify the identities of bioactive compounds. Finally, 41 compounds were determined and 11 of which were firstly reported in this plant. Notably, compounds (32, 34, 38) are new dihydrochalcones, and three chlorogenic acid analogues (10, 13, 17) may be potential antimicrobial active ingredient. Which is of great significance to the isolation of novel compounds and the discovery of new natural preservative candidates from the deciduous leaves of Malus doumeri.     

Phenolic Contents,Organic Acids,and the Antioxidant and Bio Activity of Wild Medicinal Berberis Plants- as Sustainable Sources of Functional Food

Wild fruits have increasingly been investigated as part of recent searches for food products with a high antioxidant activity. In this study, wild edible berberis Berberis vulgaris collected from three different provinces (Jilin, Heilongjiang, and Liaoning) were investigated for their phenolic contents, organic acid contents, mineral contents, antioxidant activity as well as their antimicrobial potential against a range of common food borne pathogens. In addition, a physiochemical and mineral analysis of the fruits was also performed. The methanol extracts of berberis fruit collected from Jilin province were highly active against all the studied food borne bacterial pathogens, i.e., S. aureus and L. monocytogenes, E. coli, P. fluorescens, V. parahaemolyticus, and A. caviae while the berberis extracts from Heilongjiang and Liaoning showed activity only against Gram-negative bacteria. The phenolic content and antioxidant activity were determined by the HPLC separation method and β-carotene bleaching methods, respectively. Four organic acids such as malic acid, citric acid, tartaric acid, and succinic acid were identified while a variety of phenolic compounds were detected among which catechin, chlorogenic acid, and gallic acid were found to be the predominant phenolic compounds in all three of berberis fruit samples. The berberis fruit from Jilin was found to be superior to the Heilongjiang and Liaoning fruit regarding desired physiochemical analysis; however, there were no significant differences in the mineral contents among the three samples. Overall, the berberis fruit from Jilin was ranked as the best in term of the nutritional, physiochemical, antimicrobial, and antioxidant properties. This study confirms the various useful characteristics and features of berberis at a molecular level that can be used as a sustainable source for their potential nutritional applications for making functional foods in different food industries.     

Anthemis cotula L. from Jordan: Essential oil composition,LC-ESI-MS/MS profiling of phenolic acids - flavonoids and in vitro antioxidant activity

Essential oils of the leaves and flowers of Anthemis cotula L. (family Asteraceae) grown in Jordan were extracted by hydro-distillation and then analyzed by GC–MS. Sesquiterpenes hydrocarbons (SH) were the dominant components in the oils extracted from leaves and flowers of A. cotula. γ-Muurolene and aromadendrene, were the major compounds that were obtained from the flowers oil, while γ-muurolene and trans-cadinene ether were detected as major ingredients in the leaves extract. LC-MS analysis was carried out to identify the significant compounds from each extract. Additionally, butanol (B), aqueous methanol (M) and water (W) extracts prepared from the flowers and the leaves of A. cotula were analysed by LC-MS/MS. Apigenin and chlorogenic acid were the main constituents detected in the flowers’ alcoholic extracts and leaves’ aqueous extract. Moreover, the essential oils and all prepared extracts were assayed for their total antioxidant activity using the DPPH, ABTS, and ferrous ion chelating effect (FIC) assay methods. All investigated oils and extracts showed interesting activity as compared to the positive controls employed (α-tocopherol and ascorbic acid).     

Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material

The antioxidant activity of rosemary (Rosmarinus officinalis) extract from different raw materials has been studied. Extracts were prepared from wild or drip-irrigated plants, as well as from the by-product resulting from the distillation of the aromatic essential oil. The radical scavenging activity of rosemary extracts was compared with that of antioxidants widely used in food, such as BHT and delta-tocopherol, using an optimization of the method based on the reduction of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results pointed the excellent antioxidant activity of the crude fresh rosemary extracts, which was almost identical to that of pure delta-tocopherol, and higher than that of BHT; extracts prepared from distilled rosemary showed the lowest activity, although they are also of interest due to the low cost of the raw material. High performance liquid chromatography (HPLC) combined with diode array (DAD) and electrospray (ESI)-ion trap-MS detection was used to separate and identify the compounds present in the rosemary extracts. Rosmarinic acid, carnosic acid and seven of their terpene-type metabolites, and seven flavones were identified. The drying and/or distillation treatments used with the plant material strongly affected the content of the two compounds of higher antioxidant activity: rosmarinic acid and carnosic acid.     

An in vitro evaluation of the antibacterial activity of the non-volatile phenolic fraction from rosemary leaves

In this study, the aim was to evaluate the antimicrobial action of the non-volatile phenols of rosemary leaves against two Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) and two Gram-positive bacteria (Staphylococcus aureus and Staphylococcus epidermidis). Three extracts with different phenolic compositions were tested. By the agar disc diffusion method, Gram-positive bacteria were more sensitive to the extracts, and S. epidermidis showed the highest inhibition zones. Overall, all the extracts tested by the broth dilution method showed higher activity than results from the agar disc diffusion method. The minimal bactericidal concentration values indicated that E. coli was the most susceptible strain. This study demonstrated that the flavonoidic fraction of rosemary leaves does not play a crucial role as antimicrobial agents against these microorganisms. The most active extract was characterised by the highest amount of non-volatile terpenoidic compounds.     

Phenolic compounds and bioactive properties of Verbascum glabratum subsp. bosnense (K. Malý) Murb., an endemic plant species

Abstract

Detailed analysis of phenolic composition and antioxidant and antimicrobial activities of Verbascum glabratum subsp. bosnense (K. Malý) Murb., an endemic species of southeastern Dinaric Alps was performed for the first time. The phenolic composition measured via UHPLC-MS/MS of four extract with different polarity suggested this plant species is very rich in both phenolic acids and flavonoids. Ethanol extract was chemically the most versatile containing 12 compounds with quercitrin and rosmarinic acid as the majors, while water extracts were rich in 4-hydroxybenzoic acid, salicylic acid, morin, and apigenin. All extracts showed high antioxidant potential measured spectrophotometrically with IC₅₀ values ranging 0.139 - 0.021?mg/mL. Antimicrobial testing using agar diffusion test showed that ethanol extract was the most potent against all tested organisms. Also, these activities are correlated with the content of phenolic compounds, which suggest they are active ingredients of the extracts.     

Phytochemical Characterization and Bioactivity of Asparagus acutifolius: A Focus on Antioxidant,Cytotoxic, Lipase Inhibitory and Antimicrobial Activities

The phytochemical composition of leaves, stems, pericarps and rhizomes ethanolic extracts of Asparagus acutifolius were characterized by HPLC-DAD-MS. A. acutifolius samples contain at least eleven simple phenolics, one flavonon, two flavonols and six steroidal saponins. The stem extracts showed the highest total phenolic acid and flavonoid contents, where cafeic acid and rutin were the main compounds. No flavonoids were detected in the leaf, pericarp or rhizome while caffeic acid and ferulic acid were the predominant. Steroidal saponins were detected in the different plant parts of A. acutifolius, and the highest contents were found in the rhizome extracts. The stem extracts exhibited the highest antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and the highest 2,2-azino-bis (3 ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activity was found in the pericarp extracts. The rhizome and leaf extracts showed a potent cytotoxic activity against HCT-116 and HepG2 cell lines. Moreover, the pericarp and rhizome extracts revealed a moderate lipase inhibitory activity. The leaf and rhizome extracts were screened for their antimicrobial activity against human pathogenic isolates. The leaf extract exhibited a powerful inhibitory activity against all the bacteria and fungi tested.