Study of the Antioxidant and Antibacterial Effects of L. Against Food Pathogens.

This study presents the chemical profile of the ethanolic extract of L. stem bark and the evaluation of its antibacterial and antioxidant activities. The chemical prospecting consisted of a qualitative analysis and quantification by HPLC-DAD. An antibacterial evaluation was performed using broth microdilution to determine the MIC, while gentamicin and amikacin were used to modify the antimicrobials. The antioxidant tests included the DPPH method, ABTS radical cation capture, Fe chelation, Fe reduction, and oxidative degradation of deoxyribose. Phytochemical tests identified its flavonoid and alkaloid classes, and an HPLC analysis allowed for caffeic acid quantification in the extract. The results of this study showed satisfactory MICs for and , 256 µg/mL; and , 512 µg/mL; and , ≥ 1024 µg/mL. Furthermore, there was a modifying effect on the bacterial strains, except for . The antioxidant tests using the DPPH method showed an IC of 298.1 µg.mL, with the highest percentage of ABTS radical cation capture occurring at a concentration of 500 µg/mL; regarding Fe, chelating activity was not present, and for Fe reduction, the best concentrations were 10 µg/mL and 25 µg/mL. The data obtained can be used to turn into a viable species as an agent for antibacterial and antioxidant functionalities in foods.