Ficus carica Linn (Moraceae) Fruit's: Qualitative, Quantitative Phytochemical Screening and Antibacterial Activities
Hawa Alsadi1, Mustafa Alsadi2, Fatimh Mustafa Meelad1 and Salma Moftah Alamen3*
1Chemistry Department, Faculty of Education, Elmergib University, Alkhums, Libya
2Food and Drug Control Center, Alkhums, Libya
3Biology Department, Faculty of Education, Elmergib University, Alkhums, Libya
*Corresponding Author: Hawa Alsadi, Chemistry Department, Faculty of Education, Elmergib University, Alkhums, Libya.
March 10, 2022; Published: April 22, 2022
Fig fruit, Ficus carica Linn (F. carica) has natural active chemical constituents that own medicinal properties which enclose a vast scope of biological effects. The extracts of fresh matured of F. carica were used to screen for some active chemical constituents (qualitatively and quantitatively). The screening estimates the phytochemicals among the qualitative tests done for the presence of secondary metabolites; where the results contained in the crude aqueous and alcoholic extracts of F. carica fruits which are Triterpenoids, Steroids, Tannins, Protein, Glycosides, Reducing Sugars, Alkaloids, Flavonoids, Carbohydrates, Sugars, Fats, Fixed Oils, Saponins and vitamin C, where it was found that all the detected components were between medium and rich in presence in both extracts. While the result of weight loss of the fresh F. carica at room temperature was 41g with a percentage yields of 73%. And the results of ash content of fresh fruits were the weight of residual ash after burning 7.637g and the percentage of ash content 76.37%. And the results of the extraction yield percentage of the aqueous extract revealed 87% with a Creamish to Dark Brown and the ethanolic extract was 93% with Greenish Oily in colour. The results of the detected quantitative secondary metabolites of the phytochemicals were revealed that 58, 73, 65, and 53% for Saponins, Terpenoids, Alkaloids and Flavonoids, respectively. The greater percentage amount in fruits was obtained 73% for alkaloids and the lowest 53% was for Flavonoids. In addition, the results of the bioactivity of the aqueous extract against pathogenic bacteria were as follows 12, 13, 15 and 12 mm against each of P. aeruginosa, E. coli, B. subtilis and S. aureus, consequently. Whereas the ethanolic extract was as follows 18, 16, 20 and 17 mm against each of P. aeruginosa, E. coli, B. subtilis and S. aureus, consequently.
Keywords: Ficus carica Linn; Chemical Constituents (Qualitatively and Quantitatively); Antibacterial Activity
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