Effect of Aqueous Ethanol Systems as Green Solvents on Phenolic Extraction From Cordia myxa Fruit (Lasura)
Abstract
Background Cordia myxa is a plant species that has been studied for its nutritional composition and bioactive chemicals. Various portions of the plant have been documented in traditional medicine, indicating potential pharmacological importance. The solvent composition has a significant impact on the extraction of secondary metabolites from plant sources, affecting both yield and bioactive component profile. The purpose of this work was to examine the chemical composition of C. myxa (Lasura) fruit extracts prepared utilizing aqueous and ethanolic systems (40%, 70%, and 100%), with a focus on the phenolic profile, antioxidant activity, and antibacterial characteristics. Methods Total phenolic content (TPC) and total flavonoid content (TFC) were determined using validated colorimetric assays. Antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power (RP) assays. Phytochemical constituents were identified and characterized by high-performance liquid chromatography (HPLC). Antimicrobial activity was assessed using the agar well diffusion method against Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes), Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), and the fungus Candida albicans. Results HPLC analysis identified six major compounds: tannic acid, chlorogenic acid, caffeic acid, vanillin, salicylic acid, and quercetin. The 40% ethanol extract exhibited the high TPC and RP, whereas the 70% ethanol extract showed the strong DPPH radical scavenging activity and high TFC. Antimicrobial activity was observed only against Gram-positive bacteria, with inhibition zones ranging from 11–17 mm at higher extract concentrations, while no activity was detected against Gram-negative bacteria or C. albicans. Conclusions The findings demonstrate that solvent composition has a major impact on phytochemical extraction and antioxidant activity. The antimicrobial activity observed was limited, indicating the need for further studies involving compound isolation and advanced antimicrobial assays. These results highlight the importance of solvent optimization for functional food and nutraceutical applications.