Eclética Química

Phytochemical analysis and antimicrobial and antifungal potential of extracts and fractions of Poincianella bracteosa

2026-02-08T06:09:12-03:00

The Caatinga is a Brazilian biome with great plant diversity and significant economic and pharmacological potential. It is a valuable source of medicinal resources, with many species used in folk medicine. The study on Poincianella bracteosa highlighted its medicinal properties, such as anti-inflammatory and antimicrobial action. The antimicrobial activities of crude extracts and fractions obtained from different plant parts were evaluated against pathogenic microorganisms. The extracts were obtained through exhaustive percolation with a 70% hydroethanolic solution and fractionated using solvents of lower polarity, resulting in hexane, dichloromethane, and ethyl acetate fractions. The fractions showed greater effectiveness than the crude extracts, with the dichloromethane fraction from the root exhibiting the highest inhibitory activity, with a minimum inhibitory concentration of 0.03 mg/mL against Enterococcus faecalis, Staphylococcus aureus, and Pseudomonas aeruginosa. These results indicate the antibacterial potential of Poincianella bracteosa.

Biochemical analysis of anti-pathogenic bacteria activity of bioactive components from Sclerocarya birrea stem bark via experimental and in-silico approaches

2026-03-03T06:13:32-03:00

In this study, two compounds derived from the bioactive components of Sclerocarya birrea (S. birrea), a plant native to Nigeria, were examined for their biochemical composition, antibacterial effectiveness, and molecular structure. Pyrogallol (94.72 and 46.77%) and hydroxyquinol, which was exclusively identified in the hexane extract, were the main bioactive components extracted from the study plant S. birrea (52.71%). A polyphenolic chemical known as pyrogallol has been shown to have extensive antibacterial activity. The ethanol and hexane bark extracts from S. birrea demonstrated significant antibacterial potential against the entire panel of bacteria tested in this study, indicating that the plant's extracts have a wide range of activity compared to the bacteria of interest most frequently responsible for urinary tract infections. Due to the high phenolic concentration in the plant's bark extract, the antiradical results also showed that S. birrea had a very significant antioxidant capacity. It was found from the molecular docking that pyrogallol could inhibit 80% of the studied receptors.

Synthesis of chitosan/AC/Fe3O4 nanocomposite and its structural, magnetic, and heavy metal adsorption characteristics

2026-03-04T06:13:34-03:00

The chitosan/activated carbon (AC)/Fe₃O₄ nanocomposite has been successfully synthesized. The nanocomposite was then characterized to investigate its structural, magnetic, and heavy metal Cr(III) adsorption characteristics using XRD, SEM, FTIR, VSM, and ICP-OES. The chitosan/AC/Fe₃O₄ nanocomposite performed a single phase with a cubic inverse spinel structure with a lattice parameter and crystallite size of 8.38 ± 0.01 Å and 5.04 ± 0.09 nm, respectively. The SEM image showed that the morphology of chitosan/AC/Fe₃O₄ tended to be spherical with an average particle size of 51.4 ± 0.4 nm. The FTIR spectrum showed that the chitosan/AC/Fe₃O₄ nanocomposite exhibited the presence of a β-1,4-glycosidic bond at 858 cm^–1 originating from chitosan. The C=C functional group and Fe-O bonds appeared at 1606 and 439–642 cm^–1, indicating the presence of AC and Fe₃O₄. The chitosan/AC/Fe₃O₄ nanocomposite had superparamagnetic properties with a saturation magnetization value of 36.27 ± 0.05 emu/g. Furthermore, the chitosan/AC/Fe₃O₄ nanocomposite had a capacity and efficiency for Cr(III) adsorption of 13.95 mg/g and 27.88% at a contact time of 240 min, respectively.

Effect of fermentation on the organosulfur compound profile and antibacterial activity of black garlic (Allium sativum) extract

2026-03-18T06:20:16-03:00

Black garlic is a derivative product of garlic that offers even more health benefits. During fermentation, various chemical reactions alter the chemical composition of garlic. In this study, the organosulfur compound profile of black garlic was analysed using GC-MS and LC-MS, and its antibacterial activity was also tested. In the initial stage, garlic was fermented at a constant temperature of 60 °C for 24 days. The GC-MS analysis revealed four organosulfur compounds. Meanwhile, the LC-MS analysis detected 16 distinct organosulfur compounds and their quantities at each fermentation stage. One organosulfur compound was consistently detected in LC-MS analysis across all fermentation stages. Antibacterial activity was tested using the paper disc diffusion method against S. aureus and E. coli bacteria. The research findings showed that the most effective black garlic in killing bacteria was fermented for 18 days. This was evident from the largest and most stable diameter of inhibition zones.