Antioxidant and antimicrobial capacity Cecropia mutisiana Mildbr. (Cecropiaceae) leave extracts

Background: Given the lack of knowledge in Cecropia mutisiana Mildbr phytochemical and pharmacological properties, the objective of this work was to determine the leaves antioxidant and antimicrobial capacities, taking into account its wide use by Colombian communities. For this study Rosmarinus officinalis Govaerts extracts were used as experimental standards for comparisons, since there are no studies of Cecropia mutisiana Mildbr biological activities. Methods: Extraction was performed by dried leaves obtaining extracts of different polarity (petroleum ether, ethyl acetate, dichloromethane, and ethanol). To identify Cecropia mutisiana Mildbr functional groups and main compounds preliminar phytochemical analysis was run. Likewise, antioxidant capacity for both plants was determined by colorimetric assays; followed by phenol quantification correlation by Folin Ciocalteu reagent. Last, its antimicrobial capacity was evaluated by the Kirby-Bauer test. Results: Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capacity expressed as IC₅₀ (165.47 ± 3.0 ppm), as well as the dichloromethane Rosmarinus officinalis Govaerts extract (272.63 ± 4.9 ppm), without any correlation with total phenols. Additionally, antimicrobial activity was observed for Cecropia mutisiana Mildbr in the ethyl acetate extract and for Rosmarinus officinalis in the ethanol extract. Conclusion: Regarding both plant comparison Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capability, whereas Rosmarinus officinalis Govaerts ethanol extract had the greatest antimicrobial activity.