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Bay Leaves Have Antimicrobial and Antioxidant Activities Sumia O Algabri1*, Basma M Doro2, Awatf M Abadi1, Mahmoud a Shiba1 and Almonder H Salem1

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Bay Leaves Have Antimicrobial and Antioxidant Activities Sumia O Algabri1*, Basma M Doro2, Awatf M Abadi1, Mahmoud a Shiba1 and Almonder H Salem1 Research Article iMedPub Journals Journal of Pathogen Research 2018 www.imedpub.com Vol.1 No.1:3 Bay Leaves have Antimicrobial and Antioxidant Activities Sumia O Algabri1*, Basma M Doro2, Awatf M Abadi1, Mahmoud A Shiba1 and Almonder H Salem1 1Department of Pharmacognosy, University of Tripoli, Tripoli, Libya 2Department of Microbiology and Immunology, University of Tripoli, Tripoli, Libya *Corresponding author: Algabri SO, Department of Pharmacognosy, Faculty of Pharmacy, University of Tripoli, Tripoli, Libya, Tel: +218928629603; E-mail: [email protected] Received date: July 06, 2018; Accepted date: July 28, 2018; Published date: August 02, 2018 Copyright: © 2018 Algabri SO, et al. This is an open-access article distributed under the terms of the creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Citation: Algabri SO, Doro BM, Abadi AM, Shiba MA, Salem AH (2018) Bay Leaves have Antimicrobial and Antioxidant Activities. J Pathogen Res Vol.1 No.1:3. Keywords: Bay leaves; Staphylococcus; Qualitative DPPH; Abstract Antimicrobial; Antioxidant Background: Bay, Laurus nobilis L is a native plant and is one of the most frequently used cooking spices. The dry Introduction Bay leaves are used to treat several digestive problems One of the most well-known plants from the Lauraceae with anticonvulsive, narcotic and antibacterial properties. Thus, this study was aimed to investigate the in-vitro family is Laurus nobilis L, which is also known as Bay or laurel antimicrobial and antioxidant activities of different leaves. Bay is one of the most frequently used cooking spices extracts of Bay leaves. for flavouring meat products, fishes and soups. It is a native plant in the Southern Mediterranean area, found in warm Methods: The dried Bay leaves were extracted climate regions, but it is used as a decorative plant in Europe sequentially with n-hexane, dichloromethane and and USA. In addition, it is commercially grown in, Algeria, methanol by Soxhlet apparatus. The extracts were Morocco, Portugal, Spain, Italy, France, Turkey and Mexico concentrated and evaluated for antimicrobial activity [1-3]. against Staphylococcus aureus, Pseudomonas aeroginosa, Traditionally, the dry Bay leaves and their infusions are used E. coli and Candida albicans using well diffusion method to treat digestive difficulties as epigastric pain, flatulence, to determine the diameter of zone of inhibition. Also, Bay leaves extracts were evaluated for antioxidant activity bloating, and eructation problems. Leaves and fruits of Bay using qualitative DPPH assay. plant have been used as astringent, diaphoretic, stimulant and emetic as well as emmenagogue, abortifacient and insect Results: The findings of antimicrobial assay showed that repellent. In addition, as it is an aromatic plant, its essential oil methanolic extract of Bay leaves has an antibacterial is added in the cosmetic products like soaps, creams and activity against Staphylococcus aureus with zone of perfumes [4]. inhibition of 18 ± 0.8 mm, which is higher than phenol Phytochemical studies on Bay leaves and its fruits have inhibition zone (10 ± 1.0 mm) whereas, no antibacterial indicated various secondary metabolites including alkaloids, inhibition against other tested bacteria was detected. The flavonols (kaempferol, myricetin, and quercitin), flavones dichloromethane extracts inhibited E. coli growth with (apigenin and luteolin), glycosylated flavonoids, sesquiterpene zone of inhibition of 14 ± 0.6 mm and with Staphylococcus aureus of 18 ± 0.8 mm, while, the n-hexane extract has no lactones, monoterpene and germacrane alcohols [5-10]. antibacterial activity with all of the tested organisms. Interestingly, there is a worldwide concern around that use However, all of Bay leaves extracts displayed no antifungal of antibiotics to treat bacterial and fungal infections can lead effect on Candida albicans. In terms of antioxidant to the rise and spread of organisms resistant to broad- activity, all of Bay leaves extracts exhibited antioxidant spectrum antibiotics, opening ways to use plants as natural activity, but the methanolic extract displayed the most sources for novel antimicrobial agents with a similar activity prominent level. [11-13]. Natural medicinal plants, as L. nobilis, are rich sources of bioactive compounds. Thus, the biological properties of Bay Conclusion: The bay leaves extracts have antibacterial and extracts and its essential oil are documented, specifically their antioxidant activity and further investigations to assess antimicrobial, antifungal and antioxidant effect. A previous these effects are recommended. study has reported that the aqueous decoction of bay leaf showed 53.4% of bactericidal effect against 176 bacterial isolates belonging to 12 different genera of bacterial © Copyright iMedPub | This article is available from: http://www.imedpub.com/journal-pathogen-research/inpress.php 1 Journal of Pathogen Research 2018 Vol.1 No.1:3 population isolated from oral cavity of 200 individuals [14]. extracted with a Soxhlet apparatus sequentially with n-hexane, Also, another study found that the bay leaf essential oil (EO) dichloromethane (DCM) and methanol (MeOH) extracts were was able to decrease the population of total coliforms (2.8 log concentrated using a rotary evaporator at 45°C and stored in CFU/g) and to prolong the shelf life of fresh Tuscan sausage pre-weighed glass jars for further analysis. stored at 7°C for 14 days for two days [15]. In a Turkish research, the in vitro antibacterial against three Gram-positive Evaluation of antimicrobial activity (Bacillus subtilis, Staphylococcus aureus and S. epidermidis) and two Gram-negative bacteria (Escherichia coli and The antimicrobial activity of Bay leaves extracts was tested Pseudomonas aeruginosa), using agar dilution methods was in vitro using the agar well-diffusion assay. This method was assayed. Furthermore, its potential toxicity to Candida albicans performed using freshly prepared Mueller Hinton agar and Aspergillus niger was examined by using both disc- inoculated with an overnight culture of bacteria suspended in diffusion and agar dilution methods. The findings of this study sterile saline and adjusted to a 0.5 McFarland standard. After showed the minimum inhibition concentration (MIC) of the L. solidification, 6 mm diameter wells were punched into the nobilis extract was 5 mg/mL for all the bacteria tested. Also, Mueller Hinton agar plates [19]. Each well was filled with 100 the extract of L. nobilis, showed higher inhibitory activity μl of the extract solution at concentration 1 mg/ml and then against the yeast C. albicans and the fungus A. niger than the incubated for 24 h at 37°C. The inhibition zones were standard antifungal nystatin that used as a positive control measured in millimeters. 5% phenol was used as a standard. [16]. The controls were prepared without extract. The experiment was carried out in triplicate to ensure reproducible results. In addition, the potential antioxidant effect bay leaves Dimethylsulfoxide (DMSO) was used as a negative control extract has been reported. The methanolic extract of seed oil while phenol was used as a positive control. exhibited antioxidant properties in both 2, 2-diphenyl-l- picrylhydrazyl (DPPH) free radical scavenging and β-carotene/ Bacterial strains and media linoleic acid test systems [17]. In another study, the antioxidant possibility of ethanolic and aqueous extracts of The antimicrobial activity of Bay leaves extracts was tested Hypericum perforatum, Ocimum basilicum and L. nobilis leaves against two Gram-negative bacteria Pseudomonas aeruginosa were assessed by DPPH assay. The aqueous extract of L. nobilis (ATCC 29138) and Escherichia coli (ATCC 25922), and one showed the lowest radical scavenging capacity (RSC) as Gram- positive bacteria Staphylococcus aureus (ATCC 29213). compared to H. perforatum and O. basilicum. However, the In addition, the same extracts were tested against the yeast ethanolic extracts of L. nobilis showed more DPPH radical Candida albicans (ATCC 10231). The standard bacterial strains scavenging effect than their aqueous extracts [18]. were streaked onto nutrient agar, incubated for 24 hours at As in Libya the bay leaves commonly used in tradition meals, 37°C then stored at 4°C. The media used in this study were the aim of this study was to explore the in-vitro antimicrobial nutrient broth (NB), nutrient agar (NA) and Mueller Hilton agar and antioxidant activities of different extracts of Bay leaves (Oxoid). The media was prepared according to the collected from local Libyan store. manufacturer’s instructions. Materials and Methods Evaluation of antioxidant activity Qualitative DPPH assay: Antioxidant activity of dried Bay Chemicals and reagents leaves extracts was analyzed qualitatively by using 2, 2,diphenyl-1-picrylhydrazyl (DPPH) assay on thin layer 2,2 diphenyl -1- picryl hydrazyl (DPPH) and ascorbic acid chromatography (TLC) plates [20]. DPPH assay was used as a (Vitamin C) were obtained from Sigma Aldrich (Germany), screening test for the radical scavenging ability of the Silica gel F254 TLC plates was obtained from Merck (Germany), compounds present in different extracts of Bay leaves. Silica metathanol (MeOH), dichloromethane (DCM) and hexane are gel F254 TLC plates were used to separate Bay leaves extracts of HPLC grade and obtained for Fisher Scientific. where 10 μl aliquots of each of the n-hexane, DCM
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