Phytochemical study and antimicrobial activity of Algerian Marrubium vulgare leaf and stem extracts

Abstract

Marrubium vulgare is used worldwide as a source of food flavor and for medicinal purposes. The aim of this study is to investigate polyphenol and flavonoid contents of M. vulgare extracts and their antimicrobial activities. Extraction was conducted using methanol and hexane. The determination of polyphenol content was realized with folin ciocalteu method and flavonoids using AlCl3. Rouph characterization of these compounds was done with HPLC method. Activity against bacteria and fungi was also studied. Results showed that methanolic extracts of leaves (LME) and stems SME) contain relatively high levels of polyphenols ad flavonoids.  Except for hexane extract, all extracts from leaves and stems possess antibacterial and antifungal effects especially against Staphyloccocus aureus and Candida albicans. This finding suggests that M. vulgare methanolic extracts could serve as a basic material for the preparation of antimicrobial drugs. Keywords: Marrubium vulgare, polyphenols, flavonoids, antibacterial, antifungal activities.