In vitro evaluation of antimicrobial and antioxidant activities of some Tunesian vegetables

The aim of the present study was the investigation of antimicrobial and antioxidant activities of aqueous and methanolic extracts obtained fromsome Tunisian vegetables. The antimicrobial activity was evaluated by the microdilution method. Total phenolic contents were determined by theFolin-Ciocalteu colorimetric method. The antioxidant activity was evaluated using the DPPH assay.Among tested extracts, the methanolic extract of Apium graveolens had the best antifungal activity against Candida albicans, Candida kreusseiand Candida parapsilosis with MIC values ranging between 0.08 and 0.31 mg/ml. Concerning the antioxidant activity we conclude that aqueousextracts of A. graveolens, Solanum melongena and Anethum graveolens showed the best antioxidant activity with IC50 of 20 ìg/ml. These resultsmay suggest that methanolic extracts of Solanum tuberosum and A. graveolens possess good antimicrobial activity, and therefore, they can be usedin biotechnological fields as natural preservative ingredients in food and/or pharmaceutical industry.