Phytochemical profiling and bioactivity assessment of Salsola vermiculata, a halophyte from Southern Tunisia
DOI:
https://doi.org/10.31989/afbc.v3i2.1895Resumé
Background: Halophytes, salt-tolerant plants adapted to saline environments, represent a promising resource for sustainable feed strategies by combining agricultural resilience with their nutritional profile and bioactive content.
Objectives: The aim of this study is to assess phytochemical composition and to evaluate the antioxidant and antibacterial properties of Salsola vermiculata L. (S. vermiculata), an endemic halophyte species collected from southern Tunisia.
Methods: Decocted and ethanolic extracts were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) were determined by Folin-Ciocalteau reagent, aluminum chloride, and appropriate tannin reagent methods, respectively. The antioxidant activity was evaluated by using DPPH and ABTS assays. The MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of the potent extract were determined using eight selected food spoilage and pathogenic bacteria: 5 Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Micrococcus luteus, and Bacillus cereus) and 3 Gram-negative bacteria (Salmonella enterica, Escherichia coli, and Pseudomonas aeruginosa).
Results: S. vermiculata is characterized by intermediate moisture content (~48%), high carbohydrate (~33%), protein (~11%), and ash (8%) concentrations, and a low fat content (< 2%). The total phenol content of decocted and ethanolic extracts was about 1.3±0.3 and 3±0.2 g GAE/100g dry extract, respectively. Total tannin content was higher in the ethanolic extract compared to the decocted extract, following a similar trend to total phenolics and flavonoids. The extracts exhibited DPPH radical scavenging activity of 0.5 and 3.7 g TE/100 g of dried decocted and ethanolic extracts, respectively, and ABTS radical scavenging activity of 0.3 and 1.8 g TE/100g of dried decocted and ethanolic extracts, respectively. The ethanolic extract exhibited low to moderate, strain-dependent antibacterial activity but showed an interesting phytochemical profile, including β-sitosterol, protocatechuic acid, rosmarinic acid, quercetin, and alkaloids, supporting its potential relevance for nutritional and functional applications.
Novelty: This work presents a comprehensive assessment of the nutritional value, phytochemical content, and biological activities of S. vermiculata. The results highlight this underexplored halophyte as a promising source of natural antioxidants and bioactive compounds.
Conclusion: S. vermiculata is a nutritionally valuable halophytic species with notable antioxidant and antibacterial properties. This study suggests that the plant can serve as a potential source of natural antioxidants and nutrients, supporting its potential use in functional foods and nutraceutical applications while contributing to the sustainable valorization of saline environments.
Keywords: phenolic compounds, Salsola vermiculata, decocted and ethanolic extract, phytochemical screening, antioxidant, antibacterial activity.
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