PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF THE ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF MICHELIA TONKINENSIS SEEDS EXTRACTS FROM NORTHERN VIETNAM
DOI:
https://doi.org/10.51453/3093-3706/2026/1489Abstract
Michelia tonkinensis A. Chev., a valuable medicinal and economic tree species widely distributed in the mountainous regions of northern Vietnam, has traditionally been used as both a culinary spice and a folk remedy for musculoskeletal and gastrointestinal disorders. However, information regarding the phytochemical composition and biological activities of its seeds remains limited. This study aimed to investigate the phytochemical constituents, antibacterial activity, and antioxidant potential of M. tonkinensis seeds collected from Tuyen Quang Province, Vietnam.
Seed powder was extracted with 70% ethanol using ultrasound-assisted extraction, followed by liquid–liquid partitioning to obtain n-hexane (MTH) and ethyl acetate (MTE) fractions. Preliminary phytochemical screening was performed according to the Vietnamese Pharmacopoeia V. Antibacterial activity was evaluated using the broth microdilution method in 96-well microplates against selected bacterial and fungal strains, while antioxidant activity was assessed using the DPPH radical scavenging assay.
Phytochemical analysis revealed the presence of coumarins, flavonoids, proanthocyanidins, and terpenoids in the seed extracts. The MTH fraction exhibited antibacterial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans with a minimum inhibitory concentration (MIC) of 200 μg/mL. The MTE fraction showed inhibitory activity against Saccharomyces cerevisiae at the same MIC value. In the DPPH assay, MTH demonstrated stronger antioxidant activity (SC₅₀ = 44.97 ± 1.29 μg/mL) than MTE (SC50 = 59.25 ± 1.68 μg/mL), although both were less active than the positive control, ascorbic acid (SC50 = 12.31 ± 0.21 μg/mL).
These findings indicate that M. tonkinensis seeds are a promising source of bioactive phytochemicals with notable antibacterial and antioxidant properties. The study provides a scientific basis for future isolation and characterization of active compounds and supports the potential development of seed-derived functional foods and phytopharmaceutical products.
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