Comparison of Antioxidant and Antibacterial Properties of Five Plants with Anti-Diabetes and Anti-Cancer Potential

Polyphenols and flavonoids are bioactive organic compounds extracted from medicinal plants. They exhibit significant antioxidant and antibacterial properties, which help fight several chronic diseases, such as diabetes and cancer. Numerous therapeutic effects and a broad spectrum of biological activities are exhibited by the following five medicinal plants traditionally utilized in medicine for the treatment of diabetes and cancer: Ginger, ephedra alata, ajuga iva, nettle, and graviola (annona muricata). The objective of the present study is to examine ethanolic and aqueous extracts exhaustively obtained from these plants through decoction and maceration using ethanol, with particular emphasis on the content of total polyphenols and flavonoids, and to evaluate their in vitro antioxidant and antibacterial potential. The antibacterial effect was assessed on the strains Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus pneumoniae. The study was complemented by an FTIR analysis of the different extracts. The results indicate that for ginger, graviola, and ajuga iva, as opposed to ephedra alata, maceration appears to be the more efficacious technique compared to decoction. The highest yield (27.465%) was observed in the case of the ethanolic extract of ginger. Ethanolic extracts contain higher concentrations of polyphenols and flavonoids than aqueous extracts. The aqueous extracts of ajuga iva and nettle demonstrate the highest inhibition of Staphylococcus aureus bacteria.