In vitro investigations of chemical composition, antibacterial, antioxidant, antidiabetic, and anti-inflammatory activities of Chromolaena odorata flower extracts

The purpose of this study was to conduct preliminary investigations into the chemical composition and biological characteristics of Chromolaena odorata flower extracts. The results revealed that C. odorata flowers include alkaloids, flavonoids, glycosides, phenols, tannins, triterpenoids, and saponins. The antibacterial activity of the extracts was assessed using the antibacterial ring diameter, minimum inhibitory concentration, and minimum bactericidal concentration. The extracts were more efficient against Gram-positive bacteria than Gram-negative bacteria, with minimum bactericidal concentrations ranging from 125 to 1000 µg/mL. C. odorata flower extracts had significant antioxidant and anti-inflammatory activity, with IC50 values ranging from 10.44±0.46 to 152.81±8.63 µg/mL. Ethyl acetate fraction extracted from C. odorata flowers showed the ability to more effectively inhibit α-amylase (IC50 = 109.24±1.12 µg/mL) and α-glucosidase (IC50 = 53.87±0.42 µg/mL) than the other remaining fractions. These findings indicate that C. odorata flowers might be used as a natural source of antibacterial, antioxidant, antidiabetic, and anti-inflammatory compounds.