Evaluation of the effect of extraction and storage conditions on the antimicrobial properties and inhibition of alpha-amylase and alpha-glucosidase enzymes by oxalis aqueous extract

<p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; line-height: normal;"><span style="font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-bidi-font-family: 'B Lotus'; color: black; mso-bidi-language: FA;">The increasing prevalence of chronic diseases such as diabetes, coupled with rising bacterial resistance to antibiotics, underscores the need to explore novel sources of antimicrobial and antidiabetic agents. In this study, an aqueous extract of <em>Oxalis corniculata</em> was prepared using ultrasound and maceration methods. The extract was stored both as a puree and a liquid under refrigerated and frozen conditions. We assessed its ability to inhibit the enzymes alpha-amylase and alpha-glucosidase, as well as its antimicrobial activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, using the microdilution broth and well diffusion techniques. The ultrasound-prepared extract exhibited the highest enzyme inhibition on day 0. Storage time significantly affected the Half-maximal Inhibitory Concentration (IC50) values, with enzyme inhibition decreasing as storage duration increased. These findings suggest that the extract's enzyme inhibitory effects are associated with the antioxidants present in the plant. Additionally, the extract demonstrated antimicrobial activity against both gram-positive and gram-negative bacteria, with the largest inhibition zone (20 mm) observed against <em>Staphylococcus aureus</em>. Overall, this study highlights the potential of freshly prepared <em>Oxalis corniculata</em> extract, particularly when prepared using ultrasound, to inhibit bacterial growth and suppress alpha-amylase and alpha-glucosidase activity.</span>