Antibacterial and Antioxidant Compounds from the Root Extract of .

This study was conducted to isolate and identify the chemical compounds from the roots of (L.) and evaluate their antioxidant and antibacterial activities. From the acetone (99.5%) extract of the roots of this plant, four anthraquinones, such as chrysophanol (), asphodeline (), aloesaponarin I (), and laccaic acid D-methyl ester (), and a new catechol derivative, 5-allyl-3-methoxybenzene-1,2-diol (), were isolated and elucidated by different chromatographic and spectroscopic methods together with linoleic acid (), respectively. Compounds , and were reported here for the first time from this plant and compound from the genus . The compounds were evaluated for their antioxidant activity using HO and DPPH assays and bactericidal activity against and . Compounds and showed highest antioxidant activities with IC values of 19.38 ± 0.64 and 32.81 ± 0.78 g/mL in DPPH, and 28.52 ± 1.08 and 27.31 ± 1.46 g/mL in HO, respectively. The isolated compounds also demonstrated considerable activity towards . Among these compounds, compound exhibited the highest activity (91.20 ± 0.12% and 9.14 ± 0.93 mm at 1.0 mg/mL) against this bacterium. The overall results suggest that the isolated compounds may be considered as potential sources of the bioactive agents to be used in the pharmacological, food, and other industries. Moreover, their high sensitivity against may also support the use of plant in the traditional medicine to treat wounds. Therefore, the isolated compounds are responsible for medicinal properties of this plant.