: Phytochemical Profiling, and Evaluation of Its Biological Activities , , and .

In this work, the leaves of were macerated with hexane, chloroform, and methanol, respectively. The phytochemical profiles of hexane and chloroform extracts were unveiled using GC/MS, whereas the chemical composition of the methanol extract was analyzed using UPLC/MS/MS. The antibacterial activity of extracts was determined against gram-positive and gram-negative strains through the minimal inhibitory concentration assay, and studies were implemented to analyze the interaction of phytoconstituents with bacterial peptides. The antioxidant property of extracts was assessed by evaluating their capacity to scavenge DPPH, ABTS, and HO radicals. The toxicity of the extracts was recorded against nauplii and nematodes. Results demonstrate that the hexane and chloroform extracts contain phytosterols, triterpenes, and fatty acids, whereas the methanol extract possesses glycosidic derivatives of quercetin and kaempferol together with sesquiterpene lactones. The antibacterial performance of extracts against the cultured strains was appraised as weak due to their MIC values (>500 μg/mL). As antioxidants, treatment with extracts high and moderate antioxidant activities within the range of 50-300 μg/mL. Extracts did not decrease the viability of , but they exerted a high toxic effect against during exposure to treatment. Through modeling, it was recorded that the flavonoids contained in the methanol extract can hamper the interaction of the NAM/NAG peptide, which is of great interest since it determines the formation of the peptide wall of gram-positive bacteria. This study reports for the first time the biological activities and phytochemical content of extracts from and proposes a possible antibacterial mechanism of glycosidic derivatives of flavonoids against gram-positive bacteria.