Phenolic and flavonoid contents in leaf extracts of Bergenia ligulata have been analysed for their contribution in antimicrobial and antioxidant activities. The extracts were prepared in three solvents (separately) following maceration and soxhelt methods. The antimicrobial activity was tested using disc diffusion assay against a range of microorganisms along with the determination of minimum inhibitory concentration (MIC), while the antioxidant activity was tested following DPPH assay. Leaf extracts exhibited antimicrobial activity against all the three groups of microorganisms; results coincided with respective MIC. In general, the methanol extracts prepared through maceration favoured the determination of antimicrobial and antioxidant activities. Maximum values for phenolic and flavonoid contents were obtained in macerated methanol and ethyl acetate extracts, respectively. The statistical correlations exhibited the extent of the contribution of phenolic and flavonoid contents in antimicrobial and antioxidant activities and also indicated the involvement of other plant metabolites.
Keywords: Bergenia ligulata; HPLC; antimicrobials; antioxidants; phytochemicals.