Rumex crispus L: profiling and evaluation of the phytochemical properties, antioxidant potential, and antimicrobial activities of the root extracts

Rumex crispus L. has been reported as a strong aromatic herb. It was employed in traditional healing due to its outstanding biological properties. In this study, the root component of Rumex crispus L. was extracted by macerating with three solvents (100% ethanol, 70% ethanol, and distilled water) to determine the bioactive compounds and other antioxidants. In addition, the antimicrobial activities, and the thermal behavior of Rumex crispus root extracts were determined. It was observed that the Rumex crispus extract was a rich source of phenolic, flavonoid, and proanthocyanadin compounds that could be used in food preservation and fortification. The 100% ethanol and 70% ethanol Rumex extracts had the highest proanthocyanadin and total phenolic concentrations of all the extracts that were examined. The antioxidant activity of the solvent extract of the Rumex crispus root was evaluated using the DPPH scavenging, ABTS, and ferric reducing antioxidant power (FRAP) analysis. The Rumex crispus root extract revealed a good antioxidant activity. The IC50 value of 70% ethanol extract (DPPH scavenging) was 10.6 mu g/mL, compared to the 10.53 mu g/ml for reference standard ascorbic acid. On the other hand, the antimicrobial screening effect was also evaluated by the agar disc diffusion method to see the growth inhibition effect of the extract on selected bacteria. GC-MS analysis revealed a large number of bioactive substances (antioxidants and antimicrobial agents). The thermal behavior was determined using (TG-DTG) to evaluate their resistance to thermal oxidation during the encapsulation process. Thus, the study reveals that the bioactive components of Rumex crispus. L root extract can provide a potential contribution to the food fortification processes.