Composición fitoquímica y propiedades antibacterianas de Ricinus communis L.

Objective: To evaluate the phytochemical composition and antibacterial properties of Ricinus communis L. leaf extracts. Materials and Methods: Leaves from adult plants were used for extractions in 90 % ethanol and distilled water. The presence of flavonoids, terpenoids, tannins, saponins, steroids, coumarins, anthraquinones and cardiotonic glycosides was qualitatively determined. The contents of phenols, soluble and fixed to the walls, reducing sugars and total soluble proteins were quantified. The antibacterial activities of the ethanolic extract were evaluated by the well technique on Gram-negative bacteria Escherichia coli ATCC 25922, Proteus sp. and Klebsiella pneumonie and on Gram-positive Staphylococcus aureus ATCC 25923. Results: Abundant presence of flavonoids, terpenoids and tannins was observed in both solvents, and lesser presence of steroids, saponins and coumarins. The total phenol content was 56,5 mg g-1 (fresh mass). The ethanolic extract showed the highest values of reducing sugars and soluble proteins and antibacterial activity against S. aureus and Proteus sp. The inhibitory effect was lower on Gram-negative bacteria E. coli and Klebsiella sp. Conclusions: R. communis leaves have bioactive compounds with antibacterial properties. The extracts showed potential to control infectious diseases, so it is of interest to promote further studies to develop their use in traditional medicine