Antimicrobial Efficiency and Chemical Composition of Jackfruit (Artocarpus heterophyllus Lam.) Extracts from Different Plant Parts

Abstract

Jackfruit (Artocarpus heterophyllus Lam.), a tropical plant widely cultivated for its edible fruit, has been traditionally used in folk medicine for its potential therapeutic properties. Despite its extensive use, limited studies have comprehensively evaluated the antimicrobial efficacy and chemical composition of its various plant parts. This study investigates the antimicrobial properties and chemical composition of 95% ethanol extracts from the bark, leaves, peel, and seeds of jackfruit, aiming to explore their potential as natural antimicrobial agents. The antimicrobial activity was assessed using the paper disc diffusion method at 250 mg/ml. The bark extract exhibited significant inhibition against Salmonella Typhi ATCC16122, Staphylococcus aureus, S. aureus DMST20645, Candida albicans, and C. albicans ATCC10231, with inhibition zones ranging from 6.89±0.70 to 9.67±0.58 mm. Leaf extracts were active against S. Typhi, S. aureus, and C. albicans (7.00±0.58 to 7.66±0.30 mm). Peel extracts inhibited Serratia marcescens and C. albicans (8.33±1.15 to 9.33±0.58 mm), while seed extracts inhibited S. Typhi, S. marcescens, and C. albicans (8.33±1.15 to 10.33±0.58 mm). Minimum inhibitory concentrations (MIC) ranged from 0.97 mg/ml to 125 mg/ml, with minimum bactericidal concentrations (MBC) between 62.5 and >500 mg/ml. Gas Chromatography-Mass Spectrometry (GC-MS) identified bioactive compounds such as linoleic acid, β-sitosterol, stigmasterol, tocopherols, and cycloartenol, known for antimicrobial and antioxidant properties. These findings underscore the potential of jackfruit extracts as natural agents in medicinal and industrial applications.