Ultrasonic-assisted extraction increases the antioxidant and antibacterial capabilities of ciplukan (Physalis angulata) extract

Abstract Ciplukan (Physalis angulata) fruit is known to contain various bioactive compounds that can inhibit the growth of pathogenic bacteria and have radical scavenging activity. The purpose of this study is to ascertain how the antioxidant and antibacterial properties of ciplukan extract are affected by ultrasonic-assisted extraction. This study used ciplukan extract that has undergone ultrasonic treatment (P0: 24-hour maceration, P1: 30 minutes, P2: 60 minutes, and P3: 120 minutes). The total phenolic, flavonoid, and antioxidant activity of the ciplukan extract was then assessed using DPPH (2,2′-diphenylpicryl hydrazyl), and the antibacterial activity was assessed using dilution techniques. The outcomes demonstrated that total phenolic contents, flavonoids, and antioxidant activity were significantly impacted by the ultrasonic-assisted extraction method ( P <0.05). The highest total phenolic content, flavonoid content, and antioxidant activity (IC 5 0) obtained from the two-hour ultrasonic treatment (P3) were 176.62 mg GAE/g, 121.33mg QE/g, and 50.80 μg/mL, respectively. Furthermore, the capability of ciplukan extract to inhibit the growth of gram-positive and gram-negative bacteria was assessed. The thirty-minute ultrasonic treatment (P1) has the highest antibacterial activity, the MIC values for P1 treatment were 500 μg/mL on Staphylococcus aureus FNCC 0047 and 125 μg/mL on Escherichia coli ATCC 8739 and Pseudomonas aeruginosa ATCC 9027. These results indicate the antioxidant and antibacterial capabilities of ciplukan extract obtained from the physical extraction process using ultrasonic.