Phytochemical Analysis and Antioxidant Activity of Ficus exasperata

Background and Objective: In recent years, the prevention of oxidative stress and exploration of medicinal plants' potentials to combat it has driven extensive research. This study investigates the phytochemical composition, antioxidant properties, and mineral content of ethyl acetate extracts from fermented and unfermented Ficus exasperata leaves, emphasizing the effects of fermentation on these parameters. The antioxidant capacity of both extracts was evaluated using the total phenolic and flavonoid content and ferric reducing antioxidant power assay. Materials and Methods: Ficus exasperata leaf was divided into two portions in which one was wrapped with plantain leaves to facilitate fermentation. Both samples were dried at room temperature and milled into powder. Ethyl acetate extracts of each sample (5 and 5 g/100 mL of fermented and unfermented, respectively) were prepared to determine phenolic contents and antioxidant capacity. Statistical analysis was performed using One-way ANOVA followed by Dunnett's post hoc test, considering p<0.05 as significant. Results: The results showed that unfermented extract exhibited a higher significant difference (p<0.05) in antioxidant property. The HPLC analysis follows the same trend with the identification of several bioactive compounds, including caffeic acid, ferulic acid, tannic acid, salicylic acid, apigenin, and naringenin in high concentration in the unfermented extract, which are known for their antioxidant and anti-inflammatory properties. Conversely, the fermented extract displayed altered phytochemical profiles, characterized by the appearance of quercetin and an increase in caffeic acid and p-coumaric acid, alongside a reduction in ferulic acid. Mineral analysis indicated that both extracts contained essential minerals, with the unfermented extract having higher concentrations of calcium, magnesium, potassium, and sodium. Conclusion: However, the fermented extract demonstrated increased levels of iron and manganese, suggesting enhanced bioavailability of these minerals post-fermentation. The overall results of the analysis showed that the unfermented extract of F. exasperata had higher antioxidant activity, phenolic contents, minerals, and HPLC-identified contents. However, the fermented F. exasperata may offer distinct health benefits, particularly regarding mineral absorption.