EVALUATION OF THE ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES IN VITRO OF Calendula spp. EXTRACT USING Saccharomyces cerevisiae STRAINS

Abstract

Several activities have been described for Calendula officinalis, such as antioxidant, immunostimulant and antifungal. In this study, tests were carried out to verify the antifungal and antioxidant potential of the extract obtained. The crude extract originated by the turbolysis method with absolute ethanol and dried in a rotary evaporator. The antioxidant activity was determined by the reaction with the free radical DPPH. The in vitro susceptibility test was carried out by adapting the microdilution method in a well plate, with concentrations ranging from 0.156 to 10mg/mL. In terms of antioxidant activity, the concentration of 500 μg/mL demonstrated the highest anti-radical activity. Regarding antifungal activity, only a concentration of 10 mg/mL inhibited the growth of S. cerevisiae.

Keywords: Calendula officinalis; Antioxidant; Antifungal; Natural products; Plant extract.