Isolation and identification of the phenolic compounds from Pulicaria inuloides and their antibacterial and antioxidant activities

The phenolic compounds of P. inuloides were extracted by ultrasonic device followed by loading on column of macroporous resin chromatography for isolation and then identification was done using high performance liquid chramoatography. The antioxidant activities were determined by 2,2-diphenyl-1,1-picrylhydrazyl (DPPH) and betacarotene assays. P. inuloides phenolic constituents inhibited the all tested microorganisms except E. coli, Salmonella typhimurium and Shigella dysenteriae with a minimum inhibitory concentration (MIC) of 30.0 μg/mL against Bacillus subtilis in 50% ethanol. Totally 13 fatty acids were determined including 6 unsaturated fatty