Antibacterial Constituents of Ficus barteri Fruits

Abstract

A bioassay guided investigation of the ethyl acetate extract of the fruit of Ficus barteri Sprague for antibacterial activity has led to the isolation and characterisation of 3,5,4'-trihydroxystilbene (trans-resveratrol), 3,5,3',4'-tetrahydroxystilbene, and catechin. The main antibacterial compound was 3,5,3',4'-tetrahydroxystilbene which has MIC values of 25 µg/ml for Staph. aureus, 50 µg/ml for B. subtilis, and > 400 µg/ml for the Gram negative organisms, E. coli and Ps. aeruginosa.