Antioxidant, antimicrobial, and preliminary phytochemical constituents of fermented seeds of Trigonella foenum-graecum

Abstract

Trigonella foenum-graecum (Fenugreek) is among the earliest plants used as spices and medicine worldwide. This study determined the antioxidant activities of the fermented seeds of T. foenum-graecum by methods, ABTS 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonicacid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The phytochemical compounds, pH, and in vitro agar well (antimicrobial) assay of the  sample was tested at three concentrations (100%, 50%, and 25%) against the selected pathogens (Staphylococcus aureus, Salmonella  typhi, and Escherichia coli) by agar well diffusion method. There was a pH decline from 5.6 (on day 1) to 3.53 (on day 7) and finally 3.38  (on day 14). The antioxidant property of the 14th-day fermented T. foenum-graecum revealed a free radical scavenging potential in  correspondence with the tested concentrations. Flavonoids, phenol, phytosterols, terpenoids, alkaloids, and tannins were detected in the  samples fermented for 7 and 14 days, respectively. The zones of inhibition (in diameter) were in tune with the tested concentrations, and  this ranged between 6mm – 15mm on day 7 and 6mm-17mm on day 14 against the test pathogens. Hence, this study validates the  antimicrobial, and antioxidant activity of fermented seeds of T. foenumgraecum and supports its use as an herbal therapeutic agent  against diseases associated with the test pathogen.