PHYTOCHEMICAL ANALYSIS, ANTIFUNGAL ACTIVITY AGAINST Candida spp. AND ANTIOXIDANT POTENTIAL OF THE FRUIT AND SEEDS OF Libidibia ferrea

Abstract

Libidibia ferrea, popularly denominated as jucá or pau-ferro, is a species native to South America, belonging to the family Fabaceae, presenting na arboreal habit, compound leaves, yellowish flowers, and legume-type fruits, widely employed for their cicatrizing, anti-inflammatory, and antifungal properties. The incidence of fungal infections has increased within the population, among which infections caused by the genus Candida are particularly notable, owing to their virulence and resistance to conventional therapies. This study aims to perform a phytochemical analysis, evaluate the antifungal activity against Candida species, and assess the antioxidant potential of the plant species. The phytochemical profile was determined through physical methods and colorimetric reactions, the susceptibility testing followed the CLSI M38-A2 protocol, and the antioxidant activity was assessed via DPPH radical scavenging, using extracts obtained from the plant’s fruit. Saponins, tannins, flavonoids, and alkaloids were identified, whereas coumarins were absent in all extracts. Furthermore, the extracts exhibited antimicrobial potential, although without fungicidal action, and the dry extract demonstrated greater antioxidant capacity in DPPH scavenging. Thus, L. ferrea exhibits antimicrobial and antioxidant potential, standing out as a promising species for future pharmacological studies.