Abstract:
Malva genus (mallow) is widespread in tropical and temperate region belongs to the family Malvaceae. Malva parviflora L. is used as a food and also widely used in traditional and modern medicine for so many treatments. The aim of the present study was to investigate phytochemical screening and antimicrobial activity of small flowered mallow (Malva parviflora). Qualitative Phytochemical screening indicated the methanolic leaf extract indicated the presence of te rpenoids, flavonoids, alkaloids, tannins and steroids. However, saponins and phlobotaninn were found to be absent in methanolic leaf extract. The methanolic fruit extract consisted of flavonoids, alkaloids, terpenoids, tannins, saponins and plobotannins but steroids were absent from fruit extract. The methanolic fruit extract of M. parviflora indicated the maximum inhibition (12.75±0.75 for 75μg/ml) was found against E. coli, and the lowest inhibition (9.75±0.35mm for 75 μg/ml) against S. aureus was observed for methanolic leaf extract. The MBC and MFC as the concentration of the plant extract that completely killed the bacteria and fungi, respectively for methanolic extract of Malva parviflora showed the least MIC and MBC values, 2mg/ml and 10mg/ml against S. aureus respectively, and the highest MIC and MBC against E. coli at 15μg/ml and 50μg/ml concentrations respectively. The methanolic extract of M. parviflora showed the minimum antifungal activity that is MIC (15μg/ml) and MFC (25μg/ml) against Aspergillus versicolor, while the highest antifungal activity was MIC (30μg/ml) and MFC (50μg/ml) against Aspergillus niger indicates the significant antimicrobial potential of test extracts. Comparatively the methanolic leaf extract showed minimum antimicrobial activity, with lower MIC values in all tests. M. parviflora fruit extracts have moderate antibacterial properties against selected microorganisms. The bioactivity of fruit extracts was confirmed by the results of phytochemical analysis. Further, research should be carried out to explore the bioactive components of M. parviflora
