Evaluation of Antioxidant and Antibacterial Activity, and Determination of Phenolic and Flavonoid Content of Aqueous and Methanolic Extracts of Scutellaria pekinensis

Introduction: Scutellaria pekinensis is one of the most valuable Medicinal species of the Lamiaceae family. The present study aimed to investigate the antibacterial and the antioxidant effects of Scutellaria pekinensis.   Materials & Methods: In this study, after extracting the aqueous and methanol extracts, the antioxidant effect of the extract was measure-using DPPH and FRAP methods. Disk diffusion method was use to investigate the antibacterial effect against three types of bacteria.In addition, the study examined phenolic and flavonoidal.   Findings: The results showed that the highest amount of phenol and flavonoid were obtained by methanol extract and shaker extraction method. The highest amount of free radical scavenging (DPPH) and FRAP were related to aqueous extract and shaker extraction method. The highest inhibition zone diameter for Bacillus cereus and Escherichia coli in the concentration of 600 mg/ml were 15.67±0.58, and 25.33±3.15 respectively, and for Staphylococcus aureus, the concentration of 900 mg / ml was 26±2.   Discussion & Conclusions: The results showed that the solvent type and extraction method had a great impact on the amount of antioxidant compounds and antibacterial effects. Considering the few studies performed about this plant, the results of this study can be a good report for further research.