Bioactive constituents in Rhus coriaria l. fruit extract and their antibacterial activity against Xanthomonas vesicatoria

The antibacterial activity of the acetone (70%) extract from Rhus coriaria was studied using a disk diffusion assay, and minimum bactericidal concentrations (MBC) and minimum inhibitory concentrations (MIC) were studied. Additionally, Gas Chromatography–Mass Spectrometry (GC–MS) was used for the detection of components, and selected compounds were checked for their antibacterial properties. The tested bacterium was Xanthomonas vesicatoria (KU661975), the causal agent of tomato bacterial leaf spot. R. coriaria extract exhibited superior outcomes against the tested bacterium compared to Streptomycin. Scanning electron microscope (SEM) observations revealed damage to the bacterial cell wall caused by the crude extract. Based on the GC–MS results, fifty chemical constituents were identified, including four compounds in the high peak region: malic acid (22.02%), 2–5-furandione (7.72%), succinic acid (6.10%), and hepta-2,4-dienoic acid (6.12%). The four selected compounds were purchased and tested for their antibacterial activity, with 2,5-furandione and malic acid found to be the most effective antibacterial components in R. coriaria . The outcomes of this research carry implications not only for the understanding of Rhus coriaria L. as a source of bioactive compounds but also for the development of novel strategies in combatting bacterial diseases in agricultural settings.