Comparative Analysis of Polyphenolic Profiles and Antioxidant and Antimicrobial Activities of Tunisian Pome Fruit Pulp and Peel Aqueous Acetone Extracts
| Autor: | N Marzouki, P. Cabras, Alberto Angioni, Valentina Coroneo, Carlo Ignazio Giovanni Tuberoso, Pierluigi Caboni, Sandro Dessi, Sami Fattouch |
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| Rok vydání: | 2008 |
| Předmět: |
Spectrometry
Mass Electrospray Ionization Malus Tunisia DPPH Rosaceae engineering.material Antioxidants Acetone Pyrus chemistry.chemical_compound Anti-Infective Agents Phenols Pome Food science Chromatography High Pressure Liquid Flavonoids PEAR Chromatography biology Plant Extracts Chemistry Pulp (paper) JAMS Polyphenols General Chemistry biology.organism_classification Polyphenol Fruit engineering General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 56:1084-1090 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Pome trees, apple, pear, and quince, are classified into the subfamily Pomoideae, belonging to the Rosaceae family. Their autumnal fruits are consumed worldwide in different forms, that is, fresh or transformed into jams, jelly, juices, etc. Their well-established beneficial properties to human health were found mainly related to their phenolic content. Pulp and peel aqueous acetone extracts obtained from Tunisian fruits at commercial maturity were comparatively evaluated for their phenolic profiles and antioxidant and antimicrobial potentials. The phenolic compounds present in the extracts were identified and quantified using RP-HPLC-DAD and ESI-MS techniques. Significant differences in the chromatographic profiles among these fruits, as well as between pulp and peel extracts of each fruit, were observed. Quince, followed by 'Red Delicious', peel extracts showed the highest phenolic content (160.33 and 110.90 mg/100 g of fresh weight). The stronger inhibitory effect on DPPH radicals corresponded to those obtained from peel materials. A comparative analysis of the antimicrobial potential against a range of microorganism strains was also carried out. Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus were the most sensitive to the active extracts. Among the examined phenolic extracts, 'Red Delicious' and quince peels showed the highest effects for inhibiting bacteria growth. Minimum inhibitory and bactericide concentrations ranged from 10(2) to 10(4) microg of polyphenol/mL. Red skin apple and quince peels could be of great interest as important antioxidant and antimicrobial polyphenol sources. |
| Databáze: | OpenAIRE |
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