اخبار و اعلانات

 آمار

تعداد نشریات283
تعداد نشریات سازمان81
تعداد شماره‌ها2,722
تعداد مقالات31,007
تعداد مشاهده مقاله27,055,064
تعداد دریافت فایل اصل مقاله16,154,732
Bernal-Mercado, A. Thalia, Acevedo-Hernandez, Cristhian, A. Silva-Espinoza, Brenda, Cruz-Valenzuela, M. Reynaldo, A. Gonzalez-Aguilar, Gustavo, Nazzaro, Filomena, Siddiqui, Mohammed Wasim, Ayala-Zavala, J. Fernando, Fratianni, Florinda, Vazquez-Armenta, F. Javier. (1397). Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process. سامانه مدیریت نشریات علمی, 7(2), 209-219. doi: 10.22092/jmpb.2018.118149
A. Thalia Bernal-Mercado; Cristhian Acevedo-Hernandez; Brenda A. Silva-Espinoza; M. Reynaldo Cruz-Valenzuela; Gustavo A. Gonzalez-Aguilar; Filomena Nazzaro; Mohammed Wasim Siddiqui; J. Fernando Ayala-Zavala; Florinda Fratianni; F. Javier Vazquez-Armenta. "Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process". سامانه مدیریت نشریات علمی, 7, 2, 1397, 209-219. doi: 10.22092/jmpb.2018.118149
Bernal-Mercado, A. Thalia, Acevedo-Hernandez, Cristhian, A. Silva-Espinoza, Brenda, Cruz-Valenzuela, M. Reynaldo, A. Gonzalez-Aguilar, Gustavo, Nazzaro, Filomena, Siddiqui, Mohammed Wasim, Ayala-Zavala, J. Fernando, Fratianni, Florinda, Vazquez-Armenta, F. Javier. (1397). 'Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process', سامانه مدیریت نشریات علمی, 7(2), pp. 209-219. doi: 10.22092/jmpb.2018.118149
Bernal-Mercado, A. Thalia, Acevedo-Hernandez, Cristhian, A. Silva-Espinoza, Brenda, Cruz-Valenzuela, M. Reynaldo, A. Gonzalez-Aguilar, Gustavo, Nazzaro, Filomena, Siddiqui, Mohammed Wasim, Ayala-Zavala, J. Fernando, Fratianni, Florinda, Vazquez-Armenta, F. Javier. Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process. سامانه مدیریت نشریات علمی, 1397; 7(2): 209-219. doi: 10.22092/jmpb.2018.118149

Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process

Journal of Medicinal plants and By-product
مقاله 10، دوره 7، شماره 2، آذر 2018، صفحه 209-219    اصل مقاله (309.26 K)
شناسه دیجیتال (DOI): 10.22092/jmpb.2018.118149
نویسندگان
A. Thalia Bernal-Mercado1؛ Cristhian Acevedo-Hernandez1؛ Brenda A. Silva-Espinoza1؛ M. Reynaldo Cruz-Valenzuela1؛ Gustavo A. Gonzalez-Aguilar1؛ Filomena Nazzaro2؛ Mohammed Wasim Siddiqui3؛ J. Fernando Ayala-Zavala* 1؛ Florinda Fratianni2؛ F. Javier Vazquez-Armenta4
1Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Hermosillo, Sonora, Mexico (83000)
2ISA CNR, Institute Food Science, Via Roma 64, I-83100 Avellino, Italy
3Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar (813210) India
4Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Hermosillo, Sonora, Mexico (83000)
چکیده
The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was performed in different steps: maceration, alkaline hydrolysis, acid/alkaline hydrolysis, polar and non-polar fraction of an ethyl acetate separation.The macerated extract showed a higher variety of polyphenols from mango seed:gallic (138.36 µg/g dry weight), coumaric (65.36 µg/g), ferulic (1376.67 µg/g) , chlorogenic (57.75 µg/g) anddicaffeoylquinic (219.29 µg/g) acids, catechin (16.78 µg/g) and rutin (6678.62µg/g). In alkaline hydrolyzed extract most of these compounds were lost, ferulic acid decreased 1356.77 µg/g dw and gallic acid increased 1383.89 µg/g dw. Gallic and chlorogenic acids increased 165 and 969. 45 µg/g dw respectively in acid/alkaline hydrolyzed, 109.57 and 841.38 µg/g dw respectively in non-polar and 277.15 and 77.88 µg/g dw respectively in polar extracts related to the macerated extract. Rutin was found only in acid/hydrolyzed and non-polar extract in lesser amount (87.62 and 78.51 µg/g dw) compared to macerated extract. The content of phenolic compounds was higher for the macerated extract (phenols=484.42 mg GAE/g and flavonoids=86.59 mg QE/g) than for the other steps. Acid/alkaline hydrolysis increased the antioxidant activity (1787.67 μmol TE/g for DPPH and 3692.86 μmol TE/g for TEAC); while the alkaline hydrolysis increased the antimicrobial effectivity (MIC=2.5 mg/mL for bacteria and 0.5 mg/mL for yeast). Results indicate that the acid or alkaline hydrolysis yields a stronger antioxidant and antimicrobial extract.
کلیدواژه‌ها
Maceration؛ Alkaline hydrolysis؛ Acid hydrolysis؛ Phenolic compounds؛ Plant byproducts extracts
مراجع

1. Ayala-Zavala JF, Rosas-Domínguez C, Vega-Vega V, González-Aguilar GA. Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: Looking for integral exploitation. J Food Sci. 2010;75:175-181.

2. Jahurul M, Zaidul I, Ghafoor K, Al-Juhaimi FY, Nyam K-L, Norulaini N, Sahena F, Omar AM. Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chem. 2015;183:173-180.

3. Vega-Vega V, Silva-Espinoza BA, Cruz-Valenzuela M R, Bernal-Mercado AT, Gonzalez-Aguilar G A, Ruíz-Cruz S, Moctezuma E, Siddiqui M W, Ayala-Zavala JF. Antimicrobial and antioxidant properties of byproduct extracts of mango fruit. J Appl Bot Food Qual. 2013;86:205-211.

4. Abdalla AE, Darwish SM, Ayad EH, El-Hamahmy RM. Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chem. 2007;103:1134-1140.

5. Ayala-Zavala J, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez J, Siddiqui M W, Dávila-Aviña J, González-Aguilar G. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res Int. 2011;44:1866-1874.

6. Khammuang S, Sarnthima R. Antioxidant and antibacterial activities of selected varieties of Thai mango seed extract. Pak J Pharm Sci. 2011;24:37-42.

7. Nithitanakool S, Pithayanukul P, Bourgeois S, Fessi H, and Bavovada R. The development, physicochemical characterisation and in vitro drug release studies of pectinate gel beads containing thai mango seed kernel extract. Molecules. 2013;18:6504-6520.

8. Vega-Vega V, Silva-Espinoza B A, Cruz-Valenzuela M R, Bernal-Mercado A T, González-Aguilar G A, Vargas-Arispuro I, Corrales-Maldonado C G, Ayala-Zavala J F. Antioxidant enrichment and antimicrobial protection of fresh-cut mango applying bioactive extracts from their seed by-products. Food and Nutrition Sciences. 2013;4: 197-203.

9. Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy R M. Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chem. 2007;103:1134-1140.

10.  Masibo M and He Q. Major mango polyphenols and their potential significance to human health. Compr Rev Food Sci Food Saf. 2008;7:309-319.

11. Simoes M, Bennett RN, Rosa EA. Understanding antimicrobial activities of phytochemicals against multidrug resistant bacteria and biofilmsNat Prod Rep.; 2009;26:746-757

12. Raybaudi‐Massilia RM, Mosqueda‐Melgar J, Soliva‐Fortuny R, Martín‐Belloso O. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Compr Rev Food Sci Food Saf. 2009;8:157-180.

13. Sulaiman SF, Sajak AAB, Ooi KL, Seow EM. Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables. J Food Compost Anal. 2011;24:506-515.

14. Alothman M, Bhat R, Karim AA. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem. 2009;115:785-788.

15. Ignat I, Volf I, Popa VI. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem. 2011;126:1821-1835.

16. Soong Y-Y Barlow PJ. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 2004:411-417.

17. Ross K, Beta T, Arntfield S. A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods. Food Chem. 2009;113:336-344.

18. Singleton V, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enology Vitic. 1965;16:144-158.

19. Zhishen J, Mengcheng T, and Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999; 64: 555-559.

20. Fratianni F, Coppola R, Nazzaro F. Phenolic composition and antimicrobial and antiquorum sensing activity of an ethanolic extract of peels from the apple cultivar Annurca. J Med Food. 2011; 14: 957-963.

21. Villa-Rodríguez JA, Molina-Corral FJ, Ayala-Zavala J F, Olivas GI, González-Aguilar GA. Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado. Food Res Int. 2011; 44: 1231-1237.

22. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26: 1231-1237.

23. Ortega‐Ramirez LA, Silva‐Espinoza BA, Vargas‐Arispuro I, Gonzalez‐Aguilar GA, Cruz‐Valenzuela MR, Nazzaro F, Ayala‐Zavala JF. Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables. J Sci Food Agric. 2017; 97.

24. Baranyi J, Roberts TA, McClure P. A non-autonomous differential equation to modelbacterial growth. Food Microbiol. 1993;10:43-59.

25. Sultanbawa Y, Cusack A, Currie M, Davis C. An innovative microplate assay to facilitate the detection of antimicrobial activity in plant extracts. Journal of Rapid Methods & Automation in Microbiology. 2009;17:519-534.

26. Azwanida N. A review on the extraction methods use in medicinal plants, principle, strength and limitation. Med. Aromat. Plants. 2015;4:3-8.

27. Ćujić N, Šavikin K, Janković T, Pljevljakušić D, Zdunić G, and Ibrić S. Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. Food Chem. 2016; 194: 135-142.

28. Dorta E, Lobo MG, Gonzalez M. Reutilization of mango byproducts: Study of the effect of extraction solvent and temperature on their antioxidant properties. J Food Sci. 2012;77:80-88.

29. Bucić-Kojić A, Planinić M, Tomas S, Jakobek L, Šeruga M. Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract. Int J Food Sci Tech. 2009; 44: 2394-2401.

30. Kabuki T, Nakajima H, Arai M, Ueda S, Kuwabara Y, Dosako SI. Characterization of novel antimicrobial compounds from mango (Mangifera indica L.) kernel seeds. Food Chem. 2000;71:61-66.

31. Ajila CM, Naidu KA, Bhat SG, Rao UJS P. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem. 2007;105:982-988.

32. Maisuthisakul P, Gordon MH. Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product. Food Chem. 2009;117:332-341.

33. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar S O. Bound phenolics in foods, a review. Food Chem. 2014;152:46-55.

34. Wang W, Guo J, Zhang J, Peng J, Liu T, and Xin Z. Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran. Food Chem. 2015; 171: 40-49.

35. Masci A, Coccia A, Lendaro E, Mosca L, Paolicelli P, Cesa S. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction. Food Chem. 2016; 202: 59-69.

36. Tang Y, Zhang B, Li X H, Chen P X, Zhang H, Liu R H, Tsao R. Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and alpha-Glucosidase and Pancreatic Lipase Inhibitory Effects. J Agr Food Chem. 2016; 64:1712-1719.

37. Kaur J, Rathinam X, Kasi M, Leng KM, Ayyalu R, Kathiresan S, Subramaniam S. Preliminary investigation on the antibacterial activity of mango (Mangifera indica L: Anacardiaceae) seed kernel. Asian Pac J Trop Med. 2010; 3:707-710.

38. Fattouch S, Caboni P, Coroneo V, Tuberoso CI, Angioni A, Dessi S, Marzouki N, Cabras P. Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. J Agr Food Chem. 2007;55:963-969.

آمار
تعداد مشاهده مقاله: 828
تعداد دریافت فایل اصل مقاله: 631


counter
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب