PRODUCTION OF SOME NATURAL BIOACTIVE COMPOUNDS AND THEIR APPLICATION IN FOOD PRODUCTS
EMAN EL-SAYED IBRAHIM YOUSEF;
Abstract
Eman, El–Sayed Ibrahim Yousef. Production of some natural bioactive compounds and their application in food products, Unpublished Ph.D. Dissertation, Ain Shams University, Faculty Of Agric., Department of Food Science, 2017
Different research reports have revealed that food industry by- products can be good sources of potentially valuable bioactive compounds .The objective of this study was to evaluate the antioxidant and antimicrobial capacity of the peels extracts of pomegranate (PoP), mango (MaP), Prickly – pear (PrP), Cantaloupe (CaP) and Pea (PeP) using solvent with different polarity (methanol, ethanol , ethylacetate and water ) to particular attention to their content of total phenolics (TP) and flavoniods (TF). Antioxidant capacity of different peels extracts were evaluated by 2.2 – diphenyl -1- picrylhydrazyl (DPPH) ,ferric reducing antioxidant power (FRAP) and 2.2 azinobis -3-ethylbenzo – thiozoline-6-sulforic acid (ABTS) assays. The correlations between DPPH, FRAP, ABTS values and total phenolic and flavonoids contents were also evaluated. HPLC analysis was carried out to find out the nature of the compounds responsible for the antioxidant and antimicrobial activites of these peels extracts.
Among all tested extracts, etanolic extracts of PoP ,MaP and PrP and water extract of CaP and PeP were seen to exhibit significantly (P≤0.05) the highest extraction yield, total phenolic and flavoniod contents and antioxidant activity. Ethanolic extracts of PoP and MaP recorded to highest content of TP (93.77 and 181.65 mg gallic acid / g) and TF (17.57 and 14.71 mg catachine /g) respectively. The strongest antioxidant activity measured by ABTS, FRAP and DPPH assays was observed in ethanolic extracts of MaP (315.5, 319.5 and 343.02 mg Trolox /g), followed by PoP (243.05, 357.9 and 257.38 mg Trolox /g) and PrP (199.8, 222.08 and 209.70 mg Trolox /g ) respectively . On the other hand, water extract of CaP and PeP recorded higher antioxidant activity among different tested solvents. Results showed that extraction temperature (25,40 and 80⁰C) had significantly (p<0.05) negative effect and extraction time (1,2 and 4 h) was shown to have a significant positive effect (except at 80 ⁰C) on ABTS values of different peels extracts. Results also showed that there was a strong positive correlation between the DPPH, ABTS and FRAP values and total phenolic and flavonoid contents of different peels extracts. Seventeen phenolic compounds were identified and quantified by HPLC – UV analysis in different peels extracts. Gallic acid was identified as the major compound in MaP and PoP extracts, while it was rutin in the case of PrP, CaP and PeP extracts.
Antimicrobial activity of ethanolic extracts of PoP, MaP and PrP and water extracts of CaP and PeP was evaluated by filter paper disc diffusion method aganist 6 strains of microorganisms. The ethanolic extracts of MaP and PoP and water extract of PeP at different concentrations (100,150,200 and 250 µg/ ml) were effective against different tested microorganisms, while water extract of CaP was not effective aganist S.aureus and S.enteritidis. Results also revealed that E.coli, B.cereus and C.albicans were the most sensitive microorganisms to the tested peels extracts with a greater sensitivity to ethanolic extract of MaP ,PoP and PrP than water extracts of CaP and PeP.
Different research reports have revealed that food industry by- products can be good sources of potentially valuable bioactive compounds .The objective of this study was to evaluate the antioxidant and antimicrobial capacity of the peels extracts of pomegranate (PoP), mango (MaP), Prickly – pear (PrP), Cantaloupe (CaP) and Pea (PeP) using solvent with different polarity (methanol, ethanol , ethylacetate and water ) to particular attention to their content of total phenolics (TP) and flavoniods (TF). Antioxidant capacity of different peels extracts were evaluated by 2.2 – diphenyl -1- picrylhydrazyl (DPPH) ,ferric reducing antioxidant power (FRAP) and 2.2 azinobis -3-ethylbenzo – thiozoline-6-sulforic acid (ABTS) assays. The correlations between DPPH, FRAP, ABTS values and total phenolic and flavonoids contents were also evaluated. HPLC analysis was carried out to find out the nature of the compounds responsible for the antioxidant and antimicrobial activites of these peels extracts.
Among all tested extracts, etanolic extracts of PoP ,MaP and PrP and water extract of CaP and PeP were seen to exhibit significantly (P≤0.05) the highest extraction yield, total phenolic and flavoniod contents and antioxidant activity. Ethanolic extracts of PoP and MaP recorded to highest content of TP (93.77 and 181.65 mg gallic acid / g) and TF (17.57 and 14.71 mg catachine /g) respectively. The strongest antioxidant activity measured by ABTS, FRAP and DPPH assays was observed in ethanolic extracts of MaP (315.5, 319.5 and 343.02 mg Trolox /g), followed by PoP (243.05, 357.9 and 257.38 mg Trolox /g) and PrP (199.8, 222.08 and 209.70 mg Trolox /g ) respectively . On the other hand, water extract of CaP and PeP recorded higher antioxidant activity among different tested solvents. Results showed that extraction temperature (25,40 and 80⁰C) had significantly (p<0.05) negative effect and extraction time (1,2 and 4 h) was shown to have a significant positive effect (except at 80 ⁰C) on ABTS values of different peels extracts. Results also showed that there was a strong positive correlation between the DPPH, ABTS and FRAP values and total phenolic and flavonoid contents of different peels extracts. Seventeen phenolic compounds were identified and quantified by HPLC – UV analysis in different peels extracts. Gallic acid was identified as the major compound in MaP and PoP extracts, while it was rutin in the case of PrP, CaP and PeP extracts.
Antimicrobial activity of ethanolic extracts of PoP, MaP and PrP and water extracts of CaP and PeP was evaluated by filter paper disc diffusion method aganist 6 strains of microorganisms. The ethanolic extracts of MaP and PoP and water extract of PeP at different concentrations (100,150,200 and 250 µg/ ml) were effective against different tested microorganisms, while water extract of CaP was not effective aganist S.aureus and S.enteritidis. Results also revealed that E.coli, B.cereus and C.albicans were the most sensitive microorganisms to the tested peels extracts with a greater sensitivity to ethanolic extract of MaP ,PoP and PrP than water extracts of CaP and PeP.
Other data
| Title | PRODUCTION OF SOME NATURAL BIOACTIVE COMPOUNDS AND THEIR APPLICATION IN FOOD PRODUCTS | Other Titles | إنتاج بعض المركبات الحيوية النشطة الطبيعية وتطبيقاتها فى المنتجات الغذائية | Authors | EMAN EL-SAYED IBRAHIM YOUSEF | Issue Date | 2017 |
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