Determination of the radical-scavenging activities and identification of anthocyanins from Hexalobus monopetalus ripe fruits
Arrounan Noba, Adama Hema, Elie Kabré, Bazoin Sylvain Raoul Bazié, Paulin Ouôba, Constantin M. Dabiré, Remy K. Bationo, Moumouni Koala, Eloi Palé, Mouhoussine Nacro
J. Pure App. Chem. Res. Vol 11, No 1 (2022), pp. 54 - 71
Submitted: August 24, 2021     Accepted: April 25, 2022     Published: April 25, 2022

Abstract



A wild fruit from classified forest of Dindéresso was analyzed for total phenolics, flavonoids, anthocyanins compounds using the Folin-Ciocalteu reagent, spectrophotometric method of Zhishen and colleagues and by the differential pH method respectively. Free radical-scavenging activities of studied fruits extracts were estimated using diammonium 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) salt method. Three major anthocyanins were identified using high performance liquid chromatography coupled with spray ionization interface mass spectrometry. Three identified anthocyanins in fruit were reported to be cyanidin 3-O-(p-coumaroyl) glucoside, pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. In addition, H. monopetalus fruit contained of about 1165±3.1 mg of GAE per 100 g of fresh fruit, 4490±20.2 mg of QE per 100 g of fresh fruit, and 36±0.17 mg of cyanidin 3-O-glucoside equivalents per 100 g of fresh fruit. Total anthocyanin extract had an EC50 = 4.24 mg per mL and a TEC50 time of 21 minutes (intermediate reaction). This free radical-scavenging activity was very low compared to those of the references used (0.024 and 0.034 mg/mL respectively for ascorbic acid and Trolox). The low antiradical activity and reactivity of the H. mucronata extract could be explained by several factors. In any case, fruits of this species were potential sources of natural bioactive substances having beneficial effects on the health of consumers.

Keywords : Hexalobus monopetalus ; ripe fruits ; HPLC-MS/MS ; anthocyanins ; antioxidants
Full Text: PDF


References


(1) Kouebou, C., Goygoy, F., Bourou, S., Kosga Djakissam, P., Layla, H., Zenabou, G., Barbi, M., Vunyingah, M., Woin, N. J. Appl. Biosci. 2013, 69, 5523–5533.

(2) Djaha, A. J., Gnahoua, G. M. J. Appl. Biosci. 2014, 78 (1), 6620–6629.

(3) Gordon, M. H. Nat. Prod. Rep. 1996, 265–273.

(4) Halliwell, B. Annu. Rev. Nutr. 1996, 16 (1), 33–50.

(5) Feskanich, D., Ziegler, R. G., Michaud, D. S., Giovannucci, E. L., Speizer, F. E., Willett, W. C. J. Natl. Cancer Inst. 2000, 92, 1812–1823.

(6) Lim, Y. Y., Lim, T. T., Tee, J. J. Food Chem. 2007, 103, 1003–1008.

(7) Rocco, A., Fanali, C., Dugo, L., Mondello, L. Electrophoresis 2014, 35 (11), 1701–1708.

(8) Williamson, G. Nutr. Bull. 2017, 42 (3), 226–235.

(9) Schantz, M., Mohn, C., Baum, M., Richling, E. J. Berry Res. 2010, 1 (1), 25–33.

(10) Weisel, T., Baum, M., Eisenbrand, G., Dietrich, H., Will, F., Stockis, J. P., Kulling, S., Rüfer, C., Johannes, C., Janzowski, C. Biotechnol. J. 2006, 1 (4), 388–397.

(11) Habanova, M., Saraiva, J. A., Haban, M., Schwarzova, M., Chlebo, P., Predna, L., Gažo, J., Wyka, J. Nutr. Res. 2016, 36 (12), 1415–1422.

(12) Bakuradze, T., Tausend, A., Galan, J., Anna, I., Groh, M., Berry, D., Tur, J. A., Marko, D., Richling, E., Bakuradze, T., Tausend, A., Galan, J., Anna, I., Groh, M., Berry, D., Tur, J. A., Marko, D., Richling, E. Free Radic. Res. 2019, 53 (S1), 1045–1055.

(13) Singleton, V. L.; Orthofer, R.; Lamuela-Raventos, R. M. Methods Enzym. 1999, 299, 152–178.

(14) Zhishen, J., Mengcheng, T., Jianming, W. Food Chem. 1999, 64, 555–559.

(15) Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. ournal Agric. Food Chem. 2002, 50, 3010–3014.

(16) Sakanaka, S., Tachibana, Y., Okada, Y. Food Chem. 2005, 89, 569–575.

(17) Khan, R. A. Chem. Cent. J. 2012, 6, 1–7.

(18) Wrolstad, R. E. Food Anal. Chem. 2001, 1–13.

(19) Giusti, M. M., Polit, M. F., Ayvaz, H., Tay, D., Manrique, I. J. Agric. Food Chem. 2015, 1–14.

(20) El, E., Youssef, M., Kharrassi, E., Moustaid, K., Khalid, A., Boubker, E. J. Food Meas. Charact. 2019, 13, 121–130.

(21) Fuleki, T., Francis, F. J. J. Food Sci. 1968, 33, 78–83.

(22) Popovici, C., Saykova, I., Tylkowski, B. Rev. génie Ind. 2009, 4, 26–39.

(23) Ribereau-Gayon, P. DUNOD Paris 6ème édition 1968, 144–172.

(24) Giusti, M. M., Rodríguez-Saona, L. E., Griffin, D., Wrolstad, R. E. J. Agric. Food Chem. 1999, 47 (11), 4657–4664.

(25) Lopes-Da-Silva, F., De Pascual-Teresa, S., Rivas-Gonzalo, J., Santos-Buelga, C. Eur. Food Res. Technol. 2002, 214 (3), 248–253.

(26) Wu, X., Prior, R. L. J. Agric. Food Chem. 2005, 53 (8), 3101–3113.

(27) Horbowicz, M., Kosson, R., Grzesiuk, A., Debski, H. Veg. Crop. Res. Bull. 2008, 68, 5–22.

(28) Palé, E. Contribution à l’étude des composés anthocyaniques des plantes : cas de Hibiscus sabdariffa, Lannea microcarpa, Vigna subterranea et Sorghum caudatum du Burkina Faso., Université Joseph KI-ZERBO, Burkina Faso, 1998.

(29) Kubola, J., Siriamornpun, S., Meeso, N. Food Chem. 2011, 126, 972–981.

(30) Lamien-Meda, A., Lamien, C. E., Compaoré, M. Y. M., Meda, N. T. R., Kiendrebeogo, M., Zeba, B., Millogo, J. F., Nacoulma, O. G. Molecules 2008, 13, 581–594.

(31) Trappey III, R. J., Woodside, A. G. J. Advert. Res. 2005, 45 (04), 382–401.

(32) Noba, A., Koala, M., Hema, A., Bationo, R. K., Constantin, M., Palé, E., Nacro, M. African J. Pure Appl. Chem. 2020, 14 (3), 60–68.

(33) Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R. Food Chem. 2007, 101, 1727–1741.

(34) Wang, H., Cao, G., Prior, R. L. J. Agric. Food Chem. 1997, 45 (2), 304–309.

(35) Bors, W., Heller, W., Michel, C., Saran, M. methods Enzymol. 1990, 186, 343–355.

(36) Swamy, M. K. Springer Nat. Singapore Pte Ltd 2020, 1–592.


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.