Determination of the radical-scavenging activities and identification of anthocyanins from Hexalobus monopetalus ripe fruits

Authors

  • Arrounan Noba Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso
  • Adama Hema Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso
  • Elie Kabré Laboratoire National de Santé Publique (L.N.S.P) 09 BP 24 Ouagadougou 09, Burkina Faso
  • Bazoin Sylvain Raoul Bazié Laboratoire National de Santé Publique (L.N.S.P) 09 BP 24 Ouagadougou 09, Burkina Faso
  • Paulin Ouôba Laboratoire de Biologie et Écologie Végétales, Université de Ouagadougou, 03 BP 7021, Ouagadougou 03, Burkina Faso
  • Constantin M. Dabiré Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso and Laboratoire de Chimie et Energies Renouvelables, Université Nazi Boni, 01 BP 1091 Bobo 01, Burkina Faso.
  • Remy K. Bationo Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso and CNRST/IRSAT/ Département Substances Naturelles, 03 BP 7047 Ouagadougou 03 Burkina Faso
  • Moumouni Koala Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso and Institut de Recherche en Sciences de la Santé, Centre National de la Recherche Scientifique et Technologique (IRSS/CNRST), 03 BP 7047 Ouagadougou 03, Burkina Faso
  • Eloi Palé Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso
  • Mouhoussine Nacro Laboratoire de Chimie Organique et de Physique Appliquées (L.C.O.P.A.), Université Joseph KI-ZERBO, UFR/SEA, Département de Chimie 03 BP 7021 Ouagadougou 03 Burkina Faso

DOI:

https://doi.org/10.21776/ub.jpacr.2022.011.01.608

Keywords:

Hexalobus monopetalus, ripe fruits, HPLC-MS/MS, anthocyanins, antioxidants

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.

Downloads

Download data is not yet available.

References

[1] Kouebou, C., Goygoy, F., Bourou, S., Djakissam, P.K., Layla, H., Zenabou, G., Barbi, M., Vunyingah, M and Woin, N. JABs, J. Appl. Biosci, 2013, 69, 5523–5533.

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

[3] Gordon, M. H, Nat. Prod. Rep, 1996, 13 (4), 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 and Colditz, G. A, J. Natl. Cancer Inst, 2000, 92 (22), 1812–1823.

[6] Lim, Y. Y., Lim, T. T and Tee, J. J, Food Chem, 2007, 103 (3), 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 and 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 and 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 and Richling, E. Free Radic, Res. 2019, 53 (S1), 1045–1055.

[13] Singleton, V. L., Orthofer, R and Lamuela-Raventos, R. M. Methods Enzym, 1999, 299, 152–178.

[14] Zhishen, J., Mengcheng, T and Jianming, W. Food Chem, 1999, 64, 555–559.

[15] Dewanto, V., Wu, X., Adom, K. K and Liu, R. H. Journal Agric. Food Chem, 2002, 50, 3010–3014.

[16] Sakanaka, S., Tachibana, Y and 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 and Manrique, I. J. Agric. Food Chem, 2015, 1–14.

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

[21] Fuleki, T and Francis, F. J. J. Food Sci, 1968, 33, 78–83.

[22] Popovici, C., Saykova, I and 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 and Wrolstad, R. E. J. Agric. Food Chem, 1999, 47 (11), 4657–4664.

[25] Lopes-Da-Silva, F., De Pascual-Teresa, S., Rivas-Gonzalo, J and 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., and 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 and 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 and Saran, M, methods Enzymol, 1990, 186, 343–355.

[36] Swamy, M. K, Springer Nat. Singapore Pte Ltd, 2020, 1–592.

Downloads

Published

2022-04-25

Issue

Vol. 11 No. 1 (2022): Edition January-April 2022

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

How to Cite

Determination of the radical-scavenging activities and identification of anthocyanins from Hexalobus monopetalus ripe fruits. (2022). The Journal of Pure and Applied Chemistry Research, 11(1), 54-71. https://doi.org/10.21776/ub.jpacr.2022.011.01.608