Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages.
Anti-Infective Agents
/ analysis
Antioxidants
/ analysis
Asimina
/ chemistry
Bacteria
/ drug effects
Clostridium perfringens
/ drug effects
Corynebacterium
/ drug effects
Flavonoids
/ analysis
Fruit
/ chemistry
Fungi
/ drug effects
Microbial Sensitivity Tests
Phenols
/ analysis
Plant Extracts
/ analysis
Asimina triloba
MBC/MIC
antioxidant capacity
pawpaw
phenolic compounds
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jan 2019
Jan 2019
Historique:
received:
24
07
2018
revised:
28
10
2018
accepted:
10
11
2018
pubmed:
18
12
2018
medline:
30
3
2019
entrez:
18
12
2018
Statut:
ppublish
Résumé
In this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using five different solvents (distilled water, 95% methanol, 80% methanol, 95% ethanol, and 80% ethanol) were analyzed. The total phenolic content and total flavonoid content were the highest in the 95% ethanol (149.50 mg CAE/g) and 80% ethanol (5.62 mg RE/g) extracts of the unripe fruit, respectively. Analysis of 17 phenolic compounds in pawpaw extracts revealed that epigallocatechin, epicatechin, and p-coumaric acid were the as major compounds, and the amounts of all components significantly decreased with the ripening (P < 0.05). In all antioxidant assays, the 95% ethanol extract of the unripe fruit showed the highest antioxidant activity (EC
Identifiants
pubmed: 30557901
doi: 10.1111/1750-3841.14414
doi:
Substances chimiques
Anti-Infective Agents
0
Antioxidants
0
Flavonoids
0
Phenols
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
174-182Informations de copyright
© 2018 Institute of Food Technologists®.