Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101129 |
Resumo: | Abstract For the proper utilization of the fruits peel, investigation on their biological potential is needed. The present study was designed to determine the proximate composition and biological activities of the fruit peel extracts of three common fruits namely Citrullus lanatus, Punica protopunica and Pyrus pashia. The methanolic fruit peel extracts (FPEs) were analyzed for phytochemical composition and antioxidant activity in terms of free radical scavenging capacity (FRSC), antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activity against Aspergillus niger and Fusarium oxysporum. The fruit peels were found to be statistically different (p < 0.05) in ash, moisture, crude protein, crude fiber content. A statistically significant difference (p < 0.05) was observed in ascorbic acid and total phenolic content, and antioxidant, antibacterial and antifungal activates of the selected FPEs. Each of the FPE showed a concentration-dependent significant linear increase in FRSC. However, the antibacterial and antifungal activity of the FPEs against each of the selected bacterial and fungal strains was found to be a logarithmic function of the extract concentration. The FPE of P. pashia was found to be the best among the selected plants due to comparatively higher values of carbohydrate, crude fiber and ascorbic acid content, FRSC, antibacterial and antifungal activity. |
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Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruitsantibacterial activityantifungal activityfree radical scavenging capacityPunica protopunica, Pyrus pashia, Citrullus lanatusAbstract For the proper utilization of the fruits peel, investigation on their biological potential is needed. The present study was designed to determine the proximate composition and biological activities of the fruit peel extracts of three common fruits namely Citrullus lanatus, Punica protopunica and Pyrus pashia. The methanolic fruit peel extracts (FPEs) were analyzed for phytochemical composition and antioxidant activity in terms of free radical scavenging capacity (FRSC), antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activity against Aspergillus niger and Fusarium oxysporum. The fruit peels were found to be statistically different (p < 0.05) in ash, moisture, crude protein, crude fiber content. A statistically significant difference (p < 0.05) was observed in ascorbic acid and total phenolic content, and antioxidant, antibacterial and antifungal activates of the selected FPEs. Each of the FPE showed a concentration-dependent significant linear increase in FRSC. However, the antibacterial and antifungal activity of the FPEs against each of the selected bacterial and fungal strains was found to be a logarithmic function of the extract concentration. The FPE of P. pashia was found to be the best among the selected plants due to comparatively higher values of carbohydrate, crude fiber and ascorbic acid content, FRSC, antibacterial and antifungal activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101129Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.61021info:eu-repo/semantics/openAccessSHAH,MohibullahKHALIQ,FazalNAWAZ,HaqRAHIM,FazalULLAH,NajeebJAVED,Muhammad SameemAMJAD,AdnanNISHAN,UmarULLAH,SalimAHMED,SarfrazJALIL,Nur Asyilla Cheeng2022-05-10T00:00:00Zoai:scielo:S0101-20612022000101129Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
title |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
spellingShingle |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits SHAH,Mohibullah antibacterial activity antifungal activity free radical scavenging capacity Punica protopunica, Pyrus pashia, Citrullus lanatus |
title_short |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
title_full |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
title_fullStr |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
title_full_unstemmed |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
title_sort |
Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits |
author |
SHAH,Mohibullah |
author_facet |
SHAH,Mohibullah KHALIQ,Fazal NAWAZ,Haq RAHIM,Fazal ULLAH,Najeeb JAVED,Muhammad Sameem AMJAD,Adnan NISHAN,Umar ULLAH,Salim AHMED,Sarfraz JALIL,Nur Asyilla Che |
author_role |
author |
author2 |
KHALIQ,Fazal NAWAZ,Haq RAHIM,Fazal ULLAH,Najeeb JAVED,Muhammad Sameem AMJAD,Adnan NISHAN,Umar ULLAH,Salim AHMED,Sarfraz JALIL,Nur Asyilla Che |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
SHAH,Mohibullah KHALIQ,Fazal NAWAZ,Haq RAHIM,Fazal ULLAH,Najeeb JAVED,Muhammad Sameem AMJAD,Adnan NISHAN,Umar ULLAH,Salim AHMED,Sarfraz JALIL,Nur Asyilla Che |
dc.subject.por.fl_str_mv |
antibacterial activity antifungal activity free radical scavenging capacity Punica protopunica, Pyrus pashia, Citrullus lanatus |
topic |
antibacterial activity antifungal activity free radical scavenging capacity Punica protopunica, Pyrus pashia, Citrullus lanatus |
description |
Abstract For the proper utilization of the fruits peel, investigation on their biological potential is needed. The present study was designed to determine the proximate composition and biological activities of the fruit peel extracts of three common fruits namely Citrullus lanatus, Punica protopunica and Pyrus pashia. The methanolic fruit peel extracts (FPEs) were analyzed for phytochemical composition and antioxidant activity in terms of free radical scavenging capacity (FRSC), antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activity against Aspergillus niger and Fusarium oxysporum. The fruit peels were found to be statistically different (p < 0.05) in ash, moisture, crude protein, crude fiber content. A statistically significant difference (p < 0.05) was observed in ascorbic acid and total phenolic content, and antioxidant, antibacterial and antifungal activates of the selected FPEs. Each of the FPE showed a concentration-dependent significant linear increase in FRSC. However, the antibacterial and antifungal activity of the FPEs against each of the selected bacterial and fungal strains was found to be a logarithmic function of the extract concentration. The FPE of P. pashia was found to be the best among the selected plants due to comparatively higher values of carbohydrate, crude fiber and ascorbic acid content, FRSC, antibacterial and antifungal activity. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101129 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101129 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.61021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334506631168 |