The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
Abstract
:1. Introduction
2. Results
2.1. Total Polyphenols and Flavonoids
2.2. Analysis of Polyphenols by HPLC–PDA–ESI-MS
2.3. Antioxidant Activity
2.4. Antimicrobial Activity
3. Material and Methods
3.1. Plant Material
3.2. Polyphenol Extraction
3.3. Phytochemical Investigations
3.3.1. Determination of Total Phenolics
3.3.2. Determination of Total Flavonoids
3.3.3. Identification of Phenolic Compounds by HPLC-DAD-ESI-MS
3.4. Antioxidant Activity Measurement
3.4.1. DPPH Test
3.4.2. Trolox Equivalent Antioxidant Capacity (TEAC)
3.5. Antimicrobial Activity
3.5.1. Microbial Strains
3.5.2. Antimicrobial Screening
3.6. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Stages of Ripeness | Total Polyphenols (mg GAE. 100 g−1 FW) | Total Flavonoids (mg QE. 100 g−1 FW) |
---|---|---|
Young | 77.50 ± 1.01 | 23.47 ± 0.90 |
Mature | 97.43 ± 2.20 | 28.66 ± 0.33 |
Ripened | 55.60 ± 3.60 | 19.60 ± 1.25 |
N | RT | Molecular Formula | [M–H]− | MS2 | Compounds |
---|---|---|---|---|---|
1 | 3.60 | C9H8O4 | 215 | 215 179100 135 | Caffeic acid derivative |
2 | 3.83 | C15H18O8 | 325 | 163119 | p-comaroylhexoside |
3 | 4.01 | C5H11NO2 | 116 | 1166983 | Valine |
4 | 4.62 | C4H9NO3 | 118 | 118101 72 | threonine |
5 | 5.78 | C8H8O3 | 151 | 151 | vanillin |
6 | 6.18 | C11H14O4 | 209 | 209 | Sinapyl alcohol |
7 | 6.75 | C11H12O5 | 223 | 180 195 | Sinapic acid |
8 | 9.00 | C14H14O8 | 505 | 179 132 | Feruloyl malate |
9 | 9.72 | C4H7NO4 | 132 | 132 86 | Aspartic acid |
10 | 11.32 | C9H11NO3 | 180 | 180 | Tyrosine |
11 | 11.99 | C7H6O4 | 153 | 111 109 | Protocatechuic acid |
12 | 13.22 | C9H8O2 | 147 | cinnamic acid | |
13 | 13,44 | C4H6O6 | 149 | Tartaric acid | |
14 | 15.73 | C7H6O4 | 157 | 109 | Protocatechuic acid derivate |
15 | 16.46 | C10H13N5O4 | 266 | 136 | adenosine |
16 | 18.63 | C9H10O5 | 197 | 166 120 | syringic acid |
17 | 19.97 | C9H11NO2 | 164 | 120 | Phenylalanine |
18 | 22.59 | C10H12O4 | 195 | 181 | Dihydroferulic acid derivative |
19 | 24.23 | C9H8O3 | 163 | coumaric acid | |
20 | 27.62 | C9H8O4 | 179 | caffeic acid | |
21 | 29.46 | C10H12O4 | 195 | 178 | Dihydroferulic acid |
22 | 32.32 | C9H10O4 | 181 | Syringaldehyde | |
23 | 35.99 | C10H10O4 | 193 | Ferulic acid | |
24 | 37.14 | C15H14O6 | 289 | Catechin | |
25 | 39.22 | C13H8O6 | 259 | 215187 231 | 1,3,5,6-tetrahydroxyxanthone |
26 | 43.63 | C13H12O9 | 311 | Caftaric acid | |
27 | 46.06 | C22H18O11 | 457 | Gallocatechin gallate | |
28 | 47.07 | C30H36O10 | 555 | Lariciresinol-sesquilignan | |
29 | 49.83 | C21H20O12 | 463 | 301 | Quercetin glucoside |
30 | 50.69 | C22H18O10 | 441 | 539 | Epicatechin gallate |
31 | 52.92 | C21H18O12 | 461 | Luteolin-7-O-glucuronide | |
32 | 57.79 | C21H19O12 | 455 | 301 | Quercetin-hexoside |
33 | 62.21 | C21H19O11 | 593 | 285 | Luteolin-7-O-rutinoside |
N | Compounds | Young | Mature | Ripened |
---|---|---|---|---|
1 | Caffeic acid derivative | 23.80 ± 1.41 | 102.58 ± 8.69 | 33.64 ± 2.60 |
2 | p-comaroylhexoside | 75.32 ± 2.17 | 171.14 ± 10.57 | 92.89 ± 5.84 |
3 | Vanillin | 10.74 ± 1.85 | 156.10 ± 7.69 | 43.99 ± 4.41 |
4 | Sinapicacid | 136.92 ± 8.21 | 27.16 ± 1.58 | 16.27 ± 1.41 |
5 | Protocatechuicacid | 96.90 ± 3.47 | 410.31 ± 13.99 | 229.46 ± 14.75 |
6 | Cinnamic acid | 43.04 ± 2.84 | 433.48 ± 19.27 | 316.46 ± 13.86 |
7 | Protocatechuic acid derivate | 228.79 ± 17.15 | 85.92 ± 4.31 | - |
8 | Syringic acid | 604.24 ± 18.55 | 1340.59 ± 28.12 | 998.55 ± 13.54 |
9 | Dihydroferulic acid derivative | 37.44 ± 2.38 | 105.66 ± 7.54 | 156.87 ± 8.78 |
10 | Coumaric acid | 33.33 ± 2.24 | 52.56 ± 4.87 | 30.56 ± 2.86 |
11 | Caffeic acid | 29.79 ± 1.79 | 106.80 ± 7.71 | 85.67 ± 5.88 |
12 | Dihydroferulic acid | - | 41.06 ± 3.15 | 29.64 ± 2.45 |
13 | Ferulic acid | 112.42 ± 7.98 | 85.24 ± 4.55 | 57.51 ± 3.84 |
14 | Catechin | - | 45.95 ± 2.21 | 59.79 ± 4.86 |
15 | Caftaric acid | 106.49 ± 9.15 | 43.35 ± 3.95 | - |
16 | (−)-Gallocatechin gallate | - | 41.21 ± 2.87 | - |
17 | Quercetin glucoside | 77.38 ± 5.66 | 164.66 ± 11.74 | 46.98 ± 3.27 |
18 | (−)-Epicatechin gallate | 75.80 ± 5.12 | 42.19 ± 2.13 | - |
19 | Luteolin 7-O-glucuronide | - | 71.35 ± 5.62 | - |
20 | Quercetin hexoside | 127.02 ± 9.56 | 37.03 ± 1.18 | - |
21 | Luteolin-7-O-rutinoside | 65.15 ± 4.36 | 66.52 ± 3.49 | - |
Stages of Ripeness | DPPH (μmol TE g−1 FW) | ABTS (μmol TE g−1 FW) |
---|---|---|
Young | 0.053 ± 0.008 | 0.067 ± 0.048 |
Mature | 0.065 ± 0.010 | 0.074 ± 0.021 |
Ripened | 0.048 ± 0.005 | 0.055 ± 0.003 |
Strains | Young (mm) | Mature (mm) | Ripened (mm) | MIC (mg L−1) |
---|---|---|---|---|
E. hirae | 6 ± 0 | 7.16 ± 0.38 | 4 ± 0 | 2.5 |
P. mirabilis | 4.16 ± 0.32 | 5.33 ± 0.50 | 3.33 ± 1.25 | 5 |
B. subtilis | 5 ± 0 | 6.25 ± 0.25 | 3.75 ± 0.89 | 5 |
P. aeruginosa | 4.75 ± 2.57 | 6 ± 0 | 3.5 ± 0.5 | 5 |
S. dysenteriae | 5.66 ± 0.54 | 9.10 ± 1.26 | 5.5 ± 0.81 | 1.25 |
S. aureus | 10.66 ± 0.60 | 12 ± 0 | 9.75 ± 0.4 | 0.75 |
E. coli | 6 ± 0. | 8.33 ± 0.87 | 5.25 ± 0.64 | 1.25 |
L. monocytogenes | 5 ± 0 | 6.58 ± 2.02 | 4 ± 0 | 2.5 |
S. typhimurium | 4.5 ± 3.39 | 5 ± 0 | 3 ± 0 | 5 |
B. animalis sbsp lactis | - | - | - | - |
Lb. rhamnosus | - | - | - | - |
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Mokhtar, M.; Bouamar, S.; Di Lorenzo, A.; Temporini, C.; Daglia, M.; Riazi, A. The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne). Molecules 2021, 26, 3623. https://doi.org/10.3390/molecules26123623
Mokhtar M, Bouamar S, Di Lorenzo A, Temporini C, Daglia M, Riazi A. The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne). Molecules. 2021; 26(12):3623. https://doi.org/10.3390/molecules26123623
Chicago/Turabian StyleMokhtar, Meriem, Sarah Bouamar, Arianna Di Lorenzo, Caterina Temporini, Maria Daglia, and Ali Riazi. 2021. "The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)" Molecules 26, no. 12: 3623. https://doi.org/10.3390/molecules26123623