Isolation and Characterization of Phenolic Compounds and Anthocyanins from Murta (Ugni molinae Turcz.) Fruits. Assessment of Antioxidant and Antibacterial Activity

Molecules

Lina Yáñez¹  Carolina Morales²  Muriel Navarro²  Maria Paula Junqueira-Gonçalves²  Rodrigo A. Contreras³  Gustavo E. Zúñiga³ 

[1] CECTA (Centro de Estudios en Ciencia y Tecnología de Alimentos), Universidad de Santiago de Chile, Obispo M. Umaña, 050 – Ed. de Alimentos, Estación Central, Santiago 9170201, Chile;Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile,Ecuador St. 3769, Estación Central, Santiago, 9170124, Chile;Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Biología,Universidad de Santiago de Chile, Alameda, 3363, Estación Central, Santiago 9170023, Chile;

关键词: phenolics;    anthocyanins;    antibacterial activity;    antioxidant activity;    HPLC/ESI-MS;    Ugni molinae Turcz.;   

DOI  :  10.3390/molecules20045698

来源: DOAJ

【 摘 要 】

Berry fruit consumption has become important in the promotion of human health, mainly due to their phenolic compounds, which have been associated with protection against different pathologies, as well as antimicrobial and other biological activities. Consequently, there has been a growing interest in identifying natural antioxidants and antimicrobials from these plants. This study aimed to characterize the phenolic chemical composition and anthocyanin profile of murta (Ugni molinae Turcz.) fruit, and to evaluate the antioxidant and antimicrobial activity of its extracts (ethanolic and methanolic). LC/MS of the ethanolic extracts showed the presence of three major compounds: caffeic acid 3-glu, quercetin-3-glu and quercetin, while in the methanolic acid extract they were cyanidin-3-glucoside, pelargonidin-3-arabinose and delphinidin-3-glucoside. The antioxidant activity of ethanolic extracts (DPPH· and ORAC assays) was higher than that of methanol acid extracts or purified anthocynins. Furthermore, the methanol acid extract showed an inhibitory activity against the bacteria E. coli and S. typhi similar to that of standard antibiotics. The results suggest that the antioxidant activity of the ethanolic extract is regulated by the high content of phenolic compounds and the fruit’s characteristic color is due to the content of pelargonidin-3-arabinose and delphinidin-3-glucoside. The obtained results demonstrated the appreciable antioxidant and antibacterial activities, providing opportunities to explore murta extracts as biopreservatives.

【 授权许可】

Unknown