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

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.

Comparison of nutritional, bioactive potential and antioxidant properties of Saba senegalensis fruit pulps from five regions of Burkina Faso

“…Total phenolics content recorded in this study are higher than those found by Kouakoua (29) in Côte d'Ivoire, which obtained an average value of 600.94 mg GAE/100 g with freeze-dried pulp. However, some of obtained values are within the range of those obtained by Lamien-Meda et al (37), Noba et al (30), and Yao et al (11) in Burkina Faso ranging from 132.80 mg GAE/100 g, 630.00 mg GAE/100 g to 945.83 mg GAE/100 g and Boamponsem et al (27) in Ghana, found 984.15 mg GAE/100 g. These results show that the fruit of S. senegalensis is a good source of natural antioxidants justifying its traditional use as fruit displaying cathartic effect. Consuming them as they are could prevent certain diseases, which are now a public health problem in Burkina Faso.…”

“…The levels found in the study are much higher than the values of Boamponsem et al ( 27 ), Gayen et al ( 28 ), and Kouakoua ( 29 ) in Senegal, Ghana, and Côte d’Ivoire, respectively; who found vitamin C contents ranging from 16.40, 32.86 to 36.67 mg/100 g, respectively. On the other hand, they are lower than those of Noba et al ( 30 ) and Yao et al ( 11 ) with an average value of 15.11 mg/100 g to 27.80 mg/g in Burkina Faso, but within the range of those obtained by Nafan and Silue ( 31 ) from 34.8 to 67.5 mg/100 g. These results show that S. senegalensis fruits are a important source of vitamin C. Consumption of the fruit could be beneficial to health given the protective role and antioxidant power of vitamin C ( 4 ). It is well-known as essential for skin health as a critical factor for collagen biosynthesis because of its involvement as co-factor for synthesis of hydroxy-lysine and hydroxy-proline.…”

“…Overall content of phenolic compounds and antioxidant capacities of S. senegalensis fruit pulp from 5 regions of Burkina Faso (fresh pulp: FP). On the other hand, they are lower than those of Noba et al(30) andYao et al …”

Major anthocyanin quantification, free radical scavenging properties and structural identification in Cymbopogon giganteus extracts

“…As the solvent used is not specific to anthocyanins, we can also assume that non-anthocyanin phenolic compounds could also contribute to the anti-free radical activity (approximately 22%) (Dabire et al, 2015). Also, the activity is affected by the structure of the molecules in the samples (Noba et al, 2022;Remy et al, 2022). Large molecules show relatively lower activity than small molecules.…”

“…However, the color can be influenced (tending towards an intense color) by the acylation of the aromatic ring, the presence of several anthocyanin compounds but also the presence of other non-anthocyanin pigments (Monica et al, 2014;Kabore et al, 2021;Sandra et al, 2022;Sánchez et al, 2022;Benabdallah et al, 2023;Ambe et al, 2023). Studies have also shown that the intensity and color persistence of anthocyanins varies according to the number and position of sugars on the aglycone (Noba et al, 2022). Our extracts would be either a mixture of several anthocyanin derivatives or a mixture of anthocyanins and other pigments.…”