Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from Côte d’Ivoire

Abstract

This study was conducted to first determine the phenolic compounds and then the antioxidant activity of black plum fruit pulp and peel. For these characterisations, classic methods were used. Moreover, the ability of extracts to scavenge free radicals and their reducing power were measured according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. The total polyphenol, flavonoid and anthocyanin contents of pulp and peel ranged from 202.51 ± 4.19 to 463.45 ± 6.85 mg gallic acid equivalent (GAE)/100 g of Dry Weight (DW), 75.71 ± 1.03 to 145.55 ± 1.03 mg quercetin equivalent (QE)/100 g DW, and from 1.91 ± 0.08 to 8.28 ± 0.83 mg cyanidin 3-O-β-D-glucoside equivalent (C3GE)/100 g DW respectively. However, these compounds were higher in peel extracts than in pulp extracts. In addition, peel extract showed the strongest antioxidant capacities. Significant correlations were found between methods applied to determine antioxidant activity (DPPH and FRAP) in black plum pulp and peel extracts and their total phenols and flavonoids contents. Cinnamic acid and gallic acid were mains phenols in pulp and peel extracts respectively, except fruits peel from Ferke where the main phenol was cinnamic acid. Thus, peel of black plum fruit could be used as an inexpensive and natural source of antioxidants and contribute to the prevention of degenerative diseases.

Bio-guided Fractionation: Optimization of Chemical Profiling, Antioxidant, Anti-inflammatory and Antibacterial Properties of Vitex doniana Fruits

“…Regarding phytonutrient levels, the results obtained are interesting and as shown by the EAF with TPC (48.34 ± 1.45) and TFC (14.18 ± 1.01). Even higher levels were found by Traore et al (2021) with total polyphenols (202.51 ±4.19 to 259.75 ± 2.81) and flavonoids (75.71 ± 1.03 to 145.55 ± 1.03). In addition, it is widely known that total phenolic compounds are one of the main groups of compounds acting as primary antioxidants or terminators of free radicals (Thakur et al, 2021).…”

Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro

“…This is in concordance with Zou et al [ 47 ] and Alu’datt et al [ 23 ], who reported that bound phenolic compounds extracted from some citrus fruits had higher antioxidant activity than free phenolic compounds. Among the bound phenolic compounds, phenolic acids are the most abundant [ 48 ], and of these, cinnamic acids such as ferulic, coumaric, caffeic and synaptic acids, among others, have the highest antioxidant activity in citrus peel compared to other phenolic compounds [ 49 ]. In wild Chinese mandarins, ferulic acid is the main contributor to AOA [ 50 ].…”

Determination of Phenolic Compounds and Bioactive Potential of Plum (Prunus salicina) Peel Extract Obtained by Ultrasound‐Assisted Extraction

“…The result indicated that the optimal extraction was at 45°C, 30 min, and 70% ethanol concentration which corresponded to TAC, TPC, and DPPH inhibition values of 5.78 mg/g, 5.53 mg GAE/g, and 94%, respectively. Traore et al [ 29 ] reported that black plum peel contained significantly high TPC (383.03 mg GAE/100 g) than the flesh of plum (202.51 mg GAE/100 g). Anthocyanin content of plum varies with the variety, maturation stage, and environmental conditions.…”

“…Antioxidant activity of PPE increased with increase in concentration and at highest test concentration (8000 μ g/ml), 92.31 ± 0.27% DPPH inhibition was observed; however, at the same concentration, vitamin C resulted in 97.44 ± 0.21% DPPH inhibition ( Figure 1 and Table S2 ). IC 50 values representing the concentration of test compound required for 50% DPPH inhibition were estimated by nonlinear regression and determined as 360.6 μ g/ml for PPE and 298 μ g/ml for vitamin C. Traore et al [ 29 ] reported that the antioxidant activity of black plum peel was almost 3 times higher than the plum flesh and IC 50 values of plum peel for DPPH inhibition were reported in the range of 0.48-0.91 mg/ml. Antioxidant activity and various other bioactive potential of fruits and their byproducts are associated with the presence of different phenolic compounds [ 30 ].…”