Phenolic profiling and bioactivities of fresh fruits and jam of Sorbus species

Abstract

The purpose of this study was a comprehensive examination of the phenolic profile, the vitamin C content, and the antioxidant, anti-acetylcholinesterase, cytotoxic and antimicrobial activities of extracts and jams of fruits of two edible Sorbus species: well characterized S. aucuparia and two insufficiently explored forms of S. torminalis (torminalis and semitorminalis). Characterisation of 44 phenolics was realized using LC-MS/MS and 15 compounds were confirmed, with chlorogenic acid being the most dominant in S. aucuparia and ferulic acid in both S. torminalis forms. S. aucuparia demonstrated potent antioxidant activity, while that of both S. torminalis forms was moderate. Jam extracts had the highest content of vitamin C. S. aucuparia exhibited some anti-acetylcholinesterase activity, while S. torminalis f. torminalis showed the best antimicrobial activity against Staphylococcus aureus and both forms (torminalis and semitorminalis) possessed the highest activity against Escherichia. coli. The results obtained herein are a great base for further research of edible Sorbus species with the aim of promoting their better usage as nutraceuticals.

Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

“…All reagents used in this study were of analytical grade. Three types of extracts of each species were prepared according to a previously published procedure (Mrkonjić et al 2017): methanol extracts of fresh fruits with seeds (M), water extracts of fresh fruits with seeds (W) and jam extracts (J). All extracts were prepared in triplicate, making 18 extracts in total.…”

“…Jam was prepared according to a traditional Serbian recipe previously described by Mrkonjić et al (2017). For preparation of jam extracts, 10 g of each jam sample of Sorbus species was weighed out and concentrated to dryness in vacuum at 40°C.…”

“…Ascorbic acid content. The content of ascorbic acid was examined by a previously described method (Mrkonjić et al 2017). In brief, prepared extracts in meta-phosphoric acid (30 µL) were mixed with 270 µL of 2,6-dichlorophenolindophenol (72 mg/mL) and absorbance was measured within 5 min at 515 nm.…”

“…The antimicrobial activity of extracts was tested using the microdilution technique against reference bacterial strains from the American Type Culture Collection (ATCC), viz., Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923). The method used herein is not described in detail since it is a globally applied assay which was published previously (Mrkonjić et al 2017). To sum up, the method is based on reduction of TTC (2,3,5-triphenyltetrazolium chloride) to formazane.…”

Phenolics content and antioxidant activity of three Sorbus species

“…flavonoids (quercetin derivatives rutin, hyperoside, isoquercitrin), phenolic acids (chlorogenic, neochlorogenic, caffeic acids), proanthocyanidins in leaves and fruit has already been mentioned by several authors (Olszewska, Nowak, Michel, et al, 2010;Gaivelyte, Jakstas, Razukus, et al, 2014;Raudoné, et al, 2015). The fruit is also rich in tocopherols, ascorbic acid, carotenoids and anthocyanins (Mrkonjić, Nađpal, Beara, et al, 2017;Šavikin, Zdunić, Krstić-Milošević, et al, 2017, Mikulić-Petkovsek, et al, 2017 andreferences therein). Most research on the antioxidant activity of various plant materials has been associated with their application in the food and pharmaceutical industries as a possible source of new natural additives and antioxidants that could replace synthetic ones (Finley, Kong, Hintze, et al, 2011;Surwesvaran, Cai, Corke, et al, 2007).…”