Phytochemical Composition, Antioxidant and Antityrosinase Activities, and Quantification of (+)-Dihydrokaempferol of Different Parts of Manilkara zapota

Abstract

Chunhakant et al.: Quantification of (+)-Dihydrokaempferol in Manilkara zapotaFree radicals can cause oxidative damage in biomolecules and lead to pathological diseases. Antioxidants can protect against the oxidation of living cells. The aim of this study was to evaluate the total phenolic and flavonoid contents and the antioxidant and antityrosinase activities of different parts of Manilkara zapota and measure the quantity of (+)-dihydrokaempferol in different plant parts. The bark, flowers, fruit, leaves, roots, seeds and wood of Manilkara zapota were extracted with methanol and water. All the crude extracts were evaluated for biological activities and measured the quantity of (+)-dihydrokaempferol using high performance liquid chromatography. The methanol crude extract of the flowers showed the highest total phenolic (743±29 milligrams of gallic acid equivalent per gram crude extract) and flavonoid contents (133.8±3.1 milligrams of quercetin per gram of crude extract). Moreover, it exhibited the strongest antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (half maximal inhibitory concentration of 22.74±0.67 μg/ml), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (half maximal inhibitory concentration of 20.89±0.17 μg/ml) and ferric reducing antioxidant power values (790.22±0.81 milligrams of trolox equivalent per gram of crude extract). The methanol crude extract of the bark displayed the strongest monophenolase inhibitory activity (half maximal inhibitory concentration of 85.2±2.1 μg/ml), while the methanol crude extract of the roots exhibited the highest diphenolase inhibitory activity (half maximal inhibitory concentration of 33.52±0.68 μg/ml). (+)-Dihydrokaempferol was found in the bark, flowers, leaves, roots and wood. The highest content of (+)-dihydrokaempferol was detected in the methanol crude extract of the bark. These results suggested that the flowers of Manilkara zapota may be used as a source of natural antioxidants and the bark and roots may be beneficial sources of tyrosinase inhibitors.

Metabolites Profiling of Manilkara mabokeensis Aubrév Bark and Investigation of Biological Activities

“…In this study, the MeOH extract of M. hexandra bark showed an IC 50 of 88.7 μ g/mL. Furthermore, a recent study, conducted by Chunhakant and Chaicharoenpong [ 24 ] showed that the IC 50 of the MeOH and the aqueous bark extract of M. zapota were 66.4 and 78.0 μ g/mL, respectively. Therefore, its antioxidant potency was less important than that of the bark MeOH extract of M. mabokeensis Aubrév (IC 50 : 18.7 μ g/mL).…”

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

“…Results demonstrated strong reducing potential with 53.3 ± 2.85 and 40.09 ± 3.61 μM AEAC, respectively, which suggests a significant electron-donating capacity. Ethanolic bark extract also showed antioxidant capacity in DPPH assay with IC 50 = 16.83 μg/ml, compared process can affect antioxidant potential (28). Flavonoids are polyphenols that have significant antioxidant activity through direct scavenging of free radicals, followed by the inactivation and inhibition of lipid peroxidation by metal ion chelation (61).…”

“…In both extracts, (+)-dihydrokaempferol was detected, and the highest (+)-dihydrokaempferol concentration was found in the methanolic bark extract. This suggests a correlation between anti-tyrosinase activity and this specific compound (28). To determine its antioxidant activity, Kashif and Akhtar (94) developed a natural emulgel sunscreen loaded with chicozapote fruit extract.…”

“…Applying chemicals, packaging and distribution designs, heat treatments, irradiation, waxing/coating, cold storage, lyophilization, and controlled-atmosphere storage have been explored (18-23). Additionally, the application of different food technologies have led to the development of a range of processed fruit products to be preserved as juice, syrup, ice cream, and wine, to name a few (4,(24)(25)(26)(27)(28)(29). Hence, an alternative valorizing and preserving strategy is to use the fruit as a raw source to design functional foods and products with potential health benefits.…”

Effects of age and food processing of sapodilla leaves for botanical beverage application

“…Phenolic compounds are the most common group in plants (GutiErrez-Grijalva et al, 2016). A previous study found that sapodilla leaves had the highest total phenolic content, followed by the flowers (Chunhakant & Chaicharoenpong, 2021). Sapodilla leaves were freeze-dried to determine the effect of leaf maturity on phytochemical content.…”