Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

Yelliantty, Yelliantty; Kartasasmita, Rahmana Emran; Surantaatmadja, Slamet I.; Rukayadi, Yaya

doi:10.1590/fst.61320

Cited by 9 publications

(11 citation statements)

References 30 publications

(29 reference statements)

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“…Methyl 2-furoate is a furan product of the Maillard reaction ( 63 ) and has also been found in bovine milk derived from crop silage/hay ( 64 ). It has a sweet, caramel brown sugar musty aroma ( 65 ) and was described similarly (toffee, fruity, sweet, caramel) in this study. It was not present in any feed or rumen samples in this study ( Supplementary Table 1 ) and, therefore, unlikely to derive directly from the diet.…”

Section: Resultsmentioning

confidence: 52%

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

et al. 2022

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Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled with gas-chromatography-mass spectrometry and olfactometry using odour intensity (OI) and aroma extraction dilution analysis (AEDA). Ninety-nine volatile organic compounds (VOC) were identified in these raw GRS and TMR milk samples; 33 of which were also present in the feed and rumen samples from these diets. Only the abundance of 13 VOC varied significantly based on diet. However, the odours of both raw milks were quite distinct as aroma perception is not influenced by abundance alone but also by the odour activity of each VOC. Approximately, 30% of the VOC influenced the aroma perception of these raw milks. This study clearly highlighted the significant impact of VOC transferring from the diet that influenced the aroma perception of both raw GRS and TMR milk. The aroma of the raw TMR milk was more complex than that of the raw GRS milk, and many of the key dietary-derived-odour-active VOC likely arose during the production of the TMR feed as most were either derived from Maillard reactions or impacted by heat. Seventeen of the 44 odour activities detected differed between both sample types. This study has clearly demonstrated the impact of diet on the aroma perception of raw bovine milk.

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Section: Resultsmentioning

confidence: 52%

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

et al. 2022

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“…Similarly 5-Hydroxymethylfurfural was also seen in Centella asiatica [24], Stemona japonica (Blume) Miq. [25], Antidesma bunius fruit [26], Kalanchoe pinnata [27] and Ziziphus mauritiana fruit [28]. 5-Hydroxymethylfurfural was reported to possess antioxidant [28], antiproliferative [28], antiangiogenic [24], and hepatoprotective activities [24].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Potential and Chromatographic Profiling of Couroupita Guianensis Fruit Pulp

Anuradha¹,

L²

2022

JASR

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Cannonball (Couroupita guianensis) fruits are large sized with disagreeable odor. However, it is widely used traditionally for cold, wound, headache, stomach ache, antibacterial, antifungal and medicinal drink. The present investigation was focused to determine the total phenol and flavonoids as well as the antioxidant properties of fruit pulp of Couroupita guianensis extracted with four different solvents. Additionally, chemical constituents of fruit pulp were also evaluated. Successful extraction was carried out with different solvents such as petroleum ether, chloroform, ethanol and aqueous alcohol using Soxhlet apparatus. The different extracts were assessed for quantitative total phenol and total flavonoid contents, and their antioxidant activity were determined by DPPH (2, 2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The extract presenting higher total phenol and flavonoid was subjected to Gas chromatography coupled with Mass Spectrometry (GC-MS) to explore the chemical constituents. Ethanol extract presented higher total phenol and total flavonoid and was found to be 206.98±0.40 mg GAE/g and 83.18±0.42 mg QE/g respectively. Similarly, % inhibition of DPPH was higher in the ethanol extract exhibiting IC50 value of 52.59. GC-MS analysis confirmed the presence of about 30 different chemical components. Among the different components, 2,5-Furandione, 3 methyl and hydroxymethylfurfural were found to be the major components in the ethanol extract. The present investigation confirmed that the ethanol extract had showed higher total phenol and flavonoid which can be correlated to its highest % inhibition than other extracts. Hence, considering the obtained result, the ethanol extract can be explored for pharmacological activities.

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“…Mao fruit is well-known in Thailand for its use in soft drinks, wine, and healthy foods [3,4]. Ripe fruit is rich in 5hydroxymethylfurfural (HMF), several volatile compounds, organic acid, long-chain fatty acid, and photochromic com-pound [5]. Mao fruits have also been reported to contain phytochemicals that have great antioxidant potential [6] and provide various biological activities [2,7].…”

Section: Introductionmentioning

confidence: 99%

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

Tinchan

Sirijariyawat

Prommakool

et al. 2022

International Journal of Food Science

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Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage. The fruit juice had antibacterial activity against Bacillus cereus TISTR1527, Staphylococcus aureus TISTR2329, Listeria monocytogenes DMST17303, Pseudomonas aeruginosa TISTR357, Salmonella Typhimurium DMST562, and Escherichia coli TISTR074. The minimum inhibitory concentration ranged from 25 to 100 mg/ml. Of significance was that the juice had excellent antifungal activities against Aspergillus flavus TISTR3135 and Penicillium digitatum ATCC10030. Furthermore, the fruit juice increased the lag time of spore germination of P. digitatum. Analysis of the phytochemical contents of the juice showed that the total phenolic and flavonoid contents were 20.07 mg GAE/g and 3.57 mg QE/g, respectively. In antioxidant activity assay, the juice exhibited moderate DPPH and ABTS+ radical scavenging and ferric-reducing activities. The addition of 5% fruit juice extended the microbial shelf life of chiffon cake. The treated chiffon cake had a shelf-life of 7 days, compared to 3 days for the untreated control. These results support the possible use of Mao fruit juice as an antimicrobial agent and a natural food preservative.

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Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

Cited by 9 publications

References 30 publications

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

Antioxidant Potential and Chromatographic Profiling of Couroupita Guianensis Fruit Pulp

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

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