Comparative analysis of polyphenolic profiles and antioxidant and antimicrobial activities of tunisian pome fruit pulp and peel aqueous acetone extracts

Journal of Agricultural and Food Chemistry
Sami FattouchPaolo Cabras

Abstract

Pome trees, apple, pear, and quince, are classified into the subfamily Pomoideae, belonging to the Rosaceae family. Their autumnal fruits are consumed worldwide in different forms, that is, fresh or transformed into jams, jelly, juices, etc. Their well-established beneficial properties to human health were found mainly related to their phenolic content. Pulp and peel aqueous acetone extracts obtained from Tunisian fruits at commercial maturity were comparatively evaluated for their phenolic profiles and antioxidant and antimicrobial potentials. The phenolic compounds present in the extracts were identified and quantified using RP-HPLC-DAD and ESI-MS techniques. Significant differences in the chromatographic profiles among these fruits, as well as between pulp and peel extracts of each fruit, were observed. Quince, followed by 'Red Delicious', peel extracts showed the highest phenolic content (160.33 and 110.90 mg/100 g of fresh weight). The stronger inhibitory effect on DPPH radicals corresponded to those obtained from peel materials. A comparative analysis of the antimicrobial potential against a range of microorganism strains was also carried out. Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus were the mos...Continue Reading

Citations

Sep 18, 2012·Journal of Agricultural and Food Chemistry·Nadhem AissaniPierluigi Caboni
Oct 28, 2009·Journal of Medicinal Food·Simone B RossatoJosé Angelo S Zuanazzi
Jul 10, 2010·Proceedings of the National Academy of Sciences of the United States of America·John van DuynhovenTom Van de Wiele
Jan 27, 2009·Critical Reviews in Immunology·Jeff HoldernessMark A Jutila
Mar 25, 2014·The Journal of Nutritional Biochemistry·Chahira SnoussiAndré Bado
Sep 15, 2011·Asian Pacific Journal of Tropical Medicine·Krishnan KannathasanVenugopalan Venkatesalu
Mar 2, 2017·Environmental Science and Pollution Research International·Olfa RebaiMohamed Amri
Dec 16, 2010·Journal of Agricultural and Food Chemistry·Karima DhaouadiSami Fattouch

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