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Japanese Quince ( Chaenomeles japonica ) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities

Authors
  • Urbanavičiūtė, Ieva1
  • Liaudanskas, Mindaugas2
  • Bobinas, Česlovas1
  • Šarkinas, Antanas3, 4
  • Rezgienė, Aistė3
  • Viskelis, Pranas1
  • 1 (P.V.)
  • 2 Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių st.13, LT-50162 Kaunas, Lithuania
  • 3 (A.R.)
  • 4 Department of Food Science and Technology of Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Aug 17, 2020
Volume
9
Issue
8
Identifiers
DOI: 10.3390/foods9081132
PMID: 32824623
PMCID: PMC7466336
Source
PubMed Central
Keywords
License
Green

Abstract

The value of fruits is determined by the quantity and variety of biologically active compounds they contain, and their benefits on human health. This work presents the first study of the biochemical composition and antibacterial activity of the new Japanese quince (JQ) cultivars ‘Darius’, ‘Rondo’, and ‘Rasa’ fruits. The total phenolic content (TPC) was determined using the Folin–Ciocalteu method and each compound was identified by HPLC High Performance Liquid Chromatography. The antimicrobial activity against three Gram-positive and three Gram-negative bacteria, and one yeast strain, was evaluated by the agar well diffusion method using three different concentrations. The free radical scavenging activity was determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) methods and ranged from 99.1 to 115.9 μmolTE/100 g, and from 372 to 682 μmolTE/100 g, respectively. TPC ranged from 3906 to 4550 mgGAE/100 g, and five compounds, isoquercitrin, rutin, (+)-catechin, (–)-epicatechin, and chlorogenic acid were identified. All JQ extracts possessed antimicrobial activity against Gram-positive and Gram-negative bacteria, and Enterococcus faecalis (ATCC 29212) was the most sensitive strain. These results indicate that JQ fruits are a significant source of bio-compounds, which can enrich the diet with strong antioxidants, and they are very promising as a substitute for chemical preservatives in the food and cosmetic industry.

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