Abstract
This study evaluates the antioxidant and antimicrobial activity of sapodilla fresh, juice and bar using three extraction solvents with different polarities (70% acetone, 80% ethanol and water). For evaluating antioxidant capacity, Ferric Reducing Antioxidant Power (FRAP) and 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) assays were used. The total flavonoid content (TFC) and condensed tannin of the sapodilla juice and bar extracts were determined as well. Antimicrobial activity was measured using Staphylococcus aureus, Salmonella spp., Escherichia coli and Bacillus subtilis. Both sapodilla bar and juice produced more inhibition of the DPPH assay with 70% acetone and 80% ethanol than with the water extraction. The reducing ability of fresh sapodilla was on the order of 70% acetone > 80% ethanol > water. The 70% acetone was the best solvent for yielding condensed tannins. For total flavonoid content, fresh sapodilla and the sapodilla bar and juice showed the highest flavonoid content in 80% ethanol. The results showed that the 70% acetone extract for sapodilla bar and juice exhibited stronger antibacterial activity against gram-positive bacteria. Despite some antioxidants being lost in processed food, these still retained important sources of bioactive compounds. Antimicrobial activity done showed different selectivity for sapodilla juice and bar.
Highlights
Sapodilla is an excellent source of antioxidants with over 3000 mg/L ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g of fresh sample (Shui et al, 2002)
Since the phytochemical constituents, which are responsible for scavenging free radicals, were higher in the 70% acetone and 80% ethanol compared with the water extraction, it can be concluded that higher DPPH radical scavenging activity should be found in combination of water and organic solvents that maximizes the interaction of DPPH radicals with antioxidants present in the sample (Chew et al, 2012)
Some antioxidant losses could have occurred, the present results suggest that fruit bar and juice may still represent important sources of bioactive compounds in the diet with noticeable antioxidant capacity
Summary
Sapodilla is an excellent source of antioxidants with over 3000 mg/L ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g of fresh sample (Shui et al, 2002). Unripe fruits of Manilkara zapota L. contain a high amount of tannin, which may be responsible for the fruit’s high antioxidant capacity, the amount of tannin decreases as it ripens (Lakshminarayana, 1969). Pathogens, such as Salmonella spp. are a primary cause of food poisoning, and this problem occurs in several parts of the world. Studies indicated that even new families of antimicrobial agents will have a short life expectancy (Coates et al, 2002) Due to this reason, researchers nowadays are shifting their attention towards the use of natural sources as antimicrobial agents that act against the pathogenic bacteria
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