Chemical Composition and Anti-Microbial Activity of Hog Plum (Spondias mombin L.) Peel Oil Extracted from Different Regions of Tropical Climates

Md Emrul Ahsan Plabon,M Kaium Chowdhury,Fayez Althobaiti,Shakti Chandra Mondal,Eldessoky S Dessok,Muhammad Ishaq Asif Rehmani,Syed Khalid Mustafa,Mohammad Sohidul Islam,Md Mamun Or Rashid,Abu Saeid

doi:10.3390/horticulturae7110428

Md Emrul Ahsan Plabon, M Kaium Chowdhury + Show 8 more

Open Access

https://doi.org/10.3390/horticulturae7110428

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Abstract

The hydro-distilled essential oil of hog plum peel may be used for enhancing the flavor and taste of food products as well as for hiding the unpleasant odor of drugs. Thus, the waste peels of Spondias mombin appear to have economic importance. To find out the chemical composition and anti-microbial properties of hog plum peel oil, the samples were collected from different regions of Bangladesh for extraction and identification of volatile compounds by GC-MS, where dichloromethane was used as an extraction solvent. The required standard analytical methods were used to assay the anti-microbial properties of hog plums. In this study, pentenyl-3-thy-met-4-alpha-methyl-alpha-ethanol-oxiranen (29.04%), (3,3.1,1)-4-dimethylethyl-1,1-phenol (8.00%), cycohexanol-3 (10.85%), 4-hydroxy-penzeneethanamine (7.09%), hydroxylamine (4.63%), dibutyl phthalate (6.85%), etc., were majorly determined. Consequently, the highest content of 75.81% volatile compounds was found in the Dinajpur district, where the lowest content of 35.00% was found in the Rajshahi district. In contrast, 33 volatile compounds were identified in hog plum peels collected from the Barishal district, whereas 22 compounds were detected in the peel samples collected from the Dinajpur district. In addition, the antimicrobial activity of the oil was analyzed by the disk diffusion method, and the results revealed that the highest Ciprocin content was recorded in the hog plums of Barishal (22.0–23.0 mm), while the lowest was recorded in the Mymensingh sample (20.67–21.63 mm), which was on par with Rajshahi sample (20.70–21.50 mm). The results of the anti-fungal activities of the peel oil showed the highest zone of inhibition against the Aspergillus niger (11.63 ± 0.0003 mm) and Penicillium oxalicum (13.67 ± 1.97 mm) content of the Rajshahi and Pabna district samples, respectively.

Highlights

Hog plum (Spondias mombin L.) is a member of the Anacardiaceae family and is locally known as “Amra” in Bangladesh
Natural plant-derived non-phytotoxic substances such as essential oils (EOs) may increase the shelflife of processed food products by destroying the cell wall of bacteria and fungi
The results indicate that the essential oils of different regions showed varying anti-microbial activities against the various food-borne pathogenic bacteria and fungi tested

Summary

Introduction

Hog plum (Spondias mombin L.) is a member of the Anacardiaceae family and is locally known as “Amra” in Bangladesh. Its fruit is a drupe characterized with a mixed taste of sour and sweet, and has gained increased importance in modern medicine for its possible pharmacological activities [1,2]. It grows mostly in the Indian subcontinent, e.g., in Bangladesh, India (Assam and Bombay), and Nepal. After the consumption and manufacturing of the above products, the peels are discarded as waste that holds almost 20% of the fresh fruit [5,6] These wastages are considered a problem for the food processing industry and pollution monitoring organizations [7]. These waste portions could be used as a potential source of valuable by-products like essential oils (EOs) which could be extracted from flowers, leaves, stems, roots, seeds, barks, resins, or fruit rinds [6]

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