Abstract
The aim of this research is to cultivate Brazilian Cherry Fruits (Eugenia uniflora L.) Plants in NSTU (Noakhali Science and Technology University) Campus, Noakhali, Bangladesh for fruits production and to determine the qualitative antioxidant test, antioxidant activities and total phenolic content of different solvent extracts (Water, Methanol and Ethanol) of Ripe Brazilian Cherry Fruits in Red Color and compare those activities with non-ripe Brazilian Cherry fruits in Green color. The qualitative antioxidant test was determined by simple TLC method and antioxidant activity was determined by DPPH radical inhibition method while the total phenolic content was determined by Folin-Ciocalteu method. The result of the qualitative determination of Antioxidant test indicated that all extracts of Brazilian Cherry Fruits contain high antioxidant compounds. Among the analyzed fruits of all extracts, in both Ripe and Non-Ripe stage, the water extract of non-ripe Brazilian Cherry Fruits (BC-GC-W) showed the highest DPPH radical scavenging activity (73.66%) and showed the lowest IC50 of DPPH scavenging activity (1.01 µg/ml) which may be due to the presence of high content of Vitamin C. Among all extracts of Ripe and non-ripe, the methanol extract of non-ripe Brazilian Cherry Fruits in Green Color (BC-GC-M) was found to be highest total phenolic content 111.52 mg GAE/100g, and the ethanol extracts of Ripe Brazilian Cherry Fruits in Red Color (BC-RC-E) was found to be lowest total phenolic content, 106.004 mg GAE/100g.The overall results that were obtained in this study will be one of the important key strategies by adding this fruits in the diet chart to prevent and fight against infection recently caused by COVID-19 in worldwide and other infectious diseases by increasing our body immunity in the long term and this fruits also will be useful as a raw materials in the pharmaceutical and food industries to prepare drugs and food products.
Highlights
In our country, Bangladesh many varieties of fruits like mango, pineapple, lichi, guava, and jack fruit etc. are producing in a large scale and contributing in the poverty reduction and household food security of rural peoples
The qualitative antioxidant test was determined by simple Thin Layer Chromatography (TLC) method and antioxidant activity was determined by DPPH radical inhibition method while the total phenolic content was determined by Folin-Ciocalteu method
Among the analyzed fruits of all extracts, in both Ripe and Non-Ripe stage, the water extract of non-ripe Brazilian Cherry Fruits (BC-GC-W) showed the highest DPPH radical scavenging activity (73.66%) and showed the lowest IC50 of DPPH scavenging activity (1.01 μg/ml) which may be due to the presence of high content of Vitamin C
Summary
Bangladesh many varieties of fruits like mango, pineapple, lichi, guava, and jack fruit etc. are producing in a large scale and contributing in the poverty reduction and household food security of rural peoples. A sweet finest nutritionally rich foreign fruits, Brazilian Cherry (Eugenia uniflora L.) may contribute in the poverty reduction and household food security as well as to improve the immunity to prevent different types of diseases. Brazilian cherry contains much more vitamin C and if we can grow awareness to add this cherry fruits in our daily diet, so we can improve our immunity that may contribute to prevent and fight against infections like recent pandemic infection by COVID-19 in our country as a whole world wide. The sufficient level of vitamin C in Brazilian Cherry or Surinam Cherry helps to prevent the damage of blood vessels caused by free radicals. Medicinal, and commercial value of Brazilian Cherry found in literature, the objective of this research were to cultivate Brazilian Cheery Fruits Plants in our NSTU Campus, Bangladesh for fruits production and to determine the antioxidant activities and total phenolic content of different solvent extracts (Water, Methanol and Ethanol ) of Ripe Brazilian Cherry Fruits in Red Color (BC-RC-W, BC-RC-M & BC-RC-E) and compare those activities with non-ripe Brazilian Cherry Fruits in Green Color (BC-GC-W, BC-GC-M & BC-GC-E)
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