Abstract
Polyphenols are secondary plant metabolites with proven antioxidant activity, which have an important part in prevention of many diseases. Pineapple ( Ananas comosus (L.) Merr. family Bromeliaceae) is a plant native to Central America. Pineapple fruit is the most common part of plant used in both, nutrition and traditional medicine, but other parts of the plant also have certain healing properties. Plant material, originating from Colombia, was purchased at a local market. The peel and crown leaves of the fruit were separated, dried and extracted with absolute methanol, 80% methanol and 60% methanol in 1:10 ratio. The juice was prepared by the crushing of the fruit pulp in a blender and filtering. Total phenolic content (TPC) was determined using Folin-Ciocaltеu method and the antioxidant capacity was estimated in 1,1-diphenyl-2-picrylhydrazyl (DPPH) system. The highest TPC was determined in the 60% methanol leaf extract (25.94 ± 3.54 mg GAE/g) while the lowest TPC was detected in pineapple juice (0.79 ± 0.07 mg GAE/g). Pineapple fruit peel extract in absolute methanol showed the highest antioxidant capacity (IC 50 =1.745 ± 0.046 mg/ml), while the lowest antioxidant capacity was estimated in pineapple juice (IC 50 =88 ± 2.09 mg/ml). The significant amount of polyphenols in pineapple fruit extracts and juice indicates their high antioxidant activity , thus these extracts and juice have a potential to be used in prevention and treatment of various diseases. It is, however, necessary to perform additional in vivo and in vitro studies in order to verify pharmaceutical effects of these extracts and juice, and to examine their possible toxicity.
Highlights
In recent years, the attention of scientists has been focused on the role of oxidative stress in development of many diseases
The highest Total phenolic content (TPC) was determined in the 60% methanol leaf extract (25.94 ± 3.54 mg GAe/g) while the lowest TPC was detected in pineapple juice (0.79 ± 0.07 mg GAe/g)
Pineapple fruit peel and crown extract in absolute methanol showed the highest antioxidant capacity (IC50 = 1.745 ± 0.046 mg/ml), while the lowest antioxidant capacity was estimated in pineapple juice (IC50 = 88 ± 2.09 mg/ml)
Summary
The attention of scientists has been focused on the role of oxidative stress in development of many diseases. Stem, and pineapple fruit, as well as their extracts, have an important role in traditional medicine as good antioxidants, antidiabetics, vermicides, emmenagogues, and hypolipemic agents. They are used in different stadiums of wound healing and as an anti-edematous and antiinflammatory agents in healing of soft tissue injuries, as well as in the treatment of arthritis, hematoma, and necrotic tissue (Bartholomew et al, 2003; Dutta and Bhattacharyya, 2013; Saxena and Panjwani, 2014; Xie et al, 2006; 2005). The aim of this research was to evaluate the antioxidant activity of different methanol extracts derived from various parts of the pineapple fruit, as well as their phenolic content
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