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Major components in matoa fruit peel and the antioxidant and antimicrobial activity of its extract

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The research investigated the major components in matoa fruit peels. Presence of saponin was detected by foam formation in aqueous solution and quantitative analysis of tannin content showed that matoa fruit peels contained 7.8% of tannin. Dried and grinded fruit peels were extracted with acetone, ethanol 96% and water, then dried using vacuum distillation. All crude extracts showed antioxidant activities having positive correlation to the total phenolic content. Acetone crude extract exhibited the highest antioxidant activity, half of that of L-ascorbic acid. Hence, acetone crude extract was separated further using column chromatography. The isolate was further analysed with LC-MS, FTIR and 1H NMR. LC-MS result showed that the isolate was still a mixture of components, 3 of which were able to be predicted as steroidal saponin, cyanogenic glycoside and triterpenoid hederagenin saponin. Antimicrobial activity of the extracts were evaluated towards Bacillus cereus, Staphylococcus aureus and Escherichia coli. The result showed that all matoa fruit peel extracts exerted bacteriostatic activity and was more effective against gram positive bacteria.

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Availability

B01483

(wh)

Available

Detail Information

Series Title

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Call Number

1483

Publisher

: Swiss German University., 2013

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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