Dept. of Food and Nutrition, Suwon Women's Univ., 1098 Juseok-ro, Bongdam-eup, Hwaseong-si, Gyeonggi, 18333, Republic of Korea.
Food Analysis Research Center, Suwon Women's Univ., 1098 Juseok-ro, Bongdam-eup, Hwaseong-si, Gyeonggi, 18333, Republic of Korea.
J Food Sci. 2019 Jan;84(1):174-182. doi: 10.1111/1750-3841.14414. Epub 2018 Dec 17.
In this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using five different solvents (distilled water, 95% methanol, 80% methanol, 95% ethanol, and 80% ethanol) were analyzed. The total phenolic content and total flavonoid content were the highest in the 95% ethanol (149.50 mg CAE/g) and 80% ethanol (5.62 mg RE/g) extracts of the unripe fruit, respectively. Analysis of 17 phenolic compounds in pawpaw extracts revealed that epigallocatechin, epicatechin, and p-coumaric acid were the as major compounds, and the amounts of all components significantly decreased with the ripening (P < 0.05). In all antioxidant assays, the 95% ethanol extract of the unripe fruit showed the highest antioxidant activity (EC 0.22 to 0.93 mg/mL). The pawpaw extracts were more sensitive against Corynebacterium xerosis and Clostridium perfringens. In particular, the 95% ethanol extract of the ripe fruit notably inhibited C. xerosis growth, with minimum inhibitory concentration of 1.56 mg/mL. These results showed that the unripe fruit of pawpaw has abundant phenolic compounds and superior antioxidant activity, and that the 95% ethanol extract of the ripe fruit shows strong inhibitory activity against various microorganisms. Therefore, pawpaw fruit can be utilized as an attractive source of nutrients and therapeutic agents. PRACTICAL APPLICATION: In this study, we identified that the unripe fruit of pawpaw is rich in phenolic compounds and shows strong antioxidant activities. The 95% ethanol extract of the ripe fruit showed strong high inhibitory effect against various microorganisms. These results suggest that pawpaw fruit can serve as a source of antioxidants and delay the aging process. In addition, the fruit could also potentially be utilized as a potential antimicrobial agent.
在这项研究中，使用五种不同溶剂（蒸馏水、95%甲醇、80%甲醇、95%乙醇和 80%乙醇）提取的木瓜（Asimina triloba [L.] Dunal）成熟和未成熟果实的酚类成分，以及抗氧化和抗菌活性进行了分析。未成熟果实的 95%乙醇（149.50mg CAE/g）和 80%乙醇（5.62mg RE/g）提取物的总酚含量和总黄酮含量最高。分析木瓜提取物中的 17 种酚类化合物表明，表没食子儿茶素、表儿茶素和对香豆酸是主要化合物，所有成分的含量随着成熟度的增加而显著降低（P<0.05）。在所有抗氧化测定中，未成熟果实的 95%乙醇提取物表现出最高的抗氧化活性（EC0.22 至 0.93mg/mL）。木瓜提取物对棒状杆菌和产气荚膜梭菌更为敏感。特别是，成熟果实的 95%乙醇提取物显著抑制了棒状杆菌的生长，最低抑菌浓度为 1.56mg/mL。这些结果表明，木瓜的未成熟果实含有丰富的酚类化合物和优越的抗氧化活性，而成熟果实的 95%乙醇提取物对各种微生物表现出强烈的抑制活性。因此，木瓜果实可以作为有吸引力的营养和治疗剂来源。 实际应用：在这项研究中，我们确定了木瓜的未成熟果实富含酚类化合物，具有很强的抗氧化活性。成熟果实的 95%乙醇提取物对各种微生物表现出强烈的高抑制作用。这些结果表明，木瓜果实可以作为抗氧化剂的来源，延缓衰老过程。此外，这种水果也可能具有作为潜在抗菌剂的潜力。
