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The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)

Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the content of nutrients and bioactive compounds, including polyphenols and carotenoids, which contribute to its antioxidant and antimicrobial capacities. The purpose of this study was to identify phenolic acids and f...

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Autores principales: Mokhtar, Meriem, Bouamar, Sarah, Di Lorenzo, Arianna, Temporini, Caterina, Daglia, Maria, Riazi, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231950/
https://www.ncbi.nlm.nih.gov/pubmed/34199320
http://dx.doi.org/10.3390/molecules26123623
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author Mokhtar, Meriem
Bouamar, Sarah
Di Lorenzo, Arianna
Temporini, Caterina
Daglia, Maria
Riazi, Ali
author_facet Mokhtar, Meriem
Bouamar, Sarah
Di Lorenzo, Arianna
Temporini, Caterina
Daglia, Maria
Riazi, Ali
author_sort Mokhtar, Meriem
collection PubMed
description Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the content of nutrients and bioactive compounds, including polyphenols and carotenoids, which contribute to its antioxidant and antimicrobial capacities. The purpose of this study was to identify phenolic acids and flavonoids of Cucurbita moschata Duchesne using high-performance liquid chromatography–diode array detection–electrospray ionization tandem mass spectrometry (HPLC–DAD–ESI-MS) at different ripening stages (young, mature, ripened) and determine its antioxidant and antimicrobial activities. According to the results, phenolic acids and flavonoids were dependent on the maturity stage. The mature fruits contain the highest total phenolic and flavonoids contents (97.4 mg GAE. 100 g(−1) and 28.6 mg QE. 100 g(−1)).A total of 33 compounds were identified. Syringic acid was the most abundant compound (37%), followed by cinnamic acid (12%) and protocatechuic acid (11%). Polyphenol extract of the mature fruits showed the highest antioxidant activity when measured by DPPH (0.065 μmol TE/g) and ABTS (0.074 μmol TE/g) assays. In the antimicrobial assay, the second stage of ripening had the highest antibacterial activity. Staphylococcus aureus was the most sensitive strain with an inhibition zone of 12 mm and a MIC of 0.75 mg L(−1). The lowest inhibition zone was obtained with Salmonella typhimurium (5 mm), and the MIC value was 10 mg L(−1).
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spelling pubmed-82319502021-06-26 The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne) Mokhtar, Meriem Bouamar, Sarah Di Lorenzo, Arianna Temporini, Caterina Daglia, Maria Riazi, Ali Molecules Article Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the content of nutrients and bioactive compounds, including polyphenols and carotenoids, which contribute to its antioxidant and antimicrobial capacities. The purpose of this study was to identify phenolic acids and flavonoids of Cucurbita moschata Duchesne using high-performance liquid chromatography–diode array detection–electrospray ionization tandem mass spectrometry (HPLC–DAD–ESI-MS) at different ripening stages (young, mature, ripened) and determine its antioxidant and antimicrobial activities. According to the results, phenolic acids and flavonoids were dependent on the maturity stage. The mature fruits contain the highest total phenolic and flavonoids contents (97.4 mg GAE. 100 g(−1) and 28.6 mg QE. 100 g(−1)).A total of 33 compounds were identified. Syringic acid was the most abundant compound (37%), followed by cinnamic acid (12%) and protocatechuic acid (11%). Polyphenol extract of the mature fruits showed the highest antioxidant activity when measured by DPPH (0.065 μmol TE/g) and ABTS (0.074 μmol TE/g) assays. In the antimicrobial assay, the second stage of ripening had the highest antibacterial activity. Staphylococcus aureus was the most sensitive strain with an inhibition zone of 12 mm and a MIC of 0.75 mg L(−1). The lowest inhibition zone was obtained with Salmonella typhimurium (5 mm), and the MIC value was 10 mg L(−1). MDPI 2021-06-13 /pmc/articles/PMC8231950/ /pubmed/34199320 http://dx.doi.org/10.3390/molecules26123623 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mokhtar, Meriem
Bouamar, Sarah
Di Lorenzo, Arianna
Temporini, Caterina
Daglia, Maria
Riazi, Ali
The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title_full The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title_fullStr The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title_full_unstemmed The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title_short The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
title_sort influence of ripeness on the phenolic content, antioxidant and antimicrobial activities of pumpkins (cucurbita moschata duchesne)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231950/
https://www.ncbi.nlm.nih.gov/pubmed/34199320
http://dx.doi.org/10.3390/molecules26123623
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