Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource
Само за регистроване кориснике
2020
Аутори
Cabrera-Barjas, GustavoQuezada, Adriana
Bernardo, Yamilé
Moncada, Mauricio
Zúñiga, Elisa
Wilkens, Marcela
Giordano, Ady
Nešić, Aleksandra
Delgado, Nacarid
Чланак у часопису (Објављена верзија)
,
© 2020, Springer Science+Business Media, LLC, part of Springer Nature
Метаподаци
Приказ свих података о документуАпстракт
Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin... fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
Кључне речи:
Chemical characterization / Polyphenols / Antioxidant / Liquid chromatography / Antibacterial activity / Murta (Ugni molinae Turcz.) seedsИзвор:
Journal of Food Measurement and Characterization, 2020, 14, 4, 1810-1821Финансирање / пројекти:
- Grant CONICYT PIA/APOYO CCTE [FB170007]
DOI: 10.1007/s11694-020-00428-x
ISSN: 2193-4126
WoS: 000516954800006
Scopus: 2-s2.0-85080881667
Колекције
Институција/група
VinčaTY - JOUR AU - Cabrera-Barjas, Gustavo AU - Quezada, Adriana AU - Bernardo, Yamilé AU - Moncada, Mauricio AU - Zúñiga, Elisa AU - Wilkens, Marcela AU - Giordano, Ady AU - Nešić, Aleksandra AU - Delgado, Nacarid PY - 2020 UR - https://vinar.vin.bg.ac.rs/handle/123456789/8845 AB - Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications. © 2020, Springer Science+Business Media, LLC, part of Springer Nature. T2 - Journal of Food Measurement and Characterization T1 - Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource VL - 14 IS - 4 SP - 1810 EP - 1821 DO - 10.1007/s11694-020-00428-x ER -
@article{ author = "Cabrera-Barjas, Gustavo and Quezada, Adriana and Bernardo, Yamilé and Moncada, Mauricio and Zúñiga, Elisa and Wilkens, Marcela and Giordano, Ady and Nešić, Aleksandra and Delgado, Nacarid", year = "2020", abstract = "Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.", journal = "Journal of Food Measurement and Characterization", title = "Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource", volume = "14", number = "4", pages = "1810-1821", doi = "10.1007/s11694-020-00428-x" }
Cabrera-Barjas, G., Quezada, A., Bernardo, Y., Moncada, M., Zúñiga, E., Wilkens, M., Giordano, A., Nešić, A.,& Delgado, N.. (2020). Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource. in Journal of Food Measurement and Characterization, 14(4), 1810-1821. https://doi.org/10.1007/s11694-020-00428-x
Cabrera-Barjas G, Quezada A, Bernardo Y, Moncada M, Zúñiga E, Wilkens M, Giordano A, Nešić A, Delgado N. Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource. in Journal of Food Measurement and Characterization. 2020;14(4):1810-1821. doi:10.1007/s11694-020-00428-x .
Cabrera-Barjas, Gustavo, Quezada, Adriana, Bernardo, Yamilé, Moncada, Mauricio, Zúñiga, Elisa, Wilkens, Marcela, Giordano, Ady, Nešić, Aleksandra, Delgado, Nacarid, "Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource" in Journal of Food Measurement and Characterization, 14, no. 4 (2020):1810-1821, https://doi.org/10.1007/s11694-020-00428-x . .