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RESEARCH PRODUCT

Phytochemical profile and antioxidant properties of the edible and non-edible portions of black sapote (Diospyros digyna Jacq.)

Giuseppe ManninoGraziella SerioCinzia Margherita BerteaRoberto ChiarelliAntonino LauriaCarla Gentile

subject

Plant ExtractsPhytochemicalsAntioxidant activity cellular antioxidant activityPolyphenolsGeneral MedicineDiospyrosAntioxidantsAnalytical ChemistryHPLC-DAD-MS/MSSettore BIO/13 - Biologia ApplicataSettore BIO/10 - BiochimicaAntioxidant activity cellular antioxidant activity; Gene expression; HPLC-DAD-MS/MS; Polyphenols; ProanthocyanidinsProanthocyanidinsGene expressionFood Science

description

This study evaluated the phytochemical profile and antioxidative properties of the edible and non-edible portions of black sapote. The phytochemical analysis highlighted the presence of several bioactive compounds, differently distributed among peel, pulp and seeds. In particular, the peel resulted rich of flavan-3-ols and proanthocyanidins, whereas seeds contained high amount of organic acids, including ferulic, citric and sinapic acids. Concerning functional properties, both edible and non-edible portions showed a significant prevention of lipid peroxidation in a cell-based model. Moreover, the results suggested that the antioxidant protection involved both redox active properties and gene expression modulation. Concerning redox active properties, peel extracts showed an antioxidant activity 7/12-fold higher than the edible portion, while seed extracts were more active in increasing catalase gene expression. The obtained results confirmed that black sapote is a good source of antioxidant phytochemicals and its non-edible portions have a great potential in the production of functional foods and supplements.

yearjournalcountryeditionlanguage
2022-01-21Food Chemistry
https://doi.org/10.1016/j.foodchem.2022.132137