Comparative evaluation of bioactive compounds, antioxidant and antibacterial activities of pulp and peel extracts of breadfruit (Artocarpus Altilis)-An Underutilized Fruit Saffiya Banu A1, John Sheila1*, Monica Sarah Jane3, Priyadarshini S.2, Sivaraj C.4 1Department of Home Science-Clinical Nutrition and Dietetics, Dhanalakshmi Srinivasan Arts and Science College, Chennai, Tamil Nadu, India 2Department of Home Science, Women’s Christian College (Autonomous) Chennai, Tamil Nadu, India 3Department of Nutrition, Food Service Management and Dietetics, Ethiraj College for Women (Autonomous)Chennai, Tamil Nadu, India 4Armats Biotek Training and Research Institute, Chennai, Tamil Nadu, India *Email id: vs.sheila@gmail.com
Online published on 19 October, 2021. Abstract Breadfruit (Artocarpus altilis) has been categorized as an underutilized fruit. Different parts of this underused fruit contain essential nutrients that are beneficial for human health. Scientific studies indicate that fruit peels also contribute to several pharmacological properties. The objective of the study was to compare the antioxidant and antibacterial activities of pulp and peel extracts of breadfruit. Antioxidant activity was evaluated using DPPH’ radical scavenging activity, Fe3+ reduction and phosphomolybdenum reduction assay. Antibacterial activity was determined using agar well diffusion method against six bacterial strains viz Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Shigella flexneri, Proteus vulgaris and Klebsiella pneumonia. Volatile functional compounds were identified using Gas chromatography-mass spectrometry. Results indicate that the peel extract exhibited greater potential to scavenge DPPH’ free radicals along with strong reducing capacity. IC50 value of pulp and peel extract was found to be 246.54μg/mL and 98.21μg/mL. With reference to antibacterial activity, the peel extract possessed greater ability to inhibit the growth of pathogenic bacteria. Maximum zone of inhibition was observed for Staphylococcus aureus (23 mm at a concentration of 625μg/mL). GC-MS analysis showed the presence of seven volatile functional compounds in pulp extract and thirteen functional compounds in peel extract. Findings of the study highlight the use of pulp and peel of Artocarpus altilis as natural antoxidant and antimicrobial sources Top Keywords Artocarpus altilis, Antioxidant, Antibacterial, Functional compounds, Underutilized fruit. Top |