In vitro evaluation of bio-protective properties of underutilized Myrica esculenta Buch.–Ham. ex D. Don fruit of Meghalaya
Oxidative stress causes an imbalance between systemic manifestation of reactive free radicals and biological systems’ ability to detoxify reactive intermediates, thus causing damage to all components of cells. Natural polyphenols with promising antioxidant and free radical scavenging activities can counter oxidative damage in cells. The present study focuses on the antioxidant, antimicrobial, anticancer activity of the MeOH extract of fresh soh-phie (Myrica esculenta Buch.-Ham. ex D. Don) fruits and their relation to phytoconstituents in vitro. The levels of phenolic, flavonoid and flavonol compounds were found to be 26.21±0.1 GAE µg/mg dry extract, 38.00±0.5 RE μg/mg dry extract and 122.75±0.1 RE μg/mg dry extract, respectively. MeOH extract showed DPPH (2,2-diphenyl-picrylhydrazyl hydrate) and ABTS (1,2,2′-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) radical scavenging activity in a dose-dependent manner with maximum inhibition of 91.91±0.2 % and 82.57±2.9 %, respectively. GC/MS screening revealed the presence of 4H-Pyran-4-one, pentadecanoic acid, 2-furancarboxaldehyde, phytol and hexadecanoic acid which may be responsible for its antimicrobial and antioxidant potential. LC-MS data also reveals presence of ferulic and gallic acid, which may have a significant role towards its anticancer activity. The data suggest that the MeOH extract of Soh-phie fruits has potential to be used as a source of natural antioxidants and preservative in the food industry.
Anti-microbial; Anti-oxidant activity; Aromatic compounds; Phytochemicals; Secondary metabolites
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