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Molecules 2015, 20(4), 5698-5713; doi:10.3390/molecules20045698

Isolation and Characterization of Phenolic Compounds and Anthocyanins from Murta (Ugni molinae Turcz.) Fruits. Assessment of Antioxidant and Antibacterial Activity

1
Departamento de Ciencia y Tecnología de Alimentos, Universidad de Santiago de Chile, Ecuador St. 3769, Estación Central, Santiago, 9170124, Chile
2
CECTA (Centro de Estudios en Ciencia y Tecnología de Alimentos), Universidad de Santiago de Chile, Obispo M. Umaña, 050 – Ed. de Alimentos, Estación Central, Santiago 9170201, Chile
3
Laboratorio de Fisiología y Biotecnología Vegetal, Departamento de Biología, Universidad de Santiago de Chile, Alameda, 3363, Estación Central, Santiago 9170023, Chile
*
Authors to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 15 January 2015 / Revised: 25 March 2015 / Accepted: 26 March 2015 / Published: 31 March 2015
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [1562 KB, uploaded 31 March 2015]   |  

Abstract

Berry fruit consumption has become important in the promotion of human health, mainly due to their phenolic compounds, which have been associated with protection against different pathologies, as well as antimicrobial and other biological activities. Consequently, there has been a growing interest in identifying natural antioxidants and antimicrobials from these plants. This study aimed to characterize the phenolic chemical composition and anthocyanin profile of murta (Ugni molinae Turcz.) fruit, and to evaluate the antioxidant and antimicrobial activity of its extracts (ethanolic and methanolic). LC/MS of the ethanolic extracts showed the presence of three major compounds: caffeic acid 3-glu, quercetin-3-glu and quercetin, while in the methanolic acid extract they were cyanidin-3-glucoside, pelargonidin-3-arabinose and delphinidin-3-glucoside. The antioxidant activity of ethanolic extracts (DPPH· and ORAC assays) was higher than that of methanol acid extracts or purified anthocynins. Furthermore, the methanol acid extract showed an inhibitory activity against the bacteria E. coli and S. typhi similar to that of standard antibiotics. The results suggest that the antioxidant activity of the ethanolic extract is regulated by the high content of phenolic compounds and the fruit’s characteristic color is due to the content of pelargonidin-3-arabinose and delphinidin-3-glucoside. The obtained results demonstrated the appreciable antioxidant and antibacterial activities, providing opportunities to explore murta extracts as biopreservatives. View Full-Text
Keywords: phenolics; anthocyanins; antibacterial activity; antioxidant activity; HPLC/ESI-MS; Ugni molinae Turcz. phenolics; anthocyanins; antibacterial activity; antioxidant activity; HPLC/ESI-MS; Ugni molinae Turcz.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Junqueira-Gonçalves, M.P.; Yáñez, L.; Morales, C.; Navarro, M.; A. Contreras, R.; Zúñiga, G.E. Isolation and Characterization of Phenolic Compounds and Anthocyanins from Murta (Ugni molinae Turcz.) Fruits. Assessment of Antioxidant and Antibacterial Activity. Molecules 2015, 20, 5698-5713.

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