Mini scale production of Brazilian Cherry Fruits (Eugenia uniflora L.) for the first time in NSTU campus in Bangladesh & the determination of antioxidant activity of different solvent extracts of ripe and non-ripe Brazilian Cherry Fruits
1 Department of Biochemistry and Molecular Biology, Noakhali Science and Technology University, Noakhali -3814, Bangladesh.
2 Department of Materials and Life Science, Faculty of Science and Technology, Shizuoka Institute of Science and Technology, 2200-2 Toyosawa, Fukuroi, Shizuoka 437- 8555, Japan.
3 Hirosaki University of Health Sciences, 66-1 Honcho, Hirosaki 036-8564, Japan.
Research Article
World Journal of Advanced Research and Reviews, 2021, 10(03), 048–060
Article DOI: 10.30574/wjarr.2021.10.3.0246
Publication history:
Received on 24 April 2021; revised on 01 June 2021; accepted on 06 June 2021
Abstract:
The aim of this research is to cultivate Brazilian Cherry Fruits (Eugenia uniflora L.) Plants in NSTU (Noakhali Science and Technology University) Campus, Noakhali, Bangladesh for fruits production and to determine the qualitative antioxidant test, antioxidant activities and total phenolic content of different solvent extracts (Water, Methanol and Ethanol) of Ripe Brazilian Cherry Fruits in Red Color and compare those activities with non-ripe Brazilian Cherry fruits in Green color. The qualitative antioxidant test was determined by simple TLC method and antioxidant activity was determined by DPPH radical inhibition method while the total phenolic content was determined by Folin-Ciocalteu method. The result of the qualitative determination of Antioxidant test indicated that all extracts of Brazilian Cherry Fruits contain high antioxidant compounds. Among the analyzed fruits of all extracts, in both Ripe and Non-Ripe stage, the water extract of non-ripe Brazilian Cherry Fruits (BC-GC-W) showed the highest DPPH radical scavenging activity (73.66%) and showed the lowest IC50 of DPPH scavenging activity (1.01 µg/ml) which may be due to the presence of high content of Vitamin C. Among all extracts of Ripe and non-ripe, the methanol extract of non-ripe Brazilian Cherry Fruits in Green Color (BC-GC-M) was found to be highest total phenolic content 111.52 mg GAE/100g, and the ethanol extracts of Ripe Brazilian Cherry Fruits in Red Color (BC-RC-E) was found to be lowest total phenolic content, 106.004 mg GAE/100g.The overall results that were obtained in this study will be one of the important key strategies by adding this fruits in the diet chart to prevent and fight against infection recently caused by COVID-19 in worldwide and other infectious diseases by increasing our body immunity in the long term and this fruits also will be useful as a raw materials in the pharmaceutical and food industries to prepare drugs and food products.
Keywords:
Brazilian Cherry Fruits; Antioxidants; DPPH; Phenolic, Free radicals; Gallic acid
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