Nutrient Compositions, Antioxidant Activity, and Common Phenolics of Sonneratia apetala (Buch.-Ham.) Fruit

Figures & data

TABLE 1 Nutrient compositions of pericarp and seed of S. apetala fruit

Nutrients	Pericarp	Seed
Carbohydrate (%)	29.6 ± 0.8	28.3 ± 0.4
Protein (%)	8.8 ± 1.2	11.5 ± 2.1
Lipid (%)	2.8 ± 0.1	4.2 ± 0.7
Ash (%)	25.5 ± 0.9	22.7 ± 1.0
Moisture (%)	84.2 ± 1.4	55.6 ± 1.4
*Ca (%)	0.25 ± 0.05	0.13 ± 0.06
*Cu (ppm)	6.2 ± 0.1	7.8 ± 0.1
*Fe (ppm)	132.5 ± 2	107.3 ± 0.2
*Mn (ppm)	51.6 ± 0.3	55.2 ± 0.8
*Mg (%)	0.09 ± 0.01	0.18 ± 0.07
*Zn (ppm)	13.8 ± 0.1	27.3 ± 0.3
**Na (%)	1.04 ± 0.09	0.5 ± 0.1
**K (%)	1.81 ± 1.01	0.88 ± 0.12
^#P (%)	0.08 ± 0.02	0.18 ± 0.03
^#S (%)	0.06 ± 0.04	0.09 ± 0.01

Values represent the average ± standard deviation, n = 3;

Amount measured by *atomic absorption spectrophotometer;

**flame photometer;

^#UV-VIS spectrophotometer.

TABLE 2 Total polyphenols content, DPPH, and NO free radicals scavenging activities, reducing power, and Fe²⁺ ions chelating of different fractions of pericarp and seed of S. apetala fruit

Name of fractions	Total polyphenols mg GAE/g fraction	% DPPH scavenging at 100 µg/mL	% NO scavenging at 800 µg/mL	Reducing power (OD) at 100 µg/mL	% Fe^2+ chelating at 250 µg/mL
HS	14.9 ± 0.7	1.9 ± 0.3*	1.03 ± 0.01*	0.041 ± 0.002*	40.1 ± 2.8
DS	33.4 ± 1.9	92.7 ± 2.2	37.8 ± 0.2	0.32 ± 0.01	32.6 ± 1.6
CS	28.2 ± 0.3	36.5 ± 0.4	0.32 ± 0.01*	0.123 ± 0.001	48.7 ± 1.3
ES	29.4 ± 0.6	93.4 ± 5.7	14.3 ± 0.2	0.353 ± 0.002	25.4 ± 0.9
MS	221.9 ± 4.2	80.8 ± 4.2	51.8 ± 0.8	1.67 ± 0.03	42.7 ± 0.5
HP	10.4 ± 1.2	2.2 ± 0.1*	1.41 ± 0.01*	0.031 ± 0.001*	28.2 ± 0.4
DP	12.5 ± 2.3	8.3 ± 0.1	12.9 ± 0.1	0.032 ± 0.004*	22.7 ± 0.4
CP	16.1 ± 2.9	10.8 ± 0.9	0.84 ± 0.01*	0.063 ± 0.001	32.7 ± 0.2
EP	14.7 ± 2.3	18.1 ± 0.9	9.9 ± 0.1	0.051 ± 0.003*	17.2 ± 0.1
MP	10.3 ± 1.2	10.6 ± 1.0	16.5 ± 0.1	0.052 ± 0.002*	22.8 ± 0.2

GAE: gallic acid equivalent;

*indicates non-significant (p < 0.05).

FIGURE 1 Antioxidant activity of different fractions of pericarp, and seed of S. apetala fruits. Dose-dependency of (A): the DPPH; (B): NO free radical scavenging activities of potential fractions (AA: ascorbic acid; GA: gallic acid, positive control); (C) inhibitory concentration 50 (IC₅₀) for chelating Fe²⁺ ions by the fractions (EDTA: ethylenediaminetetra acetic acid, positive control); and (D) comparison of total antioxidant capacity of the fractions (AAE: ascorbic acid equivalent, GAE: gallic acid equivalent). Data are presented as mean ± SD (bar), n = 3–5. H, D, C, E, and M represent for n-hexane, diethyl ether, chloroform, ethyl acetate, and methanol, respectively; S: fraction of seed and P: fraction of pericarp.

FIGURE 2 (A): HPLC chromatogram of mixed standards. Peaks: 1: gallic acid; 2: (+)-catechin; 3: vanillic acid; 4: caffeic acid; 5: (–)-epicatechin; 6: p-coumaric acid; 7: rutin; 8: ellagic acid; 9: quercetin. (B): HPLC chromatogram of MS. Peaks: 1: gallic acid; 2: (+)-catechin hydrate; 3: caffeic acid; 4: (–)-epicatechin; 5: ellagic acid; 6: quercetin.

TABLE 3 Amount of polyphenolic compounds in the methanol fraction (MS) of S. apetala seeds (n = 5)

	MS
Polyphenolic compound	Content (mg/100 g of fraction)	% RSD
GA	416.7	1.7
CH	1459.3	6.0
CA	88.1	0.8
EC	310.1	2.0
EA	616.9	3.7
QU	71.8	1.3

% RSD: % of relative standard deviation.