Comparative analysis of phytochemical compounds, antioxidant potential, and in vitro antibacterial activity of Zahidi date parts from Pakistan

Figures & data

Figure 1. (a) Total phenolic content; (b) total flavonoid content; (c) free radical scavenging activity (DPPH) and (d) ferric reducing power (FRAP) of hydro-ethanol extracts of Zahidi date whole fruit, pit, and flesh parts.

Table 1. General Linear Model (GLM) reveals zahidiextracts’effect on the TPC, TFC, DPPH and FRAP assay.

		Phenolic		Flavonoids		DPPH		FRAP
Source of variation	Df	F	P	F	P	F	P	F	P
Extracts	5	43.41	0.00	11548.70	0.00	4.950	0.00	10.29	0.00
Parts	2	134.20	0.00	23905.20	0.00	218.78	0.00	25.84	0.00
Extracts × parts	10	206.65	0.00	35315.70	0.00	77.63	0.00	37.07	0.00

Figure 2. (a) Minimum inhibitory concentration (MIC) of hydro-ethanolic extracts of Zahidi whole fruit, pit and flesh parts (interaction between microbes and solvent fractions); (b) interaction between Zahidi parts and microbes, (c) interaction between Zahidi parts and solvent fractions.

Table 2. HPLC analysis of phenolic compounds of Zahidi date whole fruit, pit and flesh.

Solvent fractions (%)	Whole
	Quercetin	Benzoic acid	M-cumaric acid	Sinapic acid	P-cumaric acid
EoH 0%	0.39 ± 0.13^m-u	8.06 ± 0.53^m-r	1.66 ± 1.19^jk	9.21 ± 0.17^jk	0.38 ± 0.08^hi
EoH 20%	0.54 ± 0.15^j-p	12.59 ± 0.92^lmn	0.72 ± 0.24^f-k	13.32 ± 0.67^gh	0.61 ± 0.23^ef
EoH 40%	0.67 ± 0.16^h-l	15.76 ± 0.59^kl	1.05 ± 0.38^f-j	16.91 ± 0.6^ef	0.75 ± 0.23^de
EoH 60%	0.83 ± 0.12^f-i	19.32 ± 0.57^k	1.4 ± 0.19f^g	20.03 ± 0.77^d	0.86 ± 0.34^d
EoH 80%	0.42 ± 0.12^m-u	10.38 ± 0.89^l-p	0.42 ± 0.13^g-k	11.72 ± 0.12^hi	0.48 ± 0.12^fg
EoH 100%	0.29 ± 0.11^r-x	6.48 ± 0.07^o-r	0.21 ± 0.05^ijk	7.48 ± 0.52^kl	0.26 ± 0.03^ij
Solvent fractions (%)	Pit
	Quercetin	Caffeic acid	Benzoic acid	M-cumaric acid	P-cumaric acid
EoH 0%	0.27 ± 0.13^r-y	0.82 ± 0.17^m-r	4.91 ± 0.8^p-s	0.05 ± 0.01^jk	0.25 ± 0.12^j
EoH 20%	0.34 ± 0.15^o-w	1.05 ± 0.14^k-r	6.3 ± 0.06^o-r	0.26 ± 0.11^h-k	0.43 ± 0.04^gh
EoH 40%	0.41 ± 0.18^m-u	1.3 ± 0.12^j-r	8.2 ± 0.03^m-r	0.48 ± 0.19^g-k	0.61 ± 0.11^ef
EoH 60%	0.49 ± 0.14^k-r	1.59 ± 0.17^h-p	10.09 ± 0.89^l-p	0.61 ± 0.22^f-k	1.05 ± 0.56^c
EoH 80%	0.62 ± 0.13^h-m	1.88 ± 0.16^g-n	11.05 ± 0.88^l-o	0.75 ± 0.32^f-k	1.26 ± 0.1^b
EoH 100%	0.76 ± 0.14^g-j	2.25 ± 0.14^f-l	12.9 ± 0.76^lmn	0.86 ± 0.07^f-k	1.57 ± 0.18^a
Solvent fractions (%)	Flesh
	Quercetin	Benzoic acid		M-cumaric acid
EoH 0%	0.7 ± 0.15^h-k	14.59 ± 0.6^a		4.23 ± 1.19^d
EoH 20%	0.57 ± 0.21^j-o	7.79 ± 1.2^n-r		1.25 ± 0.4^fgh
EoH 40%	0.47 ± 0.18^k-s	6.18 ± 1.16^o-r		0.9 ± 0.02^f-k
EoH 60%	0.35 ± 0.09^o-w	4.94 ± 1.16^p-s		0.61 ± 0.01^f-k
EoH 80%	0.28 ± 0.09^q-x	3.95 ± 1.48^qrs		0.25 ±0.01^h-k
EoH 100%	0.22 ± 0.11^t-z	3.16 ± 1.74^rs		0.07 ± 0.02^jk

Mean values are the result of three replicates (n = 3) and represented as mean ± SD. Means carrying the same letters are not significantly (p < .5) different from each other.

Figure 3. Principle component analysis (PCA) bi-plot showing the relationship between microbes, antioxidant activity and aqueous and ethanolic extracts of Zahidi date parts (b). (Symbols: Blue –Whole fruit, Red- Pit, Green-Flesh). (●EoH 0%, ■ EoH 20%, ▲EoH 40%, ♦EoH 60%, ×EoH 80%, *EoH 100%).

Figure 4. Pearson’s correlation coefficient analysis among phytochemical compounds, antioxidant potential and minimum inhibitory concentration (MIC) responses of Zahidi date parts.