TY - JOUR
T1 - Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds
T2 - an undervalued Chilean resource
AU - Cabrera-Barjas, Gustavo
AU - Quezada, Adriana
AU - Bernardo, Yamilé
AU - Moncada, Mauricio
AU - Zúñiga, Elisa
AU - Wilkens, Marcela
AU - Giordano, Ady
AU - Nesic, Aleksandra
AU - Delgado, Nacarid
N1 - Funding Information:
This work was supported by the Grant CONICYT PIA/APOYO CCTE FB170007.
PY - 2020/2/27
Y1 - 2020/2/27
N2 - Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications.
AB - Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications.
KW - Antibacterial activity
KW - Antioxidant
KW - Chemical characterization
KW - Liquid chromatography
KW - Murta (Ugni molinae T.) seeds
KW - Polyphenols
UR - http://www.scopus.com/inward/record.url?scp=85080881667&partnerID=8YFLogxK
U2 - 10.1007/s11694-020-00428-x
DO - 10.1007/s11694-020-00428-x
M3 - Article
AN - SCOPUS:85080881667
VL - 14
SP - 1810
EP - 1821
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
SN - 2193-4126
IS - 4
ER -