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Food Science and Human Wellness 2017, 6(1): 10-19 https://doi.org/10.1016/j.fshw.2016.11.002
Research Article | Open Access | Issue | Published: 06 December 2016

Quantification of phenolic compounds and antioxidant capacity of an underutilized Indian fruit: Rayan [Manilkara hexandra (Roxb.) Dubard]

Show Author's Information Bhumi Parikh( ),  V.H. Patel
Laboratory of Foods and Nutrition, P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, 388120 Gujarat, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Phenolic compounds, Manilkara hexandra (Roxb.) Dubard, Underutilized fruit, High performance liquid chromatography–mass spectrometry, Total antioxidant capacity
Cite this article:
Parikh B, Patel V. Quantification of phenolic compounds and antioxidant capacity of an underutilized Indian fruit: Rayan [Manilkara hexandra (Roxb.) Dubard]. Food Science and Human Wellness, 2017, 6(1): 10-19. https://doi.org/10.1016/j.fshw.2016.11.002
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Abstract Full text About this article

The fruit of Manilkara hexandra (Roxb.) Dubard is one of the most underutilized fruits of India and in Gujarat state. It is popularly known as ‘Rayan’. The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content, phenolic compounds and total antioxidant capacity with six different assay methods. The results indicated that the methanolic extract of Rayan fruit being a good source of phenolic (811.3 mg GAE/100 g fw) and flavonoid (485.56 mg RE/100 g fw) content. Also, eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of Rayan. The LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid, quercetin and kaempferol, while quercetin, gallic acid and vanillic acid in seed. The presence of quercetin suggests health benefits. The fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP, RPA, DPPHRSA, ABTSRSA and HRSA except NORSA in comparison with that of seed. The current study explains that M. hexandra is a relatively good source of antioxidants such as phenols and flavonoids for diet.


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About this article

Quantification of phenolic compounds and antioxidant capacity of an underutilized Indian fruit: Rayan [Manilkara hexandra (Roxb.) Dubard]

Show Author's information Bhumi Parikh( ), V.H. Patel
Laboratory of Foods and Nutrition, P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, 388120 Gujarat, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

The fruit of Manilkara hexandra (Roxb.) Dubard is one of the most underutilized fruits of India and in Gujarat state. It is popularly known as ‘Rayan’. The fruit and seed of Rayan were analysed for their total phenolic and flavonoid content, phenolic compounds and total antioxidant capacity with six different assay methods. The results indicated that the methanolic extract of Rayan fruit being a good source of phenolic (811.3 mg GAE/100 g fw) and flavonoid (485.56 mg RE/100 g fw) content. Also, eleven known phenolic compounds were tentatively identified for the first time from the fruit and seed of Rayan. The LC–MS/MS analysis of fruit revealed the presence of major phenolic compounds such as gallic acid, quercetin and kaempferol, while quercetin, gallic acid and vanillic acid in seed. The presence of quercetin suggests health benefits. The fruit of Rayan was also proved to be a better source of antioxidants as measured by FRAP, RPA, DPPHRSA, ABTSRSA and HRSA except NORSA in comparison with that of seed. The current study explains that M. hexandra is a relatively good source of antioxidants such as phenols and flavonoids for diet.

Keywords: Phenolic compounds, Manilkara hexandra (Roxb.) Dubard, Underutilized fruit, High performance liquid chromatography–mass spectrometry, Total antioxidant capacity

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Publication history
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Publication history

Received: 25 July 2016
Revised: 03 October 2016
Accepted: 23 November 2016
Published: 06 December 2016
Issue date: March 2017

Copyright

© 2016 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

We are grateful to the University Grant Commission (UGC), New Delhi, India for financial support under Major Research Project (F.No.39-96/2010) and for award of UGC BSR fellowship to the first author (Office order No. C/2013/8012). Food Testing Laboratory (Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat, India) for analysis of phenolic compounds and Dr. T.V. Ramana Rao (Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat, India) for editing manuscript.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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