PHENOLIC COMPOSITION AND ANTIOXIDANT POTENTIAL OF PEEL AND PULP OF MANILKARA ZAPOTA
Main Article Content
Keywords
Manilkara zapota, antioxidant activity, phenolic acids, flavonoids, DPPH assay, HPLC, nutraceuticals, functional foods
Abstract
Introduction: Natural antioxidants derived from plant sources have gained substantial attention owing to their potential therapeutic applications and role in combating oxidative stress-related disorders. Manilkara zapota (sapodilla), a tropical fruit of nutritional and medicinal significance, represents a promising yet underexplored source of phenolic and flavonoid compounds with potent antioxidant activities. However, comprehensive profiling of its bioactive constituents, particularly in its peel a typically discarded agro-industrial byproduct remains limited in the scientific literature. Aims and Objectives: The present study was conducted to evaluate the phenolic composition and antioxidant potential of M. zapota peel and pulp extracts. Specific objectives included: (i) determination of total phenolic content (TPC) and total flavonoid content (TFC); (ii) qualitative and quantitative profiling of individual phenolic acids using HPLC; and (iii) assessment of antioxidant activity via the DPPH free radical scavenging assay.
Methodology: Peel and pulp samples of M. zapota were subjected to extraction using solvents of varying polarity (100% methanol, 80% methanol, 100% ethanol, 80% ethanol) combined with two extraction techniques: magnetic stirring and orbital shaking. TPC was determined using the Folin–Ciocalteu assay, TFC by aluminum chloride colorimetric method, individual phenolic acids were quantified through HPLC analysis, and antioxidant activity was assessed via the DPPH assay, with IC₅₀ values calculated for comparative analysis. Statistical significance was established at p < 0.05. Results and Findings: Extraction yields varied from 19.82% to 47.34%, with the highest yields recorded for 80% methanol extracts using magnetic stirring. The TPC ranged from 17.50 to 53.21 mg GAE/g dry weight, while TFC varied between 4.81 and 24.56 mg CE/g dry weight. Thirteen phenolic acids were identified, with gallic acid, quercetin, and chromatotrophic acid consistently present across extracts. The strongest antioxidant activity (lowest IC₅₀ = 1.05 mg/mL) was observed in peel extracts obtained with 80% methanol using orbital shaking. The antioxidant potential followed the trend: 80% methanol > 80% ethanol > 100% methanol > 100% ethanol.
Conclusion: The findings confirm that M. zapota peel and pulp are rich in phenolic acids and flavonoids with significant antioxidant potential. The superior extraction efficiency achieved with 80% methanol highlights its applicability for recovering bioactive phytochemicals. These results strongly advocate for the valorization of M. zapota, particularly its peel, as a sustainable source of natural antioxidants for application in food, nutraceutical, and pharmaceutical industries.
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Ishtiaque Ahmed
Institute of Chemistry, University of Sargodha, Punjab, Pakistan
Fatima Hafeez
Lecturer, University of the Punjab Lahore, Punjab, Pakistan.
Ayesha Hameed
Senior Lecturer, M. Islam Medical & Dental College, Gujranwala, Punjab, Pakistan.
Rabia Ameer
Student, Pakistan Institute of Quality Control, Lahore, Punjab, Pakistan.