Phytochemical analysis, antimicrobial and antioxidant activity evaluations of fruit of Artocarpus heterophyllus Lam

Abstract

The present study reports the fluorescence properties, phytochemical constituents, antimicrobial, and antioxidant activities of fruit flour and fruit extracts of A. heterophyllus in various solvents. The fluorescence properties or colours of fruit powder recorded through this study could be used as a standard to identify and authenticate the extracts of the A. heterophyllus fruit. The screening and study of fruit flour of A. heterophyllus for phytochemical constituents were performed using standard qualitative methods. The constituents obtained were carbohydrates, proteins, fats, flavonoids, phenols, carboxylic acids, coumarins, saponins and phytosterol. Proximate analysis revealed the presence of high moisture content (80%). The dry matter contained protein (8.2%), fat (0.4%), carbohydrates (37%) with a total calorific value 184.4 Kcal/100 g. Mineral analysis showed the highest value for potassium (10.41 mg/g) and the lowest value for copper (0.0199 mg/g). Other elements like calcium (1.31 mg/g), magnesium (0.84 mg/g), phosphorus (0.54 mg/g), sodium (0.31 mg/g) and zinc (0.36 mg/g) were also present. Ethyl acetate extract showed the highest activity against Staphylococcus aureus (16 mm) and Candida albicans (29 mm). The antioxidant activity was determined using 2,2-Diphenyl-1-picryl hydrazyl (DPPH) assay for hexane, chloroform, acetone, ethyl acetate, benzene, methanol and aqueous extracts. The results showed varying degrees of free radical scavenging activity. Methanol and ethyl acetate extracts showed an IC50 value of 636.55 µg/ml and 713.35 µg/ml respectively. FTIR spectra showed the presence of different functional groups like carboxylic, ether and C-C linkages in most of the extracts