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Novel insights into the fruit and seed extracts of Morinda morindoides (Baker) Milne‐Redh: HPLC‐ESI‐Q‐TOF‐MS profiling, antioxidant, and enzyme inhibitory propensities
Author(s) -
Sinan Kouadio Ibrahime,
LlorentMartínez Eulogio J.,
Bene Kouadio,
Mahomoodally Mohamad Fawzi,
Lobine Devina,
Aktumsek Abdurrahman,
Zengin Gokhan
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13169
Subject(s) - chemistry , tyrosinase , antioxidant , high performance liquid chromatography , phytochemical , chromatography , polyphenol , butyrylcholinesterase , flavonoid , morinda , electrospray ionization , nutraceutical , functional food , traditional medicine , enzyme , mass spectrometry , food science , biochemistry , acetylcholinesterase , aché , medicine
In this study, we attempted for the first time to determine the phytochemical compositions and biopharmaceutical properties of the methanolic and aqueous extracts of Morinda morindoides fruits and seeds. Antioxidant propensities of the extracts were determined via free radical‐scavenging, phosphomolybdenum, metal chelating, and reducing power assays. Inhibitory activities against cholinesterases (acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)), tyrosinase, α‐amylase, and α‐glucosidase were assessed. Moreover, the total phenolic and flavonoid contents were determined. High Performance Liquid Chromatography coupled to Electrospray Ionization Quadrupole Time‐of‐Flight Mass Spectrometry (HPLC‐ESI‐Q‐TOF‐MS) analysis was performed to establish the chemical profile of the investigated extracts. The tested extracts showed remarkable antioxidant abilities with aqueous fruit extract being most potent in all assays, except for ferrous ion chelating assay. Overall, the methanolic extracts were potent inhibitors of the tested enzymes. In conclusion, M. morindoides may be endorsed as promising sources of bioactive compounds and used for designing functional foods. Practical applications In recent years, new compounds from plant sources have attracted great interest to design functional foods. Thus, we aimed to detect biological and chemical properties of Morinda morindoides fruits and seeds, a widely used as food with medicinal properties in Africa. Based on our findings, fruits extracts exhibited stronger activity when compared to seed extracts. Also, chemical identification was performed for each extracts. The presented findings could provide valuable information into the pool of scientific knowledge and may be basis for the design of novel functional applications from M. morindoides.