Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of <i>Ecballium elaterium</i> seeds and peels fruits

FELHI, Samir; DAOUD, Amal; HAJLAOUI, Hafedh; MNAFGUI, Kais; GHARSALLAH, Néji; KADRI, Adel

doi:10.1590/1678-457X.23516

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Research Paper • Food Sci. Technol 37 (3) • July-Sept 2017 • https://doi.org/10.1590/1678-457X.23516 copy

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

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Abstract

Ecballium elaterium is a perennial herb with multiple medicinal properties. It was widely used in folk medicine as cathartic, anti-inflammatory and analgesic agents. The present study was devoted to investigate the effect of diethyl ether, acetone, and methanol solvent on the extraction, phytochemicals profiles, antioxidant and antimicrobial activities of Ecballium elaterium seeds and peels fruits. The total phenolic, flavonoid, flavonol, condensed tannins and carotenoids contents were estimated. Maximum phenolic (107 ± 4 mg GAE/g) and flavonoid (18 ± 0 mg QE/g) contents were also found in the methanol peels fruits extract. Results showed that methanol peels fruits extract have the highest antioxidant activity with IC₅₀ values of 1.2 ± 0.1 and 1 ± 0 mg/mL for DPPH and ABTS, respectively, and EC₅₀ value of 1040 ± 5 mg/mL for reducing power assays. Acetone and diethyl ether peels fruits extracts showed the best antibacterial agents especially against Micrococcus luteus, however no antifungal activity was observed. Spectral data of FT-IR analysis of Ecballium elaterium seeds and peels fruits extracts revealed the presence of functional groups such as ─OH, C─H, C─O and C=O. Due to their high antioxidant and antibacterial activities, E. elaterium seeds and peels fruits extracts have promising potential as future natural antioxidant and antibacterial agents in food industry.

Keywords:
Ecballium elaterium; solvent effects; phytochemical contents; antioxidant and antimicrobial properties; FT-IR analysis

	Extract yield % (w/w)
Part of plant \ Solvent	Diethyl ether	Acetone	Methanol
Seeds	14 ± 2 ^a,x	9 ± 1 ^b,x	8 ± 0 ^c,y
Peels fruits	1 ± 0 ^e,y	1 ± 0 ^e,y	11 ± 1 ^d,x

Solvent	Diethyl ether		Acetone		Methanol
Part of plant	Seeds	Peels fruits	Seeds	Peels fruits	Seeds	Peels fruits
Total phenolic content (mg GAE/g)	19 ± 3 ^c,x	21 ± 2 ^f,x	34 ± 1 ^b,y	44 ± 1 ^e,x	69 ± 1 ^a,y	107 ± 4 ^d,x
Total flavonoid content (mg QE/g)	2 ± 0 ^b,y	8 ± 1 ^f,x	2 ± 1 ^b,y	9 ± 0 ^e,x	17 ± 0 ^a,y	18 ± 0 ^d,x
Flavonols content (mg QE/g)	0.2 ± 0 ^b,y	4 ± 1 ^e,x	0.5 ± 0 ^b,y	6 ± 1 ^d,e,x	11 ± 1 ^a,x	8 ± 3 ^d,x
Condensed tannins content (mg CE/g)	1 ± 0 ^b,x	3 ± 2 ^e,x	1 ± 0 ^b,y	2 ± 2 ^e,x	39 ± 2 ^a,x	21 ± 1 ^d,y
Carotenoids content (µg β-carotene E/g)	9 ± 3 ^c,y	279 ± 1 ^e,x	143 ± 0 ^b,y	291 ± 1 ^d,x	229 ± 1 ^a,y	246 ± 1 ^f,x

Solvent	DPPH IC₅₀ (mg/mL)		ABTS IC₅₀ (mg/mL)		Ferric Reducing power EC₅₀ (µg/mL)
Solvent	Seeds	Peels fruits	Seeds	Peels fruits	Seeds	Peels fruits
Diethyl ether	2.7 ± 0.0 ^a,x	2.3 ± 0.0 ^d,y	2.6 ± 0.2 ^a,x	2.2 ± 0.0 ^d,y	n.d	1800 ± 6 ^d
Acetone	2.5 ± 0.0 ^b,x	1.5 ± 0.0 ^e,y	1.8 ± 0.1 ^b,x	1.1 ± 0.1 ^e,y	n.d	1520 ± 5 ^e
Methanol	2 ± 0 ^c,x	1.2 ± 0.1 ^f,y	1.4 ± 0.0 ^c,x	1 ± 0 ^f,y	2430 ± 5 ^x	1040 ± 5 ^f,y
Ascorbic acid	0.2 ± 0.0		n.t		92 ± 2
BHT	0.4 ± 0.0		n.t		104 ± 3
Trolox	n.t		0.2 ± 0.0		n.t

Inhibition zone diameter (mm)
Microorganisms	Diethyl ether		Acetone		Methanol		Antibiotics
Bacteria	Seeds	Peels fruits	Seeds	Peels fruits	Seeds	Peels fruits	Chloram.	Cyclo.
Gram-positive
S. aureus	15 ± 1^a,x	12 ± 1^e,y	14 ± 1^a,x	15 ± 2^d,x	-	-	16 ± 0	n.t
L. monocytogenes	-	15 ± 1^e	12 ± 1^a,y	22 ± 2^d,x	8 ± 1^b	-	12 ± 0	n.t
B. cereus	8 ± 0^a,y	16 ± 1^d,x	9 ± 2^a,y	18 ± 1^d,x	9 ± 1^a,x	10 ± 2^e,x	26 ± 1	n.t
B. subtilis	8 ± 1^a,y	17 ± 2^d,x	9 ± 2^a,y	18 ± 1^d,x	9 ± 1^a,x	11 ± 2^e,x	24 ± 0	n.t
M. luteus	10 ± 1^a,y	17 ± 1^d,x	9 ± 1^a,y	18 ± 1^d,x	9 ± 2^a,x	9 ± 0^e,x	20 ± 2	n.t
Gram-negative
E. coli	8 ± 1^a,y	14 ± 1^e,x	9 ± 1^a,y	16 ± 1^d,x	10 ± 1^a,x	11 ± 2^f,x	23 ± 0	n.t
K. pneumoniae	8 ± 0^a	-	8 ± 1^a	-	-	-	22 ± 1	n.t
S. enteritidis	-	11 ± 1^d	-	12 ± 2^d	-	-	16 ± 0	n.t
Fungi
Fusarium phyllophilum	-	-	-	-	-	-	n.t	14 ± 0
Penicillium sp	-	-	-	-	-	-	n.t	14 ± 1
Fusarium oxysporum	-	-	-	-	-	-	n.t	20 ± 2
Pythium catenulatum	-	-	-	-	-	-	n.t	17 ± 1
Fusarium sp.	-	-	-	-	-	-	n.t	18 ± 2

Solvent	Diethyl ether				Acetone				Methanol
Part of plant	Seeds		Peels fruits		Seeds		Peels fruits		Seeds		Peels fruits
Bacterial strains	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC
Gram-positive
S. aureus	6 ± 2^a,x	25 ± 4^A,X	6 ± 1^d,x	12 ± 2^D,Y	3 ± 1^b,y	25 ± 2^A,X	6 ± 1^d,x	12 ± 1^D,Y	-	-	-	-
L. monocytogenes	-	-	6 ± 2^d	25 ± 2^D	50 ± 4^a,x	100 ± 2^A,X	6 ± 1^d,y	12 ± 1^E,Y	12 ± 2^b	25 ± 2^B	-	-
B. cereus	25 ± 2^a,x	100 ± 2^A,X	6 ± 1^f,y	12 ± 1^F,Y	6 ± 2^b,y	50 ± 2^B,X	12 ± 1^e,x	25 ± 2^E,Y	3 ± 2^c,y	50 ± 2^B,Y	50 ± 1^d,x	100 ± 2^D,X
B. subtilis	12 ± 2^a,x	100 ± 4^A,X	3 ± 1^f,y	25 ± 2^E,Y	3 ± 1^b,y	100 ± 4^A,X	12 ± 2^e,x	25 ± 2^E,Y	3 ± 1^b,y	50 ± 2^B,Y	50 ± 1^d,x	100 ± 2^D,X
M. luteus	25 ± 2^a,x	100 ± 2^A,X	2 ± 1^e,y	12 ± 2^F,Y	25 ± 4^a,x	100 ± 4^A,X	2 ± 1^e,y	25 ± 2^E,Y	12 ± 2^b,y	50 ± 1^B,Y	50 ± 4^d,x	100 ± 4^D,X
Gram-negative
E. coli	12 ± 2^b,x	25 ± 2^B,X	6 ± 2^e,y	25 ± 4^E,X	12 ± 2^b,X	25 ± 4^B,X	6±2^e,y	12±2^F,Y	25 ± 1^a,x	50 ± 4^A,Y	25 ± 2^d,x	100 ± 2^D,X
K. pneumoniae	25 ± 1^a	100 ± 2^A	-	-	6 ± 2^b	50 ± 4^B	-	-	-	-	-	-
S. enteritidis	-	-	6 ± 2^d	12 ± 2^D	-	-	3 ± 1^e	12 ± 2^D	-	-	-	-

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[1] *Corresponding author: lukadel@yahoo.fr