Nutritional, fermentation and pharmacological studies of Syzygium caryophyllatum (L.) Alston and Syzygium zeylanicum (L.) DC fruits

The Syzygium caryophyllatum and Syzygium zeylanicum fruits were analysed for their nutritional potential and pharmacological property. The antibacterial activity was carried out by disc diffusion method followed by microdilution method for minimum inhibitory concentration. The antioxidant activity w...

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Bibliographic Details
Published in:Cogent food & agriculture 2015-12, Vol.1 (1), p.1018694
Main Authors: Shilpa, K.J., Krishnakumar, G.
Format: Article
Language:English
Subjects:
Antibacterial activity
Antioxidants
Bacteria
Calorific value
Chemical properties
Cultivation
Fatty acids
Fermentation
Free radicals
Fruit cultivation
Fruits
Gas chromatography
Gram-negative bacteria
Linoleic acid
mineral content
Minimum inhibitory concentration
Oleic acid
Palmitic acid
Pharmacology
Pulp
Scavenging
Seeds
Syzygium
Syzygium caryophyllatum
wild fruit
wine
Wines
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Summary:The Syzygium caryophyllatum and Syzygium zeylanicum fruits were analysed for their nutritional potential and pharmacological property. The antibacterial activity was carried out by disc diffusion method followed by microdilution method for minimum inhibitory concentration. The antioxidant activity was assessed by 2, 2-diphenyl-1-picrylhydrazyl, free radical scavenging method. The fruits were also fermented to produce wine, and were then analysed for their physical and chemical properties. The fatty acid analysis of the seeds and pulp was carried out separately by gas chromatography. From the study, it was found that the wild fruits were nutritionally rich in comparison to the cultivated fruits. The percentage of unsaturated fatty acid was found to be higher than saturated fatty acid. The major fatty acids present were oleic acid, linoleic acid and palmitic acid. The fruit methanol extract of the S. caryophyllatum was independent of gram reaction inhibiting the growth of both gram-positive and gram-negative bacteria. The minimum inhibitory values ranged from 8 to 10 mg/ml. The calorific value of both the fruits increased upon fermentation, and the alcohol content was 4 and 5% in S. zeylanicum and S. caryophyllatum, respectively. The results highlight the importance of wild fruit species as an affordable nutrient source and as an antibacterial agent.
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2015.1018694