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Chemical composition and antimicrobial properties of essential oil of Feijoa sellowiana O. Berg. (Pineapple guava)

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Abstract

The essential oil of Feijoa sellowiana was extracted by hydrodistillation and tested against three strains of bacteria and fungi. It showed wide spectrum of antibacterial and antifungal activities. The more pronounced effect was noticed against the fungal strains. The essential oil showed the presence of limonene (29.29%), β-caryophyllene (27.38%), α - pinene (8.7%), β - pinene (3.11%), isocaryophyllene (1.37%), estragole (1.35%) as the major constituents.

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... So far, very little research has been carried out on the subject of the volatile composition of feijoa leaves. In another study, Saj et al. (2008) reported that major volatile compounds were limonene, β-caryophyllene and α-pinene, β-pinene and estragole in the feijoa leaves (Saj et al., 2008). Our results are quite coherent with previous studies and mostly limonene, linalool, and caryophyllene were determined as volatile compounds in the feijoa leaves cultivated in Turkey. ...
... So far, very little research has been carried out on the subject of the volatile composition of feijoa leaves. In another study, Saj et al. (2008) reported that major volatile compounds were limonene, β-caryophyllene and α-pinene, β-pinene and estragole in the feijoa leaves (Saj et al., 2008). Our results are quite coherent with previous studies and mostly limonene, linalool, and caryophyllene were determined as volatile compounds in the feijoa leaves cultivated in Turkey. ...
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In the present research study, response surface methodology (RSM) was performed on the basis of total phenolic content of aqueous feijoa leaf extracts. The total phenolic content of experimental runs changed between 941.6 and 4347.5 mg GAE/L. HPLC-DAD analysis was performed to monitor the phenolic profile of feijoa leaf extract. Major phenolic compounds were determined as gallic acid, catechin, syringic acid, ellagic acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. Profile of volatile compounds was determined by using GC-MS technique and limonene, linalool and caryophyllene were detected as major volatile compounds. In addition, extracts from feijoa leaves showed antimicrobial activity against Gram-positive and Gram-negative bacteria and one yeast species. Taken together, all findings enhance our understanding of further use feijoa leaves as potential source for valuable bioactive compounds in various industrial products such as dietary supplements, food products (syrups, jams), and cosmetic products.
... Para la feijoa, los atributos favoritos fueron el aroma dulce y aroma frutal. Esto coincide con la apreciación que se tiene de la feijoa en los mercados internacionales que la señalan como una fruta de aroma agradable, debido a su alto contenido de aceites esenciales en la cáscara (Saj et al., 2008, p Smeriglio et al., 2019, p. 1). Para el caso de la guayaba también deben de considerarse las proyecciones de los vectores de las intensidades de los atributos y la aceptabilidad de los mismos, en el componente principal dos, como lo fue la pegajosidad de la guayaba y su aceptación, así como la aceptación del sabor residual frutal y de la acidez; el resto de los descriptores y sus aceptaciones fueron menores para la guayaba, no indica una inexistencia, sino que éstos fueron de menor importancia para la guayaba (ubicada en lado opuesto a los vectores). ...
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Introducción: El fruto de la feijoa ha cobrado relevancia internacional debido a sus altas propiedades nutraceúticas. En contraste con Nueva Zelanda, Colombia o Turquía, en México, su cultivo es incipiente y hasta el momento se produce solamente en los estados de México, Michoacán, Puebla y Veracruz. Un problema que existe en México para la venta de este fruto es su baja comercialización. Así, estudiar las variables que influyen en el proceso de decisión de compra es relevante. El objetivo del presente estudio fue caracterizar algunos atributos sensoriales del nuevo consumidor de feijoa fresca, así como el grado de afectividad que tienen por esta fruta. Método: Las características sensoriales de la feijoa (Acca sellowiana), carambola (Averrhoa carambola), kiwi (Actinidia chinensis) y guayaba (Psidium guajava) fueron analizadas. Con el perfil sensorial de estos frutos, se realizó un análisis descriptivo cuantitativo (ADC), y posteriormente se llevó a cabo una prueba de aceptabilidad que determinó la afectividad de los consumidores sobre determinados atributos sensoriales del fruto. También, se realizó una prueba de preferencia afectiva por pares entre la feijoa y la guayaba. Resultados y discusión: los atributos sensoriales que caracterizaron a la feijoa fueron su aroma dulce, intensidad de aroma y sabor residual frutal; la carambola sobresalió en jugosidad; la guayaba en intensidad de aroma y acidez; y el kiwi en acidez y homogeneidad. De las cuatro frutas comparadas, la feijoa presentó los valores más altos en acidez, aroma dulce, intensidad de aroma, homogeneidad, dureza y sabor residual frutal. En cuanto a aceptabilidad global, la guayaba, el kiwi y la feijoa fueron las más gustadas por los consumidores. Conclusión: La feijoa mostró superioridad en la mayoría de los atributos sensoriales. El aroma dulce y la intensidad del aroma favorecieron su aceptación con respecto al kiwi, carambola y guayaba. En contraste, su jugosidad, pegajosidad, y acidez tuvieron valores que afectaron negativamente su aceptabilidad. La guayaba fue aceptada mientras tenga menor acidez. El kiwi tuvo atributos como pegajosidad y bajo sabor residual frutal aceptados favorablemente. La carambola tuvo la menor aceptación debido a la alta acidez, sin embargo, tuvo atributos como homogeneidad y jugosidad que gustaron a los consumidores.
... catechin, leucoanthocyanins, flavonols, proanthocyanidins, naphthoquinones and tannins) (Baba-Zade 1972; Kriventsov and Karakhanova 1972;Foo and Porter 1981;Salvo et al. 1987;Romero-Rodriguez et al. 1994;Ielpo et al. 2000;Lapcík et al. 2005;Rossi et al. 2007;Reis et al. 2008;Basile et al. 2010;Argüelles and Watson 2010). Health benefits have been associated with the bioactive components of whole feijoa fruit (Cassady et al. 1993;Ielpo et al. 2000;Vuotto et al. 2000;Isobe et al. 2003;McGhie et al. 2004;Bontempo et al. 2007), feijoa oils (Saj et al. 2008) and extracts from feijoa pulp and peels (Motohashi et al. 2000;Basile et al. 2001). Feijoa peel is a good source of vitamin C and polyphenols (Nakashima 2001), which afford antioxidant activity, immune-stimulating activity, anti-inflammatory activity, anti-microbial activity and anti-cancer potential (Rice-Evans and Miller 1995;Bontempo et al. 2007;Hoffelner 2010;Weston 2010). ...
Article
Feijoa fruits have high antioxidant activity as they contain significant concentrations of polyphenols (PPs), carotenoids and vitamins. This study evaluates the colour, pH, total soluble solids (TSS), pectin fibre content, total extractable PP content (TEPC) and total antioxidant activity of the extracts generated from the fruit wastes (primarily skin and some flesh) remaining after feijoa flesh consumption. Extractions were conducted at room temperature and 50 °C using accelerated solvent extraction technology and different extraction media [water, acidified water (containing citric acid, pH 3.5), and 30, 50 and 80 % (v/v) aqueous ethanol solutions]. Results show that the composition and properties of the extracts depend on the extraction media and, to a lesser extent, on the extraction temperature. The 80 % ethanolic extract was bright green in colour. The water and acidified water extracts showed more browning than the ethanolic extracts, suggesting possible detrimental sensory impacts for food applications. The TSS decreased in the order of 80, 50 and 30 % ethanolic and water extracts. The 50 % ethanolic extract had the highest TEPC and antioxidant activity at both extraction temperatures, which was supported by high performance liquid chromatography analyses. The extracts produced with solutions containing less ethanol, especially water extracts, had higher pectin contents. The UA content of the extract produced using water alone was the highest (5.56 % as GalA) at 20 °C, whilst that produced using 30 % ethanol solution was the highest (3.90 % as GalA) at 50 °C. Higher extraction temperature (50 °C) resulted in lower pectin contents. These results demonstrate the potential of feijoa waste extracts, especially 50 and 80 % ethanolic extracts, as ingredients for functional food applications.
... Feijoa contains also many phenolic compunds such as catechins, leucoanthocyanins, proanthocyanidins and flavonols (Romero-Rodriguez et al. 1992, 1994Bontempo et al. 2007). Feijoa has been showed to have antimicrobial (Basile et al. 1997;Saj et al. 2008) anticancer (Bontempo et al. 2007), anti -inflammatory (Rossi et al. 2007), antioxidant (Vuotto et al. 2000), and immunity -stimulating (Lapćik et al. 2005) activities. ...
Article
This study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency. The selected optimum conditions (60 : 1 as solvent to sample ratio, 40 °C temperature and 3 h extraction time) for extraction were used to extract feijoas with different solvent systems. Acetone : water (80 : 20) was chosen as the most effective solvent for extraction. Utilizing the optimum extraction conditions, total phenolic content and antioxidant activity were measured as 18.56 and 32.47 mg gallic acid equivalents per g dry weight; 165 and 465.7 milimolar Trolox equivalents per g dry weight, in flesh and the peel, respectively. Besides, syringic, ferulic, o - coumaric and trans - cinnamic acids were determined in feijoa fruit. Due to the very strong antioxidant activity found in especially feijoa peel; the extracts have the potential of being utilized in various food matrices to prevent deteriorations originated from oxidation.
... Nevertheless, the high antifungal activity of both tests with A. sellowiana, could be explained by its balanced chemical composition among its major compounds, 14.7% linalol (MO), 13.3% espatulennol (SO) and 14.5% 3-octanona (O). Saj et al. (2008) reported that A. sellowiana EO oil had a broad spectrum of antibacterial and antifungal activity. However, the major compounds found by these researchers were limonene (29%), bÀcaryophyllene (27%), a-pinene (8.7%), b-pinene (3%), none of which were found in the present work. ...
Article
The in vitro and in vivo control of Phyllosticta citricarpa (citrus black spot, CBS) on citrus fruits was evaluated using 14 essential oils (EOs) extracted from Uruguayan native plants. In vitro, volatile components of Chenopodium ambrosioides completely inhibited fungal growth. The dilution agar test showed that fungus reproduction was completely inhibited by Conyza bonaerensis essential oil (EO). The other 12 EOs tested showed high inhibition after 10–15 d, presenting fungistatic effects. In vivo, assays were performed on fruit of lemon [Citrus limon (L.) Burm] and Valencia orange [Citrus sinensis (L.) Osbeck] in order to evaluate the effects of liquid and volatile EO phases on reproduction. Typical lesions of CBS without reproductive structures were exposed to Ch. ambrosioides and C. bonaerensis EOs for 20 d at 27 °C and cycles of 16 h light and 8 h dark. The volatile components of Ch. ambrosioides were able to control 100% of P. citricarpa reproduction in orange and lemon fruit. The growth of other fungi such, as Colletotrichum gloeosporoides and Fusarium sp., was also inhibited. Nevertheless, the liquid phase was not effective to control the pathogen. In another test, carton boxes with 20 fruits, each presenting typical CBS symptoms, but without the presence of reproductive structures, were exposed to 0.01 and 0.05% of Ch. ambrosioides EO (w/v). The fruits were stored at 5 °C for 20 d and then kept for 7 d at room temperature. A 40% reduction of reproduction was observed in citrus fruit exposed to 0.05% of EO. GC–MS analysis of EOs showed that Ch. ambrosioides EO was composed of 76% monoterpene compounds (49 and 27% of oxygenated and hydrocarbons, respectively), while C. bonaerensis EO presented 17% monoterpenes and 10% sequisterpenes.
... Despite the lack of information on the volatile composition of the F. sellowiana leaves, there are many data on the composition of the fruit (Hardy and Michael, 1970;Shaw et al., 1990). The major volatile components isolated from F. sellowiana fruit cultivated in New Zealand were limonene (29%), β-caryophyllene (27%), α-pinene (9%), β-pinene (3%) and estragole (1.5%) (Saj et al., 2008). ...
Article
In this study, headspace solid-phase microextraction coupled to GC–MS was applied to identify the volatile bioactive compounds in the leaves of Feijoa sellowiana growing in Tunisia. Thirty-one components were identified, representing 99.9% of the total volatiles. The major constituents were limonene (36.2%), β-caryophyllene (27.8%), aromadendrene (12.5%), and α-copaene (6.6%). Also, the F. sellowiana leaves extract (FSLE) was phytochemically characterized. Antioxidant activity was estimated by different in vitro assays, such as ABTS cation radicals scavenging, iron-chelating capability, ability to inhibit lipid peroxidation, superoxide inhibition and DNA protection assay. The antibacterial and antifungal activities of FSLE were also investigated by the disc diffusion and microdilution methods. In vitro inhibition of diabetes key enzymes (α-glucosidase and α-amylase) was evaluated. The study of kinetics inhibition showed that the FSLE demonstrated a strong inhibition of both α-glucosidase (IC50 = 8.0 ± 0.2 μg/ mL) and α-amylase (IC50 = 70.20 ± 0.8 μg/mL) in non-competitive manner. The acute toxicity of FSLE on Wistar rats at the doses of 200, 500 and 2000 mg/kg body weight (BW) was investigated. Our findings revealed that leaves extract at such doses as up to 2000 mg/kg did not cause any signs of toxicity or deaths in rats. Based on hematological and biochemical analyses of hepato-biliary and renal functions, we concluded that the FSLE is tolerated by rats. The analgesic effect of FSLE was assayed using the acetic acid writhing test in mice. At 100 mg/ kg, the FSLE showed a higher analgesic activity (88.08 ± 0.73%) than that of acetylsalicylic acid (ASL) (62.69 ± 0.26%) used as positive control
... Shaw isolated the peel oil from New Zealand fruit in low yield (<0.1%) and the major components were found to be (Z)-hex-3-en-1-ol (20%), linalool (18%), methyl benzoate(14.5%), germacrene D (6%) and octan-3-one (6%) [7,9,10,21]. While in the Other studies on the peel from fruit in France by Fernandez et al (2004), showed that the yield was also low 0.1% but the major constituents belong sesquiterpen group, βcaryophyllene (12%), ledene (9.5%), α-humulene (6.5%), β-elemene (5%), d-cadinene (5%) and bicyclogermacrene (4.5%). ...
... Despite the lack of information on the volatile composition of the F. sellowiana leaves, there are many data on the composition of the fruit (Hardy and Michael, 1970;Shaw et al., 1990). The major volatile components isolated from F. sellowiana fruit cultivated in New Zealand were limonene (29%), β-caryophyllene (27%), α-pinene (9%), β-pinene (3%) and estragole (1.5%) (Saj et al., 2008). ...
... Moreover, the major components identified were, (Z)-Hex-3-en-1-ol (20%), Linalol (18%), Methyl benzoate (14.5%), Germacrene D (6%), and Ottan-3-one (6%) [37,38]. Another study, carried out in France on EO of fruits epicarp, showed a yield comparable with the previous one (< 0.1%), but a completely different chemical constituent profile. ...
Article
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Acca sellowiana (O. Berg) Burret (Feijoa) is an evergreen shrub, belonging to the Mirtaceae family. The aim of this study was to investigate the micromorphological features of the feijoa fruit peel and to evaluate the phytochemical profile, as well as the antioxidant, cytoprotective, and antimicrobial properties of its essential oil (EO), by several in vitro cell-free and cell-based assays. The micromorphological analysis showed several schizogenic secretory cavities, immediately below the epidermal layer. Forty compounds were identified and quantified by GC-FID and GC-MS analyses. Sesquiterpenes were the most abundant ones (76.89%), followed by monoterpene hydrocarbons (3.26%), and oxygenated monoterpenes (0.34%). The main compounds were γ-Selinene (17.39%), α-Cariophyllene (16.74%), β-Cariophyllene (10.37%), and Germacene D (5.32%). The EO showed a strong and dose-dependent antioxidant, and free-radical scavenging activity. Furthermore, it showed cytoprotective activity on the lymphocytes, that have been pre-treated with 100 μM tert-butyl-hydroperoxide (t-BOOH), as well as a decrease in intracellular reactive oxygen species (ROS), induced by t-BOOH on erythrocytes. A preliminary antimicrobial screening against GRAM+ and GRAM− bacteria, as well as on fungi highlighted that EO showed the best activity against S. aureus and C. albicans (MIC 2.7 mg/mL). In light of these results, feijoa fruit EO could find various applications, especially in the food, nutraceutical, and pharmaceutical fields.
... Feijoa is known not only for its acidic sweet flavor and intense aroma but also for being a source of phenolic compounds (Saj et al., 2008), such as catechin, eriodictyol, eriocitrin, pyrocatechol, quercetin, rutin, ellagic, gallic, and syringic acids (Ferrara et al., 1999;Lapcik et al., 2005;Monforte et al., 2014), α-, β-, γ-, and σ-tocopherol, flavone, stigmasterol, β-carotene (Ruperto & Tringali, 2004;Monforte et al., 2014), andB vitamins, in addition to minerals, such as iron, calcium, potassium, zinc, phosphorus, manganese, andmagnesium (Basile et al., 1997;Weston, 2010). A number of studies aimed to determine the bioactive compounds and showed the fruit's antioxidant potential (Beyhan et al., 2010;Weston, 2010;Pasquariello et al., 2015;Sun-Waterhouse et al., 2013;Tuncel & Yilmaz, 2013). ...
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This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g−1 and a total flavonoid content of 0.11 mEq quercetin 100 g−1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity.
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