Phytochemical Composition, Antioxidant and Antibacterial Properties of Pummelo (Citrus maxima (Burm.)) Merr. against Escherichia coli and Salmonella typhimurium

Aimee Sheree A. Barrion, Wilma A. Hurtada, Irene A. Papa, Teofila O. Zulayvar, Marites G. Yee

Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Ba?os, Los Ba?os, Philippines.
National Institute of Molecular Biology & Biotechnology, University of the Philippines Los Ba?os, Los Ba?os, Philippines.

DOI: 10.4236/fns.2014.59085                

Abstract

The antioxidant and antibacterial activities of the phytochemical constituents of the pericarp, mesocarp and segment membrane crude ethanolic extracts of Pummelo (Citrus maxima (Burm.)) fruit were were tested against Escherichia coli and Salmonella typhimurium. Preliminary phytochemical test revealed the presence of phenols, tannins, saponins expressed as catechine quivalent (CE)/100ml and flavonoid expressed as gallic acid equivalent (GAE)/100ml. The order of which was as follows pericarp > segment membrane > mesocarp. The strongest antioxidant activity was obtained by the pericarp extract (29.64 expressed as % lipid peroxidation). The differences in the measured amount of phytochemicals and antioxidant activity among the three sample extracts were found to be significant. In terms of antimicrobial activity, the pericarp, mesocarp and segment membrane extracts generated zone of inhibitions measuring 17.10, 18.00 and 17.03 mm for S. typhimurium, respectively at 100% concentration. E. coli was noted to be inactive in all three sample extracts at 100% concentration. The capacity of E. coli to counteract the inhibitory effect of the phytochemicals contained in the pummelo extracts may be attributed to its rough corrugated cell wall and thick periplasmic space as opposed to the smooth curved and barely seen periplasmic space of S. typhimurium. However, no significant correlation was detected among the phytochemical content, antioxidant and in vitro antimicrobial activities of the sample extracts against S. typhimurium.

Keywords

Pummelo; Antibacterial; Phytochemical; E. coli; S. typhimurium

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Friedman, M., Henika, P.R., Levin, C.E. and Mandrell, R.E. (2004) Antibacterial Activities of Plant Essential Oils and Their Components against Escherichia coli 0157:H7 and Salmonella enterica in Apple Juice. Journal of Agricultural Food Chemistry, 52, 6042-6048.
[2]	Geornaras, I., Yoon, Y., Belk, K.E., Smith, G.C. and Sofos, J.N. (2007) Antimicrobial Activity of e-Polylysine against Escherichia coli 0157:H7, Salmonella typhimurium and Listeria monocytogenes in Various Food Extracts. Journal of Food Science, 72, M330-M334. http://dx.doi.org/10.1111/j.1750-3841.2007.00510.x
[3]	Azu, N.C. and Onyeagba, R.A. (2008) Antimicrobial Properties of Extracts of Allium cepa (onion) and Zingiber officinale (Ginger) on Escherichia coli, Salmonella typhi and Bacillus subtilis. The Internet Journal of Tropical Medicine. www.Ispub.com/IJTM/3/2/11056
[4]	Duan, J. and Zhao, Y. (2009) Antimicrobial Efficiency of Essential Oil and Freeze-Thaw Treatments against Escherichia coli 0157:H7 and Salmonella enteric Ser Enteritidis in Strawberry Juice. Journal of Food Science, 74, M131M137. http://dx.doi.org/10.1111/j.1750-3841.2009.01094.x
[5]	Cowan, M.M. (1999) Plant Products as Antimicrobial Agents. Clinical Microbiology Reviews, 12, 564-582.
[6]	Ladiya, M. (2008) Citrus Fruit Biology. Technology and Evaluation. Elsevier Academic Press, Amsterdam.
[7]	Sarian, Z.B. (2009) Good Reasons for Growing Pummelo. Agriculture Magazine. www.mb.com.ph/articles/193178/goodreasons-growing-pummelo
[8]	BAM (2001) Bacteriological Analytical Manual. Merck: Microbiological Manual.
[9]	AOAC (1990) Association of Analytical Official Chemist. 15th Edition, Association of Official Analytical Chemists, Inc., Washington DC.
[10]	Velioglu, Y.S., Mazza, G., Gao, L. and Oomah, B.D. (1998) Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables and Grain Products. Journal of Agricultural and Food Chemistry, 46, 4113-4117. http://dx.doi.org/10.1021/jf9801973
[11]	Zhishen, J., Mengcheng, T. and Jianmimg, W. (1999) The Determination of Flavonoid Contents in Mulberry and Their Scavenging Effects Onsuperoxideradicals. Food Chemistry, 64, 555-559. http://dx.doi.org/10.1016/S0308-8146(98)00102-2
[12]	Sudesh Jood, B.M. and Chauhan, A.C. (1986) Saponin Content of Chickpea and Blackgram: Varietal Differences and Effects of Processing and Cooking Methods. Journal of Science Food and Agriculture, 37, 1121-1124. http://dx.doi.org/10.1002/jsfa.2740371111
[13]	Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh, T.H., Levin, C.E., Mandrell, R. and Friedman, M. (2009) Antibacterial Effects of All Spice, Garlic and Oregano Essential Oils in Tomato Films Determined by Overlay and VaporPhase Methods. Journal of Food Science, 74, M390-M397. http://dx.doi.org/10.1111/j.1750-3841.2009.01289.x
[14]	Naz, S., Siddiqi, R., Ahmad, S., Rasool, S.A. and Sayeed, S.A. (2007) Antibacterial Activity Directed Isolation of Compounds from Punica granatum. Journal of Food Science, 72, M341-M345. http://dx.doi.org/10.1111/j.1750-3841.2007.00533.x
[15]	Beveridge, T.J. (1999) Structures of Gram Negative Cell Walls and Their Derived Memebrane Vesicles. Journal of Bacteriology, 181, 4725-4733.
[16]	Ennajar, M., Bouajila, J., Lebrihi, A., Mathieu, F., Abderraba, M. and Raies, A. (2009) Chemical Composition and Antimicrobial and Antioxidant Activities of Essential Oils and Various Extracts of Juniperus phoenicea L. (Cupressacees). Journal of Food Science, 74, M364-M371. http://dx.doi.org/10.1111/j.1750-3841.2009.01277.x
[17]	Mkaddem, M., Bouajila, J., Ennajar, J., Lebrihi, A., Mathieu, F. and Romdhane, M. (2009) Chemical Composition and Antioxidant Activities of Mentha longifolia L. and M. viridis Essential Oils. Journal of Food Science, 74, M358-M363. http://dx.doi.org/10.1111/j.1750-3841.2009.01272.x
[18]	Cottingham, J., Heggers, J., Gusman, J. P., Reagor, J., McCoy, L., Carino, E., Cox, R. and Zhao, J.G. (2002) The Effectiveness of Processed Grapefruit-Seed Extract as an Antibacterial Agent: II. Mechanism of Action and in Vitro Toxicity. Journal of Alternative and Complementary Medicine, 8, 333-340. http://dx.doi.org/10.1089/10755530260128023
[19]	Cvetnic, Z. and Vladimir-Knezevic, S. (2004) Antimicrobial Activity of Grapefruit Seed and Pulp Ethanolic Extract. Acta Pharmaceutica, 54, 243-250.
[20]	Dao, T., Wong, G.L., Lundin, R.Y. andMahoney, N. (2001) Identification of Benzethonium Chloride in Commercial Grapefruit Seed Extracts. Journal of Agricultural Food Chemistry, 49, 3316-3320. http://dx.doi.org/10.1021/jf010222w