Phytochemical composition, antioxidant and anti-bacterial activity of Syzygium calophyllifolium Walp. fruit

Saikumar Sathyanarayanan, Rahul Chandran, Sajeesh Thankarajan, Heidi Abrahamse, Parimelazhagan Thangaraj

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)


Syzygium calophyllifolium fruits are among the important wild edibles used by the tribes of Western Ghats. However, this underutilized fruit remained unnoticed for its medicinal properties. Hence, the present study was undertaken to evaluate the antioxidant activity by DPPH·, ABTS·+, FRAP assays and antibacterial efficacy by well diffusion method. GC–MS and HPLC profiles of crude extract and column chromatographic fractions were also determined. The methanolic extract of fruit (MFE) showed high total phenolics, tannins and flavonoids. The faction H (FH) displayed significant antioxidant property in DPPH· (IC50 2.1 µg/ml), ABTS·+ (19483.29 μM Trolox equivalents/g extract) and FRAP (65.5 mM Fe(II)/mg extract) assays over MFE. Moreover, FH also exhibited good antibacterial activity against Escherichia coli (32.0 mm), Salmonella typhi (27.0 mm), Staphylococcus aureus (27.3 mm) at 100 mg/ml concentration. GC–MS revealed 12 major compounds in MFE, HPLC analysis of MFE and FH depicted the presence of rutin and ellagic acid. This study suggested that FH could have high concentration of bioactive compounds like rutin and ellagic acid or its analogues compared to MFE which may be responsible for its strong antioxidant and antibacterial activity.

Original languageEnglish
Pages (from-to)341-350
Number of pages10
JournalJournal of Food Science and Technology
Issue number1
Publication statusPublished - 1 Jan 2018


  • Antibacterial
  • Column fraction
  • Free radicals
  • GC–MS
  • HPLC
  • Syzygium calophyllifolium

ASJC Scopus subject areas

  • Food Science


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