Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses
In this work, extracts from the pulp, peel, and seed of <i>Manilkara zapota</i> were obtained via lyophilization and oven drying. Bromatological analyses were performed to investigate variabilities in the nutritional content of fruits after nine post-harvest days. The phytochemical conte...
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| author | María Fernanda Rivas-Gastélum Patricia Ariadna Galindo-Castillo Juan Esparza-Sánchez Miriam Irene Jiménez-Pérez Yocanxóchitl Perfecto-Avalos Luis Eduardo Garcia-Amezquita Diego E. Navarro-López Edgar R. López-Mena Eugenio Sánchez-Arreola Juan Pablo Tamayo-Martínez Humberto L. Mendoza-Figueroa María Magdalena Crosby-Galván Elsa Margarita Crosby-Galván Jorge L. Mejía-Méndez Angélica Lizeth Sánchez-López |
| author_facet | María Fernanda Rivas-Gastélum Patricia Ariadna Galindo-Castillo Juan Esparza-Sánchez Miriam Irene Jiménez-Pérez Yocanxóchitl Perfecto-Avalos Luis Eduardo Garcia-Amezquita Diego E. Navarro-López Edgar R. López-Mena Eugenio Sánchez-Arreola Juan Pablo Tamayo-Martínez Humberto L. Mendoza-Figueroa María Magdalena Crosby-Galván Elsa Margarita Crosby-Galván Jorge L. Mejía-Méndez Angélica Lizeth Sánchez-López |
| author_sort | María Fernanda Rivas-Gastélum |
| collection | DOAJ |
| description | In this work, extracts from the pulp, peel, and seed of <i>Manilkara zapota</i> were obtained via lyophilization and oven drying. Bromatological analyses were performed to investigate variabilities in the nutritional content of fruits after nine post-harvest days. The phytochemical content of fruits was assessed by gas chromatography flame ionization detector (GC-FID), and their biological performance was studied using <i>in vitro</i> antibacterial and antioxidant assays (DPPH and ABTS) and <i>in vivo</i> toxicity models. Molecular docking was implemented to evaluate the interaction between polar compounds from chicozapote fruits with receptors involved in the pathogenesis of bacterial strains. Results revealed that water or soluble solids content did not vary after post-harvest. It was demonstrated that lyophilization or oven-drying approaches influenced the insoluble, total dietary fiber and digestible carbohydrates among samples. According to GC-FID analysis, it was observed that lyophilization and oven-drying methods also altered the content of myristic and pentadecanoic acids among the obtained extracts. It was noted that the antibacterial and antioxidant activities of extracts were weak due to their MIC (>1000 μg/mL) and IC<sub>50</sub> (>2000 μg/mL) values. Still, the toxicity of extracts was poor against <i>Artemia salina</i> nauplii. <i>In silico</i> evaluation unveiled that polar compounds in <i>M. zapota</i> fruits possess a high binding affinity towards the DNA gyrase B of the cultured strains. This study expands the scientific evidence regarding the influence of distinct extraction methods on the nutritional and nutraceutical content of native fruits and the importance of considering additional approaches to enhance their bioactivities. |
| format | Article |
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| institution | Kabale University |
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| spelling | doaj-art-37815a2d7c3b4644bfc69447e5aff8122025-01-24T13:46:47ZengMDPI AGPlants2223-77472025-01-0114221610.3390/plants14020216Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> AnalysesMaría Fernanda Rivas-Gastélum0Patricia Ariadna Galindo-Castillo1Juan Esparza-Sánchez2Miriam Irene Jiménez-Pérez3Yocanxóchitl Perfecto-Avalos4Luis Eduardo Garcia-Amezquita5Diego E. Navarro-López6Edgar R. López-Mena7Eugenio Sánchez-Arreola8Juan Pablo Tamayo-Martínez9Humberto L. Mendoza-Figueroa10María Magdalena Crosby-Galván11Elsa Margarita Crosby-Galván12Jorge L. Mejía-Méndez13Angélica Lizeth Sánchez-López14Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoDepartamento de Ciencias Químico Biológicas, Universidad de las Américas Puebla, Santa Catarina Mártir s/n, San Andrés Cholula 72810, MexicoLaboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotecnológica, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón s/n, Casco de Santo Tomás, Ciudad de México 11340, MexicoLaboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotecnológica, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón s/n, Casco de Santo Tomás, Ciudad de México 11340, MexicoPrograma de Ganadería, Colegio de Postgraduados, Campus Montecillo, Carretera México-Texcoco km 36.5, Texcoco 56264, MexicoPrograma de Ganadería, Colegio de Postgraduados, Campus Montecillo, Carretera México-Texcoco km 36.5, Texcoco 56264, MexicoPrograma de Edafología, Colegio de Postgraduados, Campus Montecillo, Carr. México Texcoco km 36.4, Montecillo 56264, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Gral. Ramón Corona No 2514, Colonia Nuevo México, Zapopan 45121, MexicoIn this work, extracts from the pulp, peel, and seed of <i>Manilkara zapota</i> were obtained via lyophilization and oven drying. Bromatological analyses were performed to investigate variabilities in the nutritional content of fruits after nine post-harvest days. The phytochemical content of fruits was assessed by gas chromatography flame ionization detector (GC-FID), and their biological performance was studied using <i>in vitro</i> antibacterial and antioxidant assays (DPPH and ABTS) and <i>in vivo</i> toxicity models. Molecular docking was implemented to evaluate the interaction between polar compounds from chicozapote fruits with receptors involved in the pathogenesis of bacterial strains. Results revealed that water or soluble solids content did not vary after post-harvest. It was demonstrated that lyophilization or oven-drying approaches influenced the insoluble, total dietary fiber and digestible carbohydrates among samples. According to GC-FID analysis, it was observed that lyophilization and oven-drying methods also altered the content of myristic and pentadecanoic acids among the obtained extracts. It was noted that the antibacterial and antioxidant activities of extracts were weak due to their MIC (>1000 μg/mL) and IC<sub>50</sub> (>2000 μg/mL) values. Still, the toxicity of extracts was poor against <i>Artemia salina</i> nauplii. <i>In silico</i> evaluation unveiled that polar compounds in <i>M. zapota</i> fruits possess a high binding affinity towards the DNA gyrase B of the cultured strains. This study expands the scientific evidence regarding the influence of distinct extraction methods on the nutritional and nutraceutical content of native fruits and the importance of considering additional approaches to enhance their bioactivities.https://www.mdpi.com/2223-7747/14/2/216chicozapotedrying methodsbiological propertiesantibacterial activityantioxidant capacity |
| spellingShingle | María Fernanda Rivas-Gastélum Patricia Ariadna Galindo-Castillo Juan Esparza-Sánchez Miriam Irene Jiménez-Pérez Yocanxóchitl Perfecto-Avalos Luis Eduardo Garcia-Amezquita Diego E. Navarro-López Edgar R. López-Mena Eugenio Sánchez-Arreola Juan Pablo Tamayo-Martínez Humberto L. Mendoza-Figueroa María Magdalena Crosby-Galván Elsa Margarita Crosby-Galván Jorge L. Mejía-Méndez Angélica Lizeth Sánchez-López Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses Plants chicozapote drying methods biological properties antibacterial activity antioxidant capacity |
| title | Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses |
| title_full | Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses |
| title_fullStr | Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses |
| title_full_unstemmed | Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses |
| title_short | Lyophilized and Oven-Dried <i>Manilkara zapota</i> Extracts: Characterization and <i>In Vitro</i>, <i>In Vivo</i>, and <i>In Silico</i> Analyses |
| title_sort | lyophilized and oven dried i manilkara zapota i extracts characterization and i in vitro i i in vivo i and i in silico i analyses |
| topic | chicozapote drying methods biological properties antibacterial activity antioxidant capacity |
| url | https://www.mdpi.com/2223-7747/14/2/216 |
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