Characterization of <i>Feijoa sellowiana</i> leaves based on volatile and phenolic compound compositions and antimicrobial properties

CEBI, Nur; SAGDIC, Osman

doi:10.1590/fst.14221

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.14221 copy

Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
feijoa leaves; RSM (response surface methodology); volatile profile; phenolics; antimicrobial

Experiment (Run)	Factor 1: Temperature (°C)	Factor 2: Time (min)	Factor 3: Concentration solid (feijoa) / solvent (water) ratio (mg/mL)	Factor 4: Shaking Type (vertical, horizontal)	Actual Total Phenolics (mgGAE/L)	Predicted Total Phenolics by RSM model (mgGAE/L)

1	62.5	5	62.5	vertical	2480.49	2291.06
2	25	30	100	horizontal	3151.22	3064.23
3	62.5	17.5	62.5	horizontal	2274.80	2432.47
4	100	30	100	vertical	4026.02	3955.93
5	62.5	17.5	62.5	vertical	2169.51	2236.57
6	62.5	17.5	62.5	vertical	2193.09	2236.57
7	25	5	100	vertical	3057.32	3073.28
8	100	5	100	vertical	4347.56	4455.44
9	62.5	17.5	62.5	vertical	2229.27	2236.57
10	62.5	17.5	62.5	vertical	2220.82	2236.57
11	25	30	25	vertical	1023.17	950.23
12	100	5	25	horizontal	1492.68	1615.63
13	100	5	25	vertical	1640.24	1600.80
14	62.5	17.5	62.5	horizontal	2272.36	2432.47
15	25	5	25	horizontal	970.73	988.84
16	100	30	100	horizontal	3388.21	3406.06
17	62.5	17.5	25	horizontal	1704.07	1507.82
18	25	30	100	vertical	2403.66	2478.04
19	62.5	17.5	62.5	vertical	2249.59	2236.57
20	25	5	25	vertical	1056.10	1161.13
21	25	17.5	62.5	vertical	2372.76	2250.32
22	62.5	17.5	62.5	vertical	2077.64	2236.57
23	62.5	17.5	100	vertical	3248.78	3120.65
24	62.5	5	62.5	horizontal	2260.98	2103.21
25	62.5	30	62.5	horizontal	2044.31	2058.25
26	100	17.5	62.5	vertical	3226.42	3209.10
27	100	30	25	horizontal	1296.75	1274.12
28	25	5	100	horizontal	2754.07	2812.65
29	62.5	30	62.5	vertical	1886.18	1935.85
30	62.5	17.5	62.5	horizontal	2328.00	2432.47
31	62.5	17.5	62.5	horizontal	2406.00	2432.47
32	62.5	17.5	100	horizontal	3433.26	3485.69
33	62.5	17.5	62.5	horizontal	2451.00	2432.47
34	62.5	17.5	62.5	horizontal	2575.00	2432.47
35	100	30	25	vertical	1466.67	1485.64
36	25	30	25	horizontal	1309.76	1387.58
37	62.5	17.5	25	vertical	941.06	929.43
38	100	17.5	62.5	horizontal	2911.38	2835.08
39	25	17.5	62.5	horizontal	2418.29	2350.77
40	100	5	100	horizontal	3936.59	3894.72

Source	R²_adj,b	R²_pre,c	p-value	Lack of fit,^d d The lack of fit p- value of 0.058 indicate that lack of fit is not significant;
Source	R²_adj,b	R²_pre,c	p-value	p- value

Reduced Cubic Model	0.9759	0.9090	<0.0001	0.0580
Linear	0.8880	0.8598	<0.0001	0.0001
2FI	0.9201	0.8711	0.0126	0.0005
Quadratic	0.9480	0.8823	0.0026	0.0031
Cubic	0.9753	0.7541	0.0079	0.0375
Source	Sum of Squares	DF, ^e e Degrees of freedom;	Mean Square	F-value	p-value ^f f p-values less than 0.05 indicate model terms are significant. In this case A. B. C. D. AB. AC. AD. BD. A2. B2. ABD. A2D. C2D are significant model terms.

Model^a a The Model F-value of 84.10 implies the model is significant. There is only a 0.01% chance that an F-value this large could occur due to noise; (reduced cubic model)	26960000	19	1419000	84,1	< 0.0001
A-extraction temperature	2603000	1	2603000	154.26	< 0.0001
B-extraction time	200200	1	200200	11.86	0.0026
C-feijoa concentration	21730000	1	21730000	1287.52	< 0.0001
D-shaking type	162400	1	162400	9.62	0.0056
AB	103800	1	103800	6.15	0.0221
AC	488400	1	488400	28.94	< 0.0001
AD	281400	1	281400	16.68	0.0006
BD	120300	1	120300	7.13	0.0147
A²	587400	1	587400	34.81	< 0.0001
B²	310000	1	310000	18.37	0.0004
ABD	174700	1	174700	10.35	0.0043
A²D	152200	1	152200	9.02	0.007
C²D	104600	1	104600	6.2	0.0217
Residual	337500	20	16874.77
Lack of fit	249400	10	24942.05	2.83	0.058
Pure Error	88075.01	10	8807.5
Cor Total	27300000

Number	Compound	RI ^a a RI: Retention index relative to n-alkanes (C8–C40) on Rtx-5MS fused silica capillary column (30m× 0.25mm(internal diameter) 0.25 µm);	% content ^b b % Content: The relative compositions of the constituents obtained by GC-MS peak analysis;
1	α-pinene	939	0.6 ± 0.32
2	β-pinene	980	0.5 ± 0.21
3	myrcene	991	0.9 ± 0.12
4	α-terpinene	1018	0.3 ± 0.15
5	limonene ^c c Most abundant compounds are presented bold.	1031	33.46 ± 1.21
6	(Z)-β-ocymene	1040	1.5 ± 0.84
7	(E)-β-ocymene	1050	0.8 ± 0.11
8	γ- terpinene	1062	0.7 ± 0.55
9	linalool	1098	18.95 ± 1.34
10	terpineol	1189	6.76 ± 0.82
11	α-cubebene	1347	0.9 ± 0.14
12	α-copaene	1372	1.02 ± 0.25
13	β-bourbonene	1384	2.55 ± 0.63
14	α-gurjunene	1412	1.35 ± 0.72
15	caryophyllene	1418	22.18 ± 1.21
16	β-gurjunene	1432	1.5 ± 0.58
17	α-humulene	1455	1.08 ± 0.45
18	alloaromadendrene	1463	0.25 ± 0.13
19	germacrene-d	1576	1.09 ± 0.44
20	spathulenol	1580	3.6 ± 0.71
		Total Identified	99.9

N°	Bioactive phenolic compounds	Major phenolic content (mg/g)
1	gallic acid	32.25
2	catechin	46.45
3	syringic acid	0.51
4	elagic acid	41.69
5	chrysin	20.74
6	caffeic acid	12.00
7	p-coumaric acid	2.61
8	ferulic acid	5.40
9	quercetin	42.03

Test microorganisms	Inhibition zone (mm)
Gram positive bacteria
Bacillus cereus ATCC 11778	17.50 ± 0.09
Bacillus subtilis ATCC 6633	8.33 ± 0.12
*Streptococcus mitis*	13.83 ± 0.03
Listeria monocytogenes ATCC 13932	15.67 ± 0.06
Staphylococcus aureus ATCC 29213	13.33 ± 0.03
Gram negative bacteria
Escherichia coli ATCC 25922	14.00 ± 0.10
Salmonella Typhimurium ATCC 14028	13.83 ± 0.08
Klebsiella pneumoniae ATCC 43816	15.00 ± 0.05
Pseudomonas aeruginosa ATCC 27853	13.33 ± 0.03
Escherichia coli O157:H7 ATCC 43888	12.67 ± 0.03
Yeast
Candida albicans ATCC 10251	12.50 ± 0.05

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[1] *Corresponding author: nurcebi@yildiz.edu.tr