Bioactive compounds, antioxidant and antibacterial properties of the pulp, peel and aril of the fruit of Clusia quadrangula (Clusiaceae)

Background and Aims: The Clusiaceae family is known for its bioactive compounds with beneficial antioxidant anti-inflammatory properties. objectives of this study were to 1) identify quantify the individual polyphenol in methanolic extract from peel, pulp aril fruit Clusia quadrangula by UPLC-MSMS, evaluate their properties, 2) analyze fatty acid profile, minerals composition 3) determine antibacterial activity against pathogenic bacteria extract.Methods: Physicochemical antioxidants compounds, profile mineral content analyzed using a Microplate Spectrophotometer, Ultra High Performance Liquid Chromatography coupled triple quadrupole Mass Spectrometer, Gas Spectrometer Microwave Plasma Atomic Emission Spectroscopy.Key results: Twenty phenolic identified quantified plus precursor shikimic (103.55 µg/g solids). Procyanidin B2 (41.56 solids), (−)-epicatechin (34.07 ellagic (27.58 solids) found greater quantity pulp. Palmitic linoleic most abundant acids pulp, aril, linolenic was present also exhibited highest amount total polyphenolic (24.33 mg GAE/g) reducing power evaluated FRAP (18.697 ET/g). Analysis revealed that all fractions are rich magnesium, potassium, sodium, calcium. results showed different parts had properties Salmonella typhi, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis. Conclusions: These indicate C. source natural possess Therefore, it can be considered use as ingredient or additive cosmetic, pharmaceutical, food industries.