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Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource

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Abstract

Murta (Ugni molinae Turcz) is an endemic Chilean specie mostly used in medical, cosmetic, and food industries. However, during the industrial processing of murta fruits, the biomass containing the seeds is discarded as an industrial byproduct that does not find significant uses yet. This work is a first approach to valorize murta biomass through the identification and quantification of principal chemical constituents and exploring their antibacterial properties. The proximal analysis revealed that murta seeds exhibited significant content of raw fiber (64%), crude fat (14%), crude protein (12%), and low levels of ashes (1.5%) and minerals (0.04–0.23%). Dietary fiber was mainly composed of lignin, cellulose, pectin, and hemicellulose. Polyunsaturated fatty acids (89.0%), monounsaturated fatty acids (7.7%), and saturated fatty acids (3.3%) were the main constituents of seed oils. The arginine, asparagine, glutamic acid, and glycine were the primary protein constituent amino acids. Tannin fractions, total polyphenolic content, and oxygen radical absorbance capacity as antioxidant activity were measured. The chromatographic and mass spectrometric analysis (HPLC–MS/MS) confirmed the presence of several phenolic compounds like phenolic acids, flavonols, flavones, proanthocyanidins, and high molecular weight polyphenols. The murta seed extract showed high antibacterial activity against both Gram positive (Staphylococcus aureus, Bacillus cereus, and Streptococcus pyogenes) and Gram negative (Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa) bacterial strains. Murta seeds could be considered as a new source of nutritional components and bioactive compounds for different nutraceutical and food applications.

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Acknowledgements

This work was supported by the Grant CONICYT PIA/APOYO CCTE FB170007.

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Authors and Affiliations

  1. Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Av. Cordillera 2634, Parque Industrial Coronel, Coronel, Biobío, Chile

    Gustavo Cabrera-Barjas & Aleksandra Nesic

  2. Escuela de Agronomía, Facultad de Recursos Naturales, Universidad Católica de Temuco Campus Norte, Edificio Cincuentenario, Temuco, Chile

    Adriana Quezada

  3. Qualified Society Ltda, Ñuñoa, Santiago, Chile

    Yamilé Bernardo

  4. Laboratorio de Radicales Libres y Antioxidantes, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone Polhammer 1007, Independencia, Santiago, Chile

    Mauricio Moncada

  5. Laboratorio de Bioquímica, Departamento de Química, Facultad de Ciencias Básicas, Universidad Metropolitana de Ciencias de La Educación, Avenida José Pedro Alessandri 774, Ñuñoa, Santiago, Chile

    Elisa Zúñiga

  6. Laboratorio de Microbiología Básica y Aplicada, Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Santiago, Chile

    Marcela Wilkens

  7. Departmento de Química Inorgánica, Facultad de Química, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago, Chile

    Ady Giordano

  8. Vinca Institute for Nuclear Sciences, University of Belgrade, Belgrade, Serbia

    Aleksandra Nesic

  9. Facultad de Ingeniería, Universidad Andres Bello, Sede Concepción. Autopista Concepción-Talcahuano 7100, Talcahuano, Chile

    Nacarid Delgado

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  1. Gustavo Cabrera-Barjas
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  2. Adriana Quezada
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  3. Yamilé Bernardo
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Correspondence to Gustavo Cabrera-Barjas.

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Cabrera-Barjas, G., Quezada, A., Bernardo, Y. et al. Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource. Food Measure 14, 1810–1821 (2020). https://doi.org/10.1007/s11694-020-00428-x

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