Study of primary chemical compositions, nutritional values, and antibacterial properties of Ma-now-mai-roo-hoo (Carissa carandas L.)

Abstract

Introduction:  Ma-now-mai-roo-hoo (Carissa carandas L.) is a common plant in Apocynaceae family, which is normally used in the Indian medicinal System, particularly, Ayurveda. This study aimed to investigate the primary chemical compositions, nutritional values, and antibacterial activities of 2 phases of unripe and ripe Ma-now-mai-roo-hoo namely (1) Pulp + peel  of unripe: PP(W/R), (2) Seed coat + seed of unripe: PS(W/R), (3) Pulp + peel  of ripe: PP(Dm) and (4) Seed coat + seed of ripe: PS(Dm). Materials and Method: Nutritional values of Ma-now-mai-roo-hoo were studied by Proximate analysis. The chemical compositions of methanolic extraction of the fruit were determined using Thin Layer Chromatography (TLC). In the study, Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were used as model bacteria in the antibacterial experiment. Results: It was found that all extract contained of phenolic, flavonoids, tannin, coumarins, anthraquinones, terpenes and steroids. PP(Dm) exhibited the highest nutritional values indicated by total energy obtained from fat (12.30 ± 0.29%), protein (13.84 ± 0.37%) and carbohydrates (51.14 ± 0.78%) compared to other parts. Furthermore, PP(Dm) and PP(W/R) methanolic extractions had antibacterial effect both bactericidal and bacteriostatic properties, whereas those of PS(W/R) and PS(Dm) had less effects. Conclusion: The unripe and ripe fruits of Ma-now-mai-roo-hoo showed a potential capacity as additional nutrition source and being able to develop for alternative products.