COMPARATIVE SEQUENTIAL SOLVENT EXTRACTION OF PHYTOCHEMICALS FROM RIPE, RIPENING AND UNRIPE CARISSA CARANDAS FRUIT EXTRACTS AND THEIR ANTIOXIDANT INVESTIGATION

Present study was structured to explore the full potential of Carissa carandas fruits whose potential is unidentified in Pakistan. Comparative study of unripe white, ripening pinkish and fully ripe reddish-purple fruit was commenced with sequential solvent extraction (10g/100 mL) by following aqueous (aq.), methanol, ethyl acetate, chloroform and n- hexane to investigate maximum phytochemicals. The results showed progressive extraction in methanol and aq. extracts as both were observed rich in phytochemicals. The high total antioxidant contents were found 65 and 105 mg/g in aq. and methanol extract of ripe fruit respectively as compared to unripe and ripening extract fractions. Percentage of radical scavenging activity (%RSA) was found maximum of 76 and 74% for 50 mu L aq. fractions of ripening and unripe fruits respectively while 100 mu L aq. ripe fruit extract showed maximum 44% RSA. Whereas 200 mu L of ripe fruit methanol extract showed 83% high RSA while 250 mu L of ripening fruit exhibited 78% RSA. The maximum 45% RSA was obtained with 250 mu L of unripe fruit methanol extract. Significantly high 88% of hydroxyl radical scavenging activity (%HRSA) was observed with 200 mu L of ripening fruit aq. extract, 70% for ripe and 43% for unripe fruit was obtained with 50 mu L extract dilutions. Highest %HRSA was calculated for 100 mu L ripening fruit methanol extract although 69 and 66 % was estimated for 50 mu L of ripe and un- ripe fruit extracts. Thus, ripe fruit showed best results in phytochemical analysis having good antioxidant content and highest antioxidant activity.

Automated summary

The study explored the full potential of Carissa carandas fruits and found that ripe fruits exhibited the highest phytochemical content and antioxidant activity. The method of sequential solvent extraction was used to investigate maximum phytochemicals, with methanol and aqueous extracts showing the highest levels of phytochemicals. Antioxidant contents were highest in methanol extracts of ripe fruits, indicating the higher antioxidant potential of fully ripe reddish-purple fruits.