Pharm Sci. 2017;23(1):66-71 doi: 10.15171/PS.2017.10
and Antioxidant Activities of the Volatile Composition of the Flower and Fruit
of Solanum sisymbriifolium (Litchi Tomato)
sisymbriifolium Lam. is used as traditional remedy in South
America, recently this plant considered as new edible source. Berries and
flower of S. sisymbriifolium have a characteristic fragrance. The
pleasant fragrance of the S. sisymbriifolium could be considered as a
source of food additive or preservative.
essential oils of the flower and fruit of S. sisymbriifolium Lam.
(litchi tomato) were isolated by hydrodistillation method and tested for
antibacterial and antioxidant potentials also these volatile oils analyzed by
the gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame
ionization detection (GC-FID).The antimicrobial activity of the essential oils
of fruits and flowers were tested against Staphylococcus aureus using
the well diffusion method and their free-radical-scavenging activity were
assessed by the 2, 2-diphenyl-picryl-hydrazyl (DPPH) assay.
essential oil of flower was characterized by a high content of aldehydes and
aliphatic hydrocarbons (66.8%) and the essential oil of the fruit has high
amount of fatty acids and their derivatives (80.1%). Heptadecane (37.9 %) and
9,12,15-octadecatrienal (22.7%) were the main compounds in flower whereas the
fruits essential oil contained hexadecanoic acid (77.4%) and ambrettolide
(7.4%). The essential oils showed antibacterial activity against S. aureus
in 60 and 80 µg/mL for fruit and flower, respectively. In antioxidant activity
assay fruit essential oil (with100 µg/mL) showed better activity in compression
to flower essential oil with 83.33% activity.
Conclusion: This study showed that litchi tomato can be
considered as a new source of edible compounds. Flower showed suitable
antioxidant and antibacterial activity. This study also can be present an
overview about chemical marker compounds of Solanum genus.