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<p><i>Eriobotrya japonica</i> seeds, typically discarded as waste, have emerged as a promising source of valuable bioactive compounds. This study explored the proximate composition, physicochemical properties, antioxidant capacity, and bioactive profile of <i>E. japonica</i> seed oil (ESO). The seeds contained high levels of carbohydrates (56.76%), proteins (16.22%), and fats (12.82%). The fatty acid profile revealed linoleic (53.02%) and oleic acids (25.36%) as dominant. ESO's high phytosterol content, especially β-sitosterol (68.25%), along with predominantly γ-tocopherol (57.37%) and δ-tocopherol (26.52%), further supports its antioxidant profile. ESO effectively inhibited lipid peroxidation in treated fresh store-bought ground beef and extended its induction time. Furthermore, antibacterial assays revealed that ESO caused a 47.4% reduction in mesophilic bacterial growth compared to untreated samples after 10 days of storage at 4°C. In silico docking studies supported these findings, where strong binding affinities with key ESO compounds, particularly β-sitosterol (−&#xa0;8.0 kcal/mol) and δ-tocopherol (−&#xa0;7.2 kcal/mol), were found with bacterial DNA Gyrase B, confirming the bacterial inhibition. These results underscore the dual benefit of ESO as a natural preservative, offering both antioxidant and antibacterial protection, while also valorizing agricultural waste by repurposing loquat seeds.</p>

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Eriobotrya japonica seed oil as a potential source of natural antioxidants and antibacterial components for food preservation: in vitro and in silico approaches

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Takoua Ben Hlel,
  • Nadia Khelifi,
  • Sabrine Mzilem,
  • Mourad Jridi,
  • Issam Smaali

摘要

Eriobotrya japonica seeds, typically discarded as waste, have emerged as a promising source of valuable bioactive compounds. This study explored the proximate composition, physicochemical properties, antioxidant capacity, and bioactive profile of E. japonica seed oil (ESO). The seeds contained high levels of carbohydrates (56.76%), proteins (16.22%), and fats (12.82%). The fatty acid profile revealed linoleic (53.02%) and oleic acids (25.36%) as dominant. ESO's high phytosterol content, especially β-sitosterol (68.25%), along with predominantly γ-tocopherol (57.37%) and δ-tocopherol (26.52%), further supports its antioxidant profile. ESO effectively inhibited lipid peroxidation in treated fresh store-bought ground beef and extended its induction time. Furthermore, antibacterial assays revealed that ESO caused a 47.4% reduction in mesophilic bacterial growth compared to untreated samples after 10 days of storage at 4°C. In silico docking studies supported these findings, where strong binding affinities with key ESO compounds, particularly β-sitosterol (− 8.0 kcal/mol) and δ-tocopherol (− 7.2 kcal/mol), were found with bacterial DNA Gyrase B, confirming the bacterial inhibition. These results underscore the dual benefit of ESO as a natural preservative, offering both antioxidant and antibacterial protection, while also valorizing agricultural waste by repurposing loquat seeds.