Chemical profiles of allspice (pimenta dioica (l.) merr.) water and ethanol extracts and their antivirus and radical scavenging activities

Authors: WU, HUAN - University Of Maryland; DONG, FANGXIANG - University Of Maryland; LI, YANFANG - University Of Maryland; LIU, ZHIHAO - University Of Maryland; Sun, Jianghao; GAO, BOYAN - Shanghai Jiaotong University; Pehrsson, Pamela; He, Xiaohua; Wu, Xianli; YU, LIANGLI (LUCY) - University Of Maryland

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/5/2025
Publication Date: 2/6/2025
Citation: Wu, H., Dong, F., Li, Y., Liu, Z., Sun, J., Gao, B., Pehrsson, P.R., He, X., Wu, X., Yu, L. 2025. Chemical profiles of allspice (pimenta dioica (l.) merr.) water and ethanol extracts and their antivirus and radical scavenging activities. Food Research International. 205. Article 115950. https://doi.org/10.1016/j.foodres.2025.115950.
DOI: https://doi.org/10.1016/j.foodres.2025.115950

Interpretive Summary: Allspice is a widely used spice. In this study, the chemical compositions of the allspice water and ethanol extracts were characterized. A total of 24 compounds were tentatively identified, 14 of which were reported for the first time in allspice. The potential inhibitory effects of the extracts on the binding of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) spike protein to angiotensin-converting enzyme 2 (ACE2), and ACE2 activity were examined. Both extracts dose-dependently inhibited the binding of SARS-CoV-2 spike protein to ACE2 under the experimental conditions. The water extracts showed 100% inhibition at an initial concentration of 33.3 mg allspices botanical weight equivalents per mL (mg AE/mL), whereas the ethanol extract had a 100% inhibition at an initial concentration of 3.3 mg AE/mL in the assay reaction mixture. Both extracts also showed dose-dependent inhibition of ACE2 activities, suggesting their potential in reducing the ACE2 availability. In addition, the extracts were evaluated for their total phenolic content and free radical scavenging capacities. Findings from this study support the potential allspice utilization in reducing the risk of other SARS-CoV virus infections and the related symptoms.

Technical Abstract: Chemical compositions of the allspice water and ethanol extracts were characterized using ultra-performance liquid chromatography-high resolution mass spectrometry with fragmentation (UPLC-HRMS/MS). A total of 20 compounds were tentatively identified, with 12 reported for the first time in allspice. Both extracts dose-dependently inhibited the binding of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) spike protein to angiotensin-converting enzyme 2 (ACE2). The water extract showed 100% inhibition at a concentration of 33.3 mg allspices botanical equivalents per mL (mg AE/mL), whereas the ethanol extract had a 100% inhibition at 3.3 mg AE/mL. Both extracts also showed dose-dependent inhibition of ACE2 activities, suggesting their potential in reducing the ACE2 availability. In addition, both extracts had significant phenolic contents, and the radical scavenging capacities against hydroxyl radical (HO), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS+). These findings support the potential allspice utilization in reducing the risk of SARS-CoV-2 virus infection and the development of COVID-19 severe symptoms.