Influence of solvent extraction on phenolic profile using (HPLC–PDA), antioxidant activity, and nutritional values of Grewia tenax (Forssk.) Fiori fruits

Background Grewia tenax (Forssk.) Fiori is a wild fruit traditionally consumed in arid regions and recognized for its potential nutritional and therapeutic value. This study compares the phenolic composition and antioxidant properties of G. tenax fruit extracts obtained using methanol, ethanol, and water to evaluate their benefits to human nutrition. Methodology Whole fruits were extracted with the three solvents, and phenolic acids and antioxidant activities were analyzed using standard in vitro assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power, and β-carotene bleaching tests. The total phenolic content (TPC) of the G. tenax fruit extracts was determined colorimetrically using the Folin–Ciocalteu method, while free phenolic acids were analyzed by HPLC-PDA. DPPH free radical scavenging activity was assessed by taking 3 mL of sample solutions and mixing different concentrates with each. New stocks of radical solutions were prepared every day. The reduction in absorbance of the resulting solution was observed for 10 min at 515 nm with a spectrophotometer. Results Methanol extracts contained the highest total phenolic content and six distinct phenolic acids, similar to ethanol, while water contained two. Gallic acid was dominant at 917.5, 136.5, and 188.2 μg/g in methanol, ethanol, and water extracts, respectively. DPPH scavenging activity followed the order L-ascorbic acid (89.01) > methanol (59.11) > ethanol (55.07) > water (52.14). Reducing power values were 2.79, 2.11, and 1.77, respectively, and β-carotene assays were positive for all extracts but lower than TBHQ. Conclusion The antioxidant efficiency ranked methanol > ethanol > water. In conclusion, these in vitro findings demonstrate that G. tenax fruit extracts possess strong in vitro antioxidant potential and high phenolic contents. While these chemical characteristics suggest prospective value for functional food development, dedicated in vivo and clinical research will be essential to verify any direct potential human health benefits.