Anti-oxidant Activity of Fruits: The Biological Aspect | Chapter 2 | Chemistry and Biochemistry: Research Progress Vol. 7

Fruits and fruit products are an essential part of the human diet. Fruits play an important role in maintaining a healthy diet due to the content of antioxidant compounds such as vitamins (ascorbic acid and tocopherols), minerals (selenium), polyphenols (flavonoids and anthocyanins) and other components such as fibre (pectins and cellulose). This study aimed to evaluate the antioxidant potential of selected fruits. For this study, fifteen types of fresh fruits were collected from the local market in the months of July-September. Three samples of each fruit from different markets were collected. This study evaluated the total phenolic content and antioxidant activities of the collected fruits. The fruit samples were analysed using several in vitro antioxidant assays, including total phenolic content, reducing power assay, free radical scavenging activity, hydroxyl radical scavenging ability, and inhibition of DNA damage. The fruits were extracted with 70% Acetone, which extracts maximum free and conjugated phenolic compounds, including anthocyanins and showed a significant antioxidant activity. The Total Phenolic Content of fruits varied from 40 - 882 mg of gallic acid equivalents per 100g of fresh weight, and more than 60% of fruits showed reasonably high phenolic content. The Phenolic Content of plant foods are known to be a powerful antioxidant; therefore Phenolic content of fruit indicates a rough estimate of antioxidants. The fruit with high Phenolic Content also showed high antioxidant activities. The Hydroxyl radical is an extremely reactive species formed in biological systems, implicated as highly damaging in free radical pathology, capable of damaging almost every molecule found in living cells. Therefore, the Hydroxyl radical Scavenging Activity was assessed by fruit extracts, which showed 60 - 80% Inhibition of Hydroxyl radical in vitro. In addition effect of fruit extracts were assessed for the inhibitory effect of DNA Oxidation invitro and the results showed a decrease in DNA damage. These findings suggest that increased consumption of fruits rich in phytochemicals may help prevent chronic diseases.

 

Author(s) Details

 Arunapriya Lakkadi
Department of Chemistry, Bhavan's Vivekananda College of Science, Commerce and Humanities, Sainikpuri, Secunderabad, 500094, India.

 

Venkatesh Nampally
Department of Chemistry, Osmania University, Hyderabad-500007, India.

 

Parthasarathy Tigulla
Department of Chemistry, Osmania University, Hyderabad-500007, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/cbrp/v7/5780

Antioxidant and Antibacterial Activities of Catharanthus roseus and Ocimum basilicum: Indian Traditional Medicinal Plants | Chapter 7 | Innovations in Biological Science Vol. 5

 

The objective of the present study was to evaluate the in vitro antioxidant and antibacterial activities of methanol extracts of Catharanthus roseus and Ocimum basilicum. Plants are a rich source of therapeutic compounds that have tremendous applications in the pharmaceutical industry. Medicinal plants have been used to treat human diseases for thousands of years because they have a vast and diverse assortment of organic compounds that can produce a definite physiological action on the human body. The methanol extracts of the leaves were used to investigate the antioxidant activity using DPPH (2,2-Diphenyl-1-picrylhydrazyl) and superoxide radical scavenging assays. The disc diffusion method was employed to evaluate the antibacterial activities of four major infective pathogenic agents, namely, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis. Phytochemical screening of the extract shows that the plant leaves are rich in flavonoids, alkaloids, glycosides, saponins, steroids, terpenoids, tannins and phenolic compounds. Both the plant extracts exhibited strong DPPH and superoxide radical scavenging activities in a dose-dependent manner. The DPPH scavenging activities by Catharanthus roseus and Ocimum basilicum extracts were found to be 78.62±5.4% and 62.72± 4.2%, respectively. At the concentration of 100 µg/ml, the superoxide radical-scavenging activities of methanol extracts of Catharanthus roseus and Ocimum basilicum were found to be 72.36±3.21 and 68.76±3.16, respectively. Moreover, both the extracts showed a remarkable inhibition of bacterial growth at a concentration of 300 μg/ml compared to the two other doses tested (100 and 200 μg/ml). The overall results of this study can be considered as very promising in the perspective of obtaining new drugs from plant sources, especially when the medical importance of the tested microorganisms is considered. The current research offers experimental proof that the leaves of Ocimum basilicum and Catharanthus roseus possess potential antibacterial and antioxidant properties, suggesting that they could be employed as a safe treatment for infectious diseases. Further studies are warranted to elucidate and understand the antioxidants and antibacterial constituents / active principles of these plants using various biochemical and molecular biology tools such as LC/MS and GC/MS and in vivo studies.

 

Author(s)details:-

 

Rajamanickam Karthika
Department of Biochemistry, Mohamed Sathak College of Arts and Science, Affiliated to University of Madras, Chennai - 600 119, Tamil Nadu, India.

 

Packirisamy Meenatchi
Department of Biochemistry, Mohamed Sathak College of Arts and Science, Affiliated to University of Madras, Chennai - 600 119, Tamil Nadu, India and Department of Biochemistry, Bharathidasan University Constituent College for Women, Orathanadu 614 625, Thanjavur-District, Tamil Nadu, India.

Ramalingam Sundaram
Central Research Laboratory, Meenakshi Ammal Dental College and Hospital, Maduravoyal, Tamil Nadu, India.

 

Ayyakkannu Purushothaman
Department of Biochemistry, Mohamed Sathak College of Arts and Science, Affiliated to University of Madras, Chennai - 600 119, Tamil Nadu, India and Department of Biochemistry & Microbiology, PERI College of Arts and Science (Affiliated to University of Madras), PERI Knowledge Park, Chennai - 600 048, Tamil Nadu, India.

 

Please See the book here :-  https://doi.org/10.9734/bpi/ibs/v5/213

Optimization of Microwave and Conventional Extraction Methods to Extract Antioxidant from Onion Skin Extracts | Chapter 7 | Current Perspectives in Agriculture and Food Science Vol. 4

 The aim concerning this study was to form extracts from onion skin by utilizing MAE and conventional (Soxhlet and maceration) and test their antioxidant endeavor and phytochemical analysis.Manufacturers and analysts have recently enhance interested in utilizing the trash out from product and vegetable trades, due to allure inexpensive and extreme amount of potent bioactive entities. The experiment was conducted in Department of Processing and Food Engineering, Vaugh Institute of Agricultural Engineering and Technology, SHUATS, Prayagraj, India.Antioxidant activity (AOA) was determined by Diphenyl Picryl Hydrazyl (DPPH) method and Half-maximum inhibitory concentration (IC50) profit was recoded. Traditional techniques to extract antioxidant compounds from material upon which one writes need a lot of strength and take a long time to react. Low yields and compound shame are frequent effects of these means. The maximum TPC and TFC were found as 519.25 mg/g gallic acid equivalent (GAE) and 120.975 mg/g Quercetin equivalent (QE) individually, using 90% EtOH aggregation with microwave at 300W. EtOH (90%) OS extracts revealed the highest free radical scavenging endeavor with capacity f 400W of 86.980% with an IC50 worth of 38.516 µg/ml. Among all methods, Yield of TPC, TFC and AOA of material upon which one writes extract decreased using the following order: microwave helped extraction >soxhlet origin >maceration. As it maybe seen, cook gave the higher yield of phytochemicals and antioxidant exercise.

Author(s) Details:

Anjali Parmar,
Department of Processing Food and Engineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India.

Ajinkya Sanjay Deshmukh,
Department of Processing Food and Engineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10791

Assessment of Antioxidant Potentiality and Phenol Content in Four Cheilanthes Species from Northern Western Ghats, India| Chapter 5 | Current Overview on Pharmaceutical Science Vol. 2

 The purpose concerning this study was to explore the antioxidant potentials of Cheilanthes sp.whole plant with base. The antioxidant properties of CSWPR extracts were proven for their total antioxidants capacity accompanying 3-different patterns. Flavonoids are naturally present in generally plants and flavonoid is a group of polyphenolic compounds. They constitute most of the yellow, glowing and blue banner in the fruit.Analysis of the scavenging activity utilizing 1, 1-diphenyl-2-picrylhydrazyl (DPPH), ferric lowering power assays and N, N-dimethyl-p- phenylendiamine (DMPD) radical cation decolorization assay.The antioxidant projects of Cheilanthes sp. whole plant with core extracts were a positive equating between total flavonoids and phenolic content volume and observed DPPH radical scavenging action.The result signifies that the power Cheilanthes sp. whole plant with core is one of the organic sources of antioxidant compounds. The CSWPR extracts maybe attributed to their free radical scavenging exercise in the antioxidant mechanisms. The flavonoid and phenolic compounds came in addition, expected responsible for the antioxidant endeavor of CSWPR extracts.Cheilanthes species whole plant accompanying rhizome is a rich beginning of Phytochemicals including total antioxidant and phenolic compounds and it offers to the development very important-added amount from Cheilanthes species whole plants so reinforce today's moment in nutraceuticals and food uses for Human Health.

Author(s) Details:

P. N. Ghorpade,
Department of Botany, Shivaji University, Kolhapur – 416 004, (M.S.), India.

S. B. Thakar,
Department of Biotechnology, Shivaji University, Kolhapur - 416 004, (M.S.), India.

M. M. Dongare,
Department of Botany, Shivaji University, Kolhapur – 416 004, (M.S.), India.

M. V. Kale,
Department of Botany, Jaysingpur College, Jaysingpur – 416 004, (M.S.), India.

J. P. Jadhav,
Department of Botany, Jaysingpur College, Jaysingpur – 416 004, (M.S.), India.

Please see the link here: https://stm.bookpi.org/COPS-V2/article/view/9167

Bioactive Ingredients in Germinated Brown Rice and Its Consumption | Chapter 12 | Current Research in Agricultural and Food Science Vol.1

This study was aimed to investigate the content of bioactive ingredients and antioxidant properties of
brown rice and germinated brown rice and evaluate the status of using germinated brown rice of
consumers. The total phenolic content, total flavonoid content and percent DPPH inhibition were
measured at different wavelengths by a 96-well spectrophotometer. The quantitative results of the
germinated brown rice extracts treatments showed the presence of phenolic compounds, flavonoids
and the ability of DPPH to inhibit free radicals. The highest total phenolic content was observed in
GL8 with 1465 μg GAE per gram of dry matter and the lowest treatment was 525 μg GAE per gram of
dry matter. The highest total flavonoid content was found in the GL6 treatment with 193 μg QE per
gram of dry matter and the lowest treatments was 27.95 μg QE per gram of dry matter. The inhibition
percentage for scavenging DPPH radical was highest in the GL10 treatment, being 78.38%. More
than 80% of consumers agreed that germinated brown rice more nutritious, 65% of consumers
reported the positive effect of germinated brown rice in reducing blood sugar after using for 3 months

Author(s) Details

Do Tan Khang
Biotechnology and Development Institute, Can Tho University, Vietnam.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221