Tag Archives: Antioxidant

A Review Study of the Chemical Constituents and Therapeutic Effects of Peganum Harmala L (Published)

Peganum harmala L  was used traditionally in different populations for many medical complains. It contained a wide range of chemical constituents.. The previous studies showed that the seeds of the plant and its constituents exerted antimicrobial, anticancer, antioxidant, antidiabetic and  analgesic effects and many other pharmacological activities. Harmaline, harmine, harmalol, harman, quinazoline derivatives, vasicine, vasicinone, anthroquinons and fixed oils are reported from seeds and roots of this plant. This plant is used as a medicine in Turkey, Syria, Iran, Pakistan, India, Egypt and Spain. This article presents comprehensive analyzed information on the botanical, chemical and pharmacological aspects of P. harmala.

Keywords: Antidiabeetic, Antioxidant, Harmaline, Peganum Harmala

Antioxidant Activity, Phytochemical and Antioxidant Levels of Musa Paradisciaca L. And Musa Sapientum L. At Various Ripening Stages (Published)

Musa paradisiaca L. (plantain) and Musa sapientum L. (banana) are tropical fruits that play a major role in the nutrition and health of people throughout the world. Analyses of the levels of antioxidants such as glutathione, caroteniods and vitamin E of two cultivars of Musa paradisaca and three cultivars of Musa sapientum revealed an increase in these antioxidants from the unripe to the overripe stage during ripening. The overripe stages of Musa paradisiaca L.cv. French (Bini plantain) and Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) were found to contain the highest level of glutathione (54.10±0.60 μg/g fresh weight and 47.79±3.45 μg/g fresh weight, respectively). The highest level of lycopene occurred in the overripe stages of Musa paradisiaca L. cv. False horn (Auchi plantain) and Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) with values 0.91±0.00 and 0.80±0.01 μg/gfresh weight, respectively. The highest level of vitamin E (20.20±1.99 μg/gfresh weight and 17.53±1.18 μg/gfreshweight) occurred in Musa paradisiaca L.cv False horn (Auchi plantain) and Musa sapientum L.cv Dwarf Cavendish (English banana). However β-caroetene was detected only in the unripe stage of Musa paradisiaca L.cv False horn (Auchi plantain) and the level of β-carotene was negligible. Phytochemical screening of the plantain and banana cultivars showed decreased levels of tannins, phenols and alkaloids but increased levels of saponins and flavonoids as ripening progressed except in Musa sapientum L.cv. Bluggoe cacambou (Cooking banana) where there was a decrease in the level of saponins. Antioxidant activity also increased with ripening in the plantain and banana cultivars, with their ripe and overripe stages having the highest values. Methanolic extracts of the plantain and banana cultivars showed higher antioxidant activity than that of aqueous extracts. The results obtained in this study showed that plantain and banana irrespective of the variety are good sources of antioxidants particularly when they are ripe and overripe.

 

Keywords: Antioxidant, Musa Paradisiaca, Musa sapientum, Phytochemical, ripening

Chemical Active Ingredients in Superiv® (Liquid Herbal Supplement) and Its Antimicrobial In-Vitro Assay (Published)

An experiment was carried out to evaluate the chemical active ingredients present in Superliv®, a liquid herbal mixture produced by Ayurvet India and marketed in Nigeria by Animal Care Konsult, using the essential oil method involving the extraction process, the gas chromatography and the mass selective detector (MSD) technique. Results from this study shows that the major active ingredient in the herbal supplement is Pyrimidine (83.33%) which has been considered as an effective antioxidant. The other part of the experiment assessed the In-vitro antimicrobial effect of Superliv®. Theherbal supplement (Superliv®) was incorporated into MacConkey agar medium which was prepared by suspending 47g in 1 litre of distilled water. Dissolved completely and then sterilized by autoclaving at 121oC for 15minutes. After cooling to about 55oC, it was poured into Petri-dish and sensitive Escherichia coli and Staphylococcus aureus were inoculated into the medium and incubated. The herbal supplement had no significant antimicrobial in-vitro effect on the gram positive and gram negative bacteria at the manufacturers recommended dosage. However at an increased concentration of 60 -100% it had inhibitory growth effect on the gram positive and while at 90-100% on negative bacteria.

Keywords: Antimicrobial, Antioxidant, Bacterial, Chemical., Herbal

Antioxidative Activity of the Almond Leaves (Terminalia Catappa) (Published)

The antioxidative activity of almond leaf was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH),total phenolic content and reducing power assays. The 80% methanolic leaf extracts had the highest percentage inhibition (73.42%) of free radical followed by water and then 95% ethanol extract. The IC50 values of 80% methanol (10.00mg/ml) was significantly lower than that of the standard, ascorbic acid (12.45mg/ml) and this reflected the ease with which they mop/scavenge free radicals. The three different solvent extracts from almond leaf had demonstrated its antioxidative action by scavenging (inhibiting) DPPH radical, with appreciable amount of phenols and its concomitant reducing activity. The DPPH and TPC had the same order: 80%methanol > water > 95% ethanol whereas the reducing power had 80% methanol > 95% > water. Almond leaf could also be used as natural and phytotherapy in the management of oxidative stress-related diseases.

Keywords: Almond Leaf, Antioxidant, Free radical

Evaluation of antioxidant activity of ethanolic extract from irradiated sunflower (Helianthus annuus L.) seeds hull (Review Completed - Accepted)

Sunflower seeds hull are by-products of the sunflower industry that has low economic value despite its high content of antioxidants such as phenolic compounds and recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. Thus, the aim of investigation to evaluate the antioxidant efficacy of ethanolic extract of irradiated sunflower (Helianthus annuus L.) seeds hull (Sakha- 153 variety) at dose levels of 0, 3, 6 and 9 kGy on total phenolic compounds and total antioxidant activity were studied, and the composition of phenolic compounds of ethanolic extract of non-irradiated and irradiated samples was determined by HPLC. The results exhibited that the all extract of samples under investigation possesses high stronger antioxidant activity, especially samples ethanolic extracts of irradiated at dose level of 6 kGy. For further confirmation, the ethanolic extract of irradiated samples at dose level of 6 kGy was investigated on beef minced meat model system. Different concentrations of ethanolic extract of irradiated samples at dose level of 6 kGy and Tert-Butylhydroquinone (TBHQ) were added to beef minced meat and cooked at 100±2ºC for 30 min. after cooling at room temperature, the cooked samples were stored at cold storage 4±1ºC for 7 days. Thiobarbituric acid reactive substances (TBARS) values proved that ethanol extract of Sakha- 153 sunflower hulls had a power of inhibiting lipid oxidation comparable to TBHQ and exhibit antioxidant activity superior to TBHQ in the beef minced meat model system. Furthermore, the results showed that the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy were effective in inhibiting lipid oxidation of sunflower oil. Thus, these results are very beneficial for using the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy as natural stronger antioxidant and cheap price in food industry field

Keywords: Antioxidant, Ethanolic extract, Sunflower seeds hull

Evaluation of antioxidant activity of ethanolic extract from irradiated sunflower (Helianthus annuus L.) seeds hull (Review Completed - Accepted)

Sunflower seeds hull are by-products of the sunflower industry that has low economic value despite its high content of antioxidants such as phenolic compounds and recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. Thus, the aim of investigation to evaluate the antioxidant efficacy of ethanolic extract of irradiated sunflower (Helianthus annuus L.) seeds hull (Sakha- 153 variety) at dose levels of 0, 3, 6 and 9 kGy on total phenolic compounds and total antioxidant activity were studied, and the composition of phenolic compounds of ethanolic extract of non-irradiated and irradiated samples was determined by HPLC. The results exhibited that the all extract of samples under investigation possesses high stronger antioxidant activity, especially samples ethanolic extracts of irradiated at dose level of 6 kGy. For further confirmation, the ethanolic extract of irradiated samples at dose level of 6 kGy was investigated on beef minced meat model system. Different concentrations of ethanolic extract of irradiated samples at dose level of 6 kGy and Tert-Butylhydroquinone (TBHQ) were added to beef minced meat and cooked at 100±2ºC for 30 min. after cooling at room temperature, the cooked samples were stored at cold storage 4±1ºC for 7 days. Thiobarbituric acid reactive substances (TBARS) values proved that ethanol extract of Sakha- 153 sunflower hulls had a power of inhibiting lipid oxidation comparable to TBHQ and exhibit antioxidant activity superior to TBHQ in the beef minced meat model system. Furthermore, the results showed that the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy were effective in inhibiting lipid oxidation of sunflower oil. Thus, these results are very beneficial for using the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy as natural stronger antioxidant and cheap price in food industry field.

Keywords: Antioxidant, Ethanolic extract, Sunflower seeds hull

Possible Anti-Hemolytic and Antioxidnt Role Of Ethanolic Extract Of Coriander On Irradiated Rats (Published)

Foods wealthy in antioxidants play an essential role in the prevention of diseases.Coriander (Coriandrum sativum L.), a conventional annual herb selected for assessing antihemolytic and antioxidant properties. To study the effectiveness of Coriandrum sativum as an antihemolytic and antioxidant agent, the oxidative stress was induced in rats by gamma radiation exposure with 4 Gy shot dose after 14 days oral administration of coriander extract (600 mg/kg b.wt). Exposing rats with 4 Gy gamma rays was significantly decreased RBCs, WBCs and Platelets counts. But the percentage of segmented cells as well as the activity of serum aspartate transaminase (AST) and endothline 1 (ET1) level was significantly increased after radiation exposure. Interestingly, among the tested parameter, the ethyl extract of coriander showed marked improvement in both haematological and biochemical changes. In conclusion, addition of coriander to food will increase the antioxidant content and may have potential as a natural antioxidant and thus inhibit unwanted oxidation processes.

Keywords: Antihemolytic, Antioxidant, Antioxidants, Coriandrum sativum L., Flavonoids, Gamma radiation

Assessment of Date Kernel as Natural Antioxidant and Anti-pathogenic Bacteria Source (Review Completed - Accepted)

Date (Phoenix dactylifera L.) kernels were assessed for their chemical composition, phenolics, antioxidant capacity, inhibiting lipid peroxidation and antibacterial activity against some pathogenic Gram-positive (Listeria monocytogenes, Staph. saprophyticus) and Gram-negative bacteria (E. coli, Salmonella enteric). Kernels from four cultivars Shishi, Menaify, Barhee and Khulas were used in this study, Phenolic compounds ranged from 740 to 1200 mg/100g in Menaify and Khulas cultivars, respectively. Ethanol extract of date kernels showed high antioxidant capacity against 1, 1-diphenyl-2 picryl hydrazyl from all tested cultivars with means of 88.88% at 500ppm and strong reducing power at concentration of 200ppm. Lipid peroxidation inhibition was recorded for all tested cultivars with means of 90.2% inhibition. Ethanol extract of date kernels was effective against Listeria monocytogenes, Staph. saprophyticus, Salmonella enteric but not against E. coli. Date kernels were more effective in inhibiting growth of Staph. saprophyticus bacteria than antibiotic chloramphenicol in this study. The results revealed that date kernels extract may have a good potential role in preventing the free radical species in food systems as well as the antibacterial role against some pathogenic bacteria.

Keywords: Anti lipid peroxidation, Antibacterial, Antioxidant, Date kernels, Ethanolic extract