Immunocontraceptive activity guided fractionation and characterization of active constituents of neem (Azadirachta indica) seed extracts

1998 ◽  
Vol 60 (3) ◽  
pp. 235-246 ◽  
Author(s):  
S Garg ◽  
G.P Talwar ◽  
S.N Upadhyay
Keyword(s):  
Azadirachta Indica ◽  
Active Constituents ◽  
Seed Extracts

Extraction, isolation and characterization of Bauhinia variegata flower

2020 ◽  
pp. 9-12
Author(s):  
Akanksha Gupta ◽  
Abhishek K Tripathi ◽  
Pushpraj S Gupta
Keyword(s):  
Biological Activities ◽  
Molecular Formula ◽  
Native Plant ◽  
Compound A ◽  
Active Constituents ◽  
Chromatographic Techniques ◽  
Isolation And Characterization ◽  
Soxhlet Apparatus ◽  
Bauhinia Variegata

Background: Bauhinia variegata Linn. is a native plant of Asia and China. B. variegata is found in tropical regions of the world. It belongs to family Leguminosae. It is used for diarrhea, hemorrhoids, constipation, piles, edema, leprosy, wounds, tumors, etc.  Objective: The objective of the present study was to perform extraction of B. variegata flower and isolation of active constituents from the extract. Materials and Methods: The ethanolic extraction of B. variegata flower was performed using the Soxhlet apparatus. The isolation of active constituents from the extract was performed using chromatographic techniques. In column chromatographic studies, n-hexane- [dichloromethane (DCM)] (2:8) was used as an eluting system and further purified through thin layer chromatography (TLC). Compound A and B were isolated through chromatographic techniques, then the molecular formula and characterization of these compounds were carried out with mass and infrared (IR) spectral analysis. Results and Discussion: The percentage yield of B. variegata ethanolic extract (BVE) was found to be 20.8% w/w. The different fractions were F1 having 12.5 grams with n-hexane, F2 (17.1 grams) with CH2Cl2, F3 (21.2 grams) with EtOAc, and F4 (13.4 grams) with EtOH. Compound A and B were isolated from the solvent fractions of n-hexane-DCM (2:8) and EtOAc-DCM (1:9), respectively. The compound A was characterized as 3-hydroxy-6-methoxy-2-phenyl-4H-chromen-4-one. The compound B was characterized as 3-hydroxy-6-methyl-2-phenyl-4H-chromen-4-one. Conclusion: Thus, B. variegata flowers possess active components that need to identify their biological activities.

Production and characterization of activated carbons from neem bark (Azadirachta indica)

2021 ◽  
Author(s):  
C. E. Ouedraogo ◽  
K. N. Aboua ◽  
D. B. Soro ◽  
M. Diarra ◽  
L. Meité ◽  
...  
Keyword(s):  
Azadirachta Indica ◽  
Activated Carbons

Characterization of microRNAs from neem (Azadirachta indica) and their tissue-specific expression study in leaves and stem

3 Biotech ◽  
2021 ◽  
Vol 11 (6) ◽  
Author(s):  
Sujay Paul ◽  
Paula Reyes-Pérez ◽  
Paola Isabel Angulo-Bejarano ◽  
Aashish Srivastava ◽  
Sathishkumar Ramalingam ◽  
...  
Keyword(s):  
Azadirachta Indica ◽  
Expression Study ◽  
Specific Expression ◽  
Tissue Specific ◽  
Tissue Specific Expression

Effects of termite damage to maize of seed extracts of Azadirachta indica and Piper guineense in farmers' fields

1999 ◽  
Vol 133 (4) ◽  
pp. 403-407 ◽  
Author(s):  
V. C. UMEH ◽  
M. F. IVBIJARO
Keyword(s):  
Azadirachta Indica ◽  
Planting Density ◽  
Piper Guineense ◽  
Termite Attack ◽  
Macrotermes Bellicosus ◽  
Maize Yields ◽  
Natural Insecticides ◽  
Cropping Seasons ◽  
Local Plants ◽  
Seed Extracts

The efficacy of insecticides derived from two local plants was tested on termites infesting maize in maize–cassava–‘Egusi’ melon intercrops in two farmers' fields in south-western Nigeria during the 1989/90 and 1990/91 cropping seasons. The intercrops consisted of 40000, 20000, and 10000 maize plants/ha, with a fixed population of 10000 plants/ha of both cassava and melon. The insecticides were aqueous extracts of ripe seeds of neem (Azadirachta indica A. Juss) and the crude seed oil of Piper guineense Schum And Thonn, each at 10% concentration at the rate of 390 litres/ha and 18 litres/ha, respectively. On the plots treated with these natural insecticides, damage by termites [Microtermes spp., Macrotermes bellicosus Smeathman = nigeriensis Sjostedt and M. subhyalinus Rambur (Isoptera: Termitidae)] was significantly lower and maize yields higher than on the control plots. The mean percentage of maize stems attacked by termites (considering all categories of termite damage) in untreated plots during the trials ranged between 0–22% in 1989 and 2–46% in 1990. Planting densities did not significantly influence termite attack on maize. Cassava and melon plants or cassava tubers were not attacked by termites in any of the trials and their yields were not affected by insecticide treatments or planting density of maize.

scholarly journals Recovery of Iron Nanoparticles from Mine Wastewater Using Plant Extracts of Eucalyptus Globulus, Callistemon Viminalis and Persea Americana

Minerals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 859
Author(s):  
Lovasoa C. Razanamahandry ◽  
Assumpta C. Nwanya ◽  
Michael O. Akharame ◽  
Badeggi U. Muhammad ◽  
Seteno K.O. Ntwampe ◽  
...  
Keyword(s):  
Removal Efficiency ◽  
Plant Extracts ◽  
Eucalyptus Globulus ◽  
Solid Phase ◽  
Persea Americana ◽  
Precipitation Reaction ◽  
Mine Wastewater ◽  
Callistemon Viminalis ◽  
Seed Extracts

Mine wastewater (MW) is often rich in heavy metals that can have measurable effects on humans. The storage and treatment of MW remains a challenge for most mining companies. Iron (Fe) in MW was removed by using extracts from Eucalyptus globulus (EG); Callistemon viminalis (CV); and Persea americana (AS). Fe was removed from MW samples with an initial concentration of 5.53 mg Fe mL−1; 4.63 mg Fe mL−1 and 4.40 mg Fe mL−1 using EG leaves, CV flowers and AS seed extracts, respectively. Conditions of the MW decontamination were studied by varying the dosage of the plant extracts, the temperature of the medium and the contact time between the MW and the plant extracts. Undiluted plant extracts—which were mixed with the MW and heated at 45 °C for 3 h—gave the highest Fe-removal efficiency for CV (70%) and AS (53%) extracts, respectively. Similarly, EG extracts, albeit heated at 25 °C, showed a higher Fe-removal efficiency (85%) than the CV and AS extracts at low to high temperatures. The residual Fe concentration in the MW was 0.83 mg Fe mL−1, 1.39 mg Fe mL−1 and 2.07 mg Fe mL−1 for EG, CV and AS extracts, respectively. Residue solid-phase deposits from the precipitation reaction of the MW with the plant extracts were collected and analyzed. Fe was among the byproducts detected in the deposited material. The characterization of the annealed solid-phase deposits revealed Fe precipitates as maghemite-C (Fe2O3) and magnetite (FeFe2O4) nanoparticles. Therefore, the MW quality and form were improved, making it reusable for other purposes.

scholarly journals Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1129
Author(s):  
Ola Lasekan ◽  
Fatma Dabaj
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Aroma Extract Dilution Analysis ◽  
Butanoic Acid ◽  
Active Constituents ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays ◽  
Baked Potato ◽  
Phenyl Acetaldehyde

The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread.

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