Artemia salina lethality and histopathological studies onBacopa monnieri leaf extract

2017 ◽  
Author(s):  
Natthawut Charoenphon ◽  
Niwat Kangwanrangsan ◽  
Wannee Jiraungkoorskul
Keyword(s):  
Gallic Acid ◽  
Phenolic Compound ◽  
Histological Analysis ◽  
Artemia Salina ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Histopathological Studies ◽  
Gallic Acid Equivalent ◽  
Lc50 And Lc90 ◽  
Cellular Swelling

Bacopa monnieri leaf aqueous and methanolic extractions at 1, 3, 5 and 24 hours were determined for the highest amount of total phenolic compound and used for evaluating the toxicity test against Artemia salina at varied concentrations as 0, 5, 50, 100, 500, 1000, 2,500 and 5,000 ppm, by determining the median and 90% lethal concentration, LC50 and LC90, respectively, within 24 hours. The result revealed that the total phenolic compound measurements in 1, 3, 5 and 24 hours were 70.58+2.74, 70.52+1.63, 67.11+2.51 and 79.01+2.87 mg of gallic acid equivalent per gram of aqueous extractions, and 37.88+1.57, 43.08+2.74, 45.86+2.68 and 55.31+3.60 mg of gallic acid equivalent per gram of methanolic extractions, respectively. Due to the highest amount of total phenolic compound, the 24-hour aqueous extract of B. monnieri leaf expressed the 24-h LC50 and LC90 values in A. salina and they were 3,577.90 and 6,440.22 ppm, respectively. Under histological analysis, pathological lesions like cellular swelling, and elongation of the epithelial cells and edema were observed. More additional, cells protruding into the lumen and absence of microvilli were also found.

scholarly journals Artemia salina Lethality and Histopathological Studies of Siam Weed, Chromolaena odorata

2017 ◽  
Vol 16 (4) ◽  
pp. 131 ◽  
Author(s):  
Anushika Sirinthipaporn ◽  
Kanitta Jiraungkoorskul ◽  
Wannee Jiraungkoorskul
Keyword(s):  
Gallic Acid ◽  
Phenolic Compound ◽  
Aqueous Extract ◽  
Artemia Salina ◽  
Total Phenolic ◽  
Cytotoxicity Test ◽  
Chromolaena Odorata ◽  
Total Phenolic Compound ◽  
Histopathological Studies ◽  
Gallic Acid Equivalent

Siam weed, <em>Chromolaena odorata</em>, leaves, stem, and root were extracted with aqueous and ethanol solvents within 1, 3, 5 and 24 hours. The extractions were determined amount of total phenolic compound using Folin-Ciocalteu reagent. The extract that showed the highest amount of total phenolic compound was used for evaluating the cytotoxicity test against <em>Artemia salina</em> at varying concentrations as 0, 50, 500, 5,000 and 50,000 ppm. The cytotoxicity data were determined the median and 90% lethal concentration, LC<sub>50</sub> and LC<sub>90</sub>, respectively, within 24 hours. The result revealed that the highest amount of total phenolic compound was 198.02+3.96 mg of gallic acid equivalent per gram of aqueous leaf extraction in 24 h. Therefore, the 24-hour aqueous extract of <em>C. odorata</em> leaf expressed the 24-h LC<sub>50</sub> and LC<sub>90</sub> values in <em>A. salina</em> were 43, 551 and 78,391 ppm, respectively. The lesions were observed in intestinal parts such as edema, deformation or elongation of the enterocytes, blebbing cells, and pyknotic cells.

scholarly journals Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times

2021 ◽  
Vol 9 (6) ◽  
pp. 1053-1061
Author(s):  
Mustafa Bayram ◽  
Semra Topuz ◽  
Cemal Kaya ◽  
Rahmi Ertan Anlı
Keyword(s):  
Phenolic Compounds ◽  
Methyl Ester ◽  
Gallic Acid ◽  
Phenolic Compound ◽  
Vanillic Acid ◽  
Acid Methyl Ester ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Oak Chips ◽  
Acid Methyl

This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.

scholarly journals Investigation on the Phenolic Content in Moringa oleifera and Its Antimicrobial Activity

2020 ◽  
Author(s):  
Sourav Kumar Das ◽  
Bharanii Dharan J. ◽  
Pavitra P.V. ◽  
Sriya Das ◽  
Smruti Prangya Behera ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Gallic Acid ◽  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Moringa Oleifera ◽  
Total Phenolic ◽  
Vast Number ◽  
Phenol Compounds ◽  
Total Phenolic Compound ◽  
Soxhlet Apparatus

Background: One of the most commonly cultivated plant is Moringa oleifera because it has high medicinal in South India and nutritional values. The phytochemicals in it are widely used for the rapeutic purposes. It has a high economic value because of its usefulness traditionally and has a vast number of bioactive compounds. Phenol is one of the most common antimicrobial compounds found in the seeds of M. oleifera. Methods: In this study we aim to analyse Total Phenolic Compound (TPC) and to observe its antimicrobial activity. Seed extracts were prepared using ethanol in Soxhlet apparatus for 36 hrs. The quantification of phenolic compound was done by spectrophotometric method using gallic acid as standard. The crude extract was characterized by HPLC and FTIR, showed that it contained phenol compounds confirmed by specific peak in some areas. FTIR and showed that it contained phenol compounds confirmed by specific peak in some areas. FTIR revealed the following bonds: 3280.92 cm-1 (O–H groups of phenols), 2922.16 cm-1 (C-H groups of phenols), 1544.98 cm-1 (C=O carbonyl group) and 1230.58 (C-O group of phenol) and 1743.65 cm-1 (C=C group of aromatic compounds). Whereas HPLC analysis of and library search confirmed peaks matches with Gallic acid standard. Moringa seeds were characterized by FTIR before extracted. Therefore the highest Total Phenolic Compound found to be 11.85 mg GAE/g (Gallic Acid Equivalent) was reached at 1: 5 ethanol solvent ratio and 3 days extraction time.Conclusion: This M. oleifera extract showed antimicrobial activity against Pseudomonas aeruginosa (MTCC 1688), Bacillus subtilis (MTCC 8561), Staphylococcus aureus (MTCC 3160) and Proteus mirabilis (MTCC 3310). The anti-microbial activity of the M. oleifera seed is due to the presence of various phytochemicals like phenols. Also it exhibits, a broad-spectrum antimicrobial activity that proves further research is needed to elucidate other bioactive compounds over other pathogens.

scholarly journals Antioxidant Activity of Averrhoa bilimbi Linn. Leaves Extract Using Two Different Types of Solvents

2021 ◽  
Author(s):  
Raja Nurul Ashiqin Raja Arifin ◽  
Juliana Jumal
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Skin Diseases ◽  
Water Extract ◽  
Ethanolic Extract ◽  
Natural Antioxidant ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Different Types ◽  
Gallic Acid Equivalent

Exposed to the pollution has led to generation of reactive oxygen species (ROS) in human skin. ROS generated cause many skin diseases such as skin-aging, inflammation, melanogenesis and skin cancer. ROS is a family of oxygen-based free radicals that contains or capable of producing an unpaired electron. Antioxidant is a molecule that can inhibit the reaction of free radical from ROS by donating its electron. Averrhoa bilimbi Linn. (AVBL) is one of the potent natural antioxidant belongs to the group of Oxalidaceae which can be widely found in Asia including Malaysia. Traditionally, this plant has been used to treat many diseases such as cough, itchiness, pimple, fever and inflammation. As a result, much attention has been directed towards the studies regarding the potential of this plant in treating disease. The present study was undertaken to assess the antioxidant activity of AVBL leaves extract. The AVBL leaves were extracted using sonicator with ethanol and distilled water as two different types of solvent. The total phenolic content (TPC) and flavonoid content (TFC) of this study were determined by using Folin-Ciocalteu reagent and aluminium chloride colometric assay. Antioxidant activity of the plant extract was tested using 2,2- diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing power (FRAP). From the analyses, water extract of AVBL possessed greater extraction yield (11.231%) as compared to ethanolic extract (5.358 %). However, ethanolic extract of AVBL leaves revealed higher result of TPC (126.4±0.35 mg/g gallic acid equivalent), TFC (32.80±0.37 mg/g quercetin equivalent), DPPH (0.0019±0.0003) and FRAP (41.81±0.45 mg/g gallic acid equivalent). The results of TPC and TFC have strongly positive correlation with antioxidant capacity (r = 1). Thus, it can be concluded that this plant is a potent source of natural antioxidant.

scholarly journals Phytochemicals and In-Vitro Antioxidant Activities of Aloe Vera Gel

2020 ◽  
Vol 44 (1) ◽  
pp. 33-41
Author(s):  
Md Nazim Uddin ◽  
Subrata Chandra Roy ◽  
Abdulla All Mamun ◽  
Kanika Mitra ◽  
Md Zahurul Haque ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Aloe Vera ◽  
The Other ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Aloe Vera Gel ◽  
Gallic Acid Equivalent

The phytochemicals (total phenolic, tannin, flavonoid, alkaloid, and saponin) contents in the Aloe vera gel derived from the leaf of Aloe vera (L.) Burm. f. (Synonym Aloe barbadensismiller) were extracted and their antioxidant capacity was studied by Ferric reducing antioxidant power assay (FRAP), by free radical-scavenging capability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Three different solvents with three different polarities CH3OH, CH3OH: HCl, CH3CH3OH: H2O were used at v/v ratio of 100, 98:2, 70:30, respectively. The acidified methanol solvent extracted the highest amounts of phytochemicals including total phenolic (4.64 mg gallic acid equivalent/g), tannin (3.84 mg tannic acid equivalent/g), alkaloid (662 mg piperine equivalent/g), and saponin (353 mg diosgenin equivalents/g) compared to the other two solvents. Similarly, in the extract with acidified methanol solvent, high level of total antioxidant activity (about 12 mg gallic acid equivalent/g) and scavenging effects expressed as 50% inhibition concentrations (IC50) for DPPH and ABTS assay were determined to be about 61 μg/mL and 371 μg/mL, respectively, which are higher than those with the other two solvents. The gel extract could be used as a potent antioxidant in medicine and food industries. Journal of Bangladesh Academy of Sciences, Vol. 44, No. 1, 33-41, 2020

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

2020 ◽  
pp. 108201322094400
Author(s):  
Tacila RJ Santos ◽  
Paula RB Feitosa ◽  
Nayjara C Gualberto ◽  
Narendra Narain ◽  
Luciana CLA Santana
Keyword(s):  
Solid State ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Seed Flour ◽  
Pharmaceutical Industries ◽  
Acetone Extracts ◽  
Gallic Acid Equivalent

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

scholarly journals Antioxidant Activities, Total Phenolic Compound And Pigment Contents of Tropical Sargassum sp. Extract, Macerated In Different Solvents Polarity

2019 ◽  
Vol 22 (1) ◽  
pp. 73 ◽  
Author(s):  
Jelita Rahma Hidayati ◽  
Ervia Yudiati ◽  
Delianis Pringgenies ◽  
Zaenal Arifin ◽  
Diah Tri OktaviyantI
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenolic Compound ◽  
Pigment Contents ◽  
Chlorophyll A Content

Exposure of sunlight lead tropical Sargassum sp. to maintain their growth and moreover to bring up their secondary metabollite for life struggling. Sargassum sp. has bioactive compounds that has a potential antioxidant acitivity such as phenolic compounds as well as chlorophyll and carotenoids. This research was conducted to determine antioxidant activities, phenolic compound and pigmens of Sargassum sp. with different solvent that have different polarities. Sample was macerate with n-heksana, ethyl acetate, methanol and aquadest. All the parameters were done spectrophotometrically. IC50 was used to determine the antioxidant activity by antiradical scavenging activity using DPPH (515 nm). Total phenolic compound were tested by Folin-Ciocalteu solution  and used gallic acid as standard (725 nm). The chlorophylls a content were measured at wavelength 662 nm and 645 nm and carotenoids were measured at wavelength 470 nm. The results showed best IC50 is achieved by aquadest extract (72.95 ±0.22 ppm). The highest Total phenolic compound is achieved by ethyl acetat extract (120.29 ±0,404 mg GAE/g sample). The highest chlorophyll a content is achieved by ethyl acetat extract (18.23 ± 0,049 mg/g sample) and the highest carotenoid content is achieved by ethyl acetat extract extract (60.65 ±0,008  µmol/g sample). It can be concluded that aquadest extract can be categorized as the strong antioxidant and antiradical activity, ethyl acetat as a medium antioxidant activity. The simple and save methods of aquadest extract promising that Sargassum  sp. frorn Indonesia is a good candidate compoud for nutraceutical and cosmeceutical approach.  

scholarly journals Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

2021 ◽  
Vol 11 (6) ◽  
pp. 14736-14750
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Compound ◽  
Functional Food ◽  
Chronic Toxicity ◽  
Functional Foods ◽  
Rheological Parameters ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Acute And Chronic Toxicity

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

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