A study on in vitro antioxidant activity of aqueous seed extract of sesbania sesban (l) merr.

The present study was done to investigate the in vitro antioxidant activity of aqueous extract of Sesbania sesban seeds. The assays such as DPPH, Chelation, ferrous ion, ABTS, Superoxide radical, hydroxyl radical assay, FRAP assay and total antioxidant activity were done to assess the antioxidant potential of the seed extract. The extract was tested at a concentration range of 100 – 500 μg/ml for all the assays and the values were compared with a standard. The results obtained showed that the radical scavenging activity was in a dose dependent manner and found to increase with increase in concentration of the extract. The IC50 value was calculated for the assays and tabulated for inference. Different assays revealed different levels of radical scavenging potential of the extract and exhibited as a better antioxidant source for therapeutic applications.

In vitro Antioxidant activity and Phytochemical composition of Syringodium isoetifolium

Seagrass are the marine flowering plants found mainly in clear, shallow estuaries and coastal waters. In all temperate and trophical region seagrasses grow both internally and subtidally. One such seagrass namely Syringodium isoetifolium has many medicinal properities. This seagrass have most promising pharmacological activities which may include anti-inflammatory, anticancer, antidiarrheal, antihaemorrhoidal activities. This study is focussed on the phytochemical evaluation and in vitro antioxidant activity of aqueous, ethanol and hydroalcoholic extract of Syringodium isoetifolium. The qualitative analysis of Syringodium isoetifolium shows the presence of tannin, saponin, flavonoids, steroids, terpenoids, alkaloids, anthraquinone, polyphenol and coumarin. In all the three extracts only ethanol shows the high concentration of phytocompounds. Emodins, glycoside and anthocyanin were found to be absent in all the three extracts. Quantitative analysis of total phenol, flavonoid, saponin and tannin were found to be 193.10 ±13.52, 106.11 ± 7.42, 52.96 ± 3.64 and 81.30 ± 5.69. Superoxide anion radical, Nitric oxide and Hydroxy radical scavenging assay showed that Syringodium isoetifolium was an excellent scavenger of these radicals. These results are an indication of the potent antioxidant property of the extract and may be responsible for some of the therapeutic uses of Syringodium isoetifolium.

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the evolution of antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) and low molecular weight (LMW) compounds content of the WSs aged through alternative technology using three micro-oxygenation levels (MOX) and nitrogen control (N). Results revealed the ability of phenolic compounds from aged WSs to scavenge free radicals during storage in bottle. Among the in vitro antioxidant-activity methods, FRAP assay was the more effective to differentiate WSs according to the ageing technology. Concerning the overall influence of storage in bottle on antioxidant activity, and TPI and LMW compounds content, the higher results were obtained for the MOX modalities (O15, O30 and O60), which showed a similar evolution. In summary, this study provides innovative information, demonstrating that the differences between the aged WSs imparted throughout the ageing process (resulting from different MOX levels) were mostly retained, and only slight modifications during storage in bottle were found.

Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy

Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.

Phytochemical profile and in vitro antioxidant activity of Emelia M (EMB), Mshikazi and Delosma H herbal medicines as demonstrated in THP-1 and Jurkat leukaemia cell lines

Background: Three decoctions, namely Emelia M (EMB), Mshikazi and Delosma H are used by traditional health practitioners in KwaZulu-Natal, South Africa to treat and manage leukaemia and related conditionsObjectives: This study evaluated the in vitro antioxidant activity and phytochemical profile of the aqueous extracts of Emelia M (EMB), Mshikazi and Delosma H decoctions.Methods: Antioxidant activity of the extracts was evaluated using1-diphenyl-2-picrylhydrazyl (DPPH), glutathione (GSH), phosphomolybdate and thiobarbituric acid reactive substance (TBARS) assays. Phytochemical screening was used to determinethe presence of compounds.Results: The DPPH radical scavenging activity was similar to ascorbic acid for EMB and Delosma H, but not for Mshikazi. At 24 h, EMB increased GSH in both THP-1 and Jurkat cells similar to Delosma H while Mshikazi demonstrated the lowest activity. At 48 h, EMB and Delosma H revealed increased GSH in THP-1 cells with no significant decrease in GSH levels in Jurkat cells. However, EMB showed the lowest lipid peroxidation activity compared to Delosma H and Mshikazi after 24 h treatment of both cells. Phenols, flavonoids, terpenoids, saponins were present in all extracts.Conclusion: Extracts of the three decoctions possess both antioxidant and prooxidant properties through high scavenging activity and increased in lipid peroxidation. Keywords: Antioxidants; herbal medicines; Emelia M; Mshikazi; Delosma H.

Antioxidant and Xanthine Oxidase Inhibitory Potential of Aqueous Extract of Ferula Asafoetida

Background: Ferula asafoetida is a dried latex that is exuded from rhizome or taproot species. Organosulfides are primarily responsible for flavour and odour of asafoetida.Ferula asafoetida is a natural medicine good for asthma and bronchitis. is also used to relieve stomach gas, digestive issues. It is usually added while cooking to hormonise the sweet, sour, salty, spicy taste of the food. Increased activity of xanthine oxidase is involved in the medical condition known as gout, which is characterized by hyperuricemia that leads to deposition of uric acid in the joints resulting in painful inflammation. Aim: To analyse the anti-oxidant and xanthine oxidase inhibitory potential of aqueous extract of Ferula asafoetida. Materials and Methods: Preparation of the aqueous seed extract of Ferula asafoetida done by hot percolation method. Phytochemical screening, in vitro antioxidant activity and xanthine oxidase inhibitory potential was done by standard procedures. The data were analyzed statistically by a one - way analysis of variance (ANOVA) followed by Duncan’s multiple range test was used to see the statistical significance among the groups. The results with the p<0.05 level were considered to be statistically significant. Results: The phytochemical screening revealed that the extract is rich in phytoconstituents. DPPH radical scavenging activity established the potent in vitro antioxidant activity (p<0.05) of Ferula asafoetida extract. The extract was also efficient in inhibiting the activity of xanthine oxidase enzyme (p<0.05) in a concentration dependent manner. Discussion: The extract has potent antioxidant and xanthine oxidase inhibitory potential, although the activities are less compared to the standard drug. Conclusion: The Ferula asafoetida extract can be used to treat gout and to combat various other disorders associated with xanthine oxidase activity.