Browsing by Subject "Phytochemicals"

Now showing 1 - 3 of 3

Open Access
Comparative analysis of antioxidant activities and phytochemical properties of some culinary herbs
(University of North Bengal, 2016-03) Dev Chaudhuri, Sandip; Shah, Anju; Chakraborty, Usha
The present work aimed to evaluate the antioxidant activities as well as phytochemical analysis of leaf extracts of some commonly used leafy spices such as Murraya koenigi (Mk), Coriandrum sativum (Cs), Trigonella foenum-graecum (Tfg) and Mentha x piperita (Mp). Lyophilised plant extracts (LPEs) were obtained by hot water extraction (HWE) process followed by rotavap and lyophilisation. Among the herbs tested, Mk showed the highest antioxidant activity in DPPH Scavenging (77.35 % mg-1 of LPE), superoxide anion radical scavenging (60.21 % mg-1 of LPE) and hydrogen peroxide scavenging (57.21 % mg-1 of LPE) model. Tfg showed least activity in DPPH scavenging (33.15 % mg-1 of LPE) and superoxide anion radical scavenging (25.36 % mg-1 of LPE) assay while Cs had the least activity in hydrogen peroxide scavenging (43.70 % mg-1 of LPE) system. Phytochemical investigations revealed the presence of major primary and secondary metabolites. MK possessed highest amount of phenolics (5.70 mg GAE g-1 of LPE), soluble sugars (68.18 mg GLE g-1 of FTW) and proteins (69.84 mg BSAE g-1 of FTW) and plant pigments (total chlorophyll 6.22 mg g-1 of FTW and total carotenoid 0.19 μg g-1 of FTW) among the herbs. SDS-PAGE and HPLC finger printing had been performed for analysis of protein patterns and phenolic compounds respectively. In conclusion, addition of culinary herbs and leafy spices that show high to moderate antioxidant activity with an excellent amount of phytochemicals in dietary items would go a long way in assuring human health and wellness as well as enhancement of the disease fighting capacity against oxidative stress related disorders.
Open Access
Deterioration of Antioxidant and Antidiabetic Activity of Seven Taruls Through Boiling
(University of North Bengal, 2014-03) Ghosal, Mitali; Kalwar, Premlata; Mandal, Palash
The underground edible rhizomes and tubers are commonly known as "Taruls' in Darjeeling Himalaya and are mostly available during winter season. These vegetables are consumed as raw or processed through boiling for making them more palatable by local people of Darjeeling Himalaya. The methanolic extracts of raw and boiled (ten minutes) taruls were screened for their in vitro antioxidant potential by DPPH and ABTS' free-radicals, reducing power, metal chelating. nitric oxide, superoxide, hydroxyl radical scavenging capacity and anti-lipid peroxidation assays along with measuring in vitro antidiabetic activity by a-glucosidase and a-amylase inhibition. Our present study demonstrated that in majority of experimental assays, the performance of Dioscorea alata (ghar tarul) was best followed by Ipomoea batatas (red and white cultivar of sakarkanda) and D. hamiltonii (ban tarul), which showed stronger free-radical scavenging activity, high degree of different polyphenol content as well as antidiabetic capacity except for the iron-induced metal chelation where Sechium edule (squash-jara) was excellent performer. Therefore it can be stated that the extracts of different taruls might help in preventing or slowing the progress of various oxidative stress induced diseases. Our study also showed that in every antioxidant assays the scavenging activity reduced with boiling. As boiling decreases bioactive potency, it can be suggested that some alternative strategies should be developed during post-processing through which valuable phytochemicals of taruls might be preserved.
Open Access
Effect of solvents on qualitative and quantitative phytochemical constituent profiles of fresh leaves of TV26
(University of North Bengal, 2019-03) Labar, Reha; Sen, Armab; Bhattacharya, Malay
The aim of this study was to qualitatively and quantitatively screen and identify major phytochemical groups from leaves extract of TV26 extracted by nine different solvents having different polarities. Qualitative screening suggested acetone, methanol, ethanol and ethyl acetate to be the most potent solvent for various phytochemical extractions like flavonoid, tannin, steroid, diterpenes, terpenoids, coumarin, cardiac glycoside, saponin, protein and reducing sugar. The highest percent of radical scavenging was recorded in cold water extracts (5mg/ml) i.e. 91.10% and was at par with 93.40% percent scavenging activity of ascorbic acid taken as standard (5mg/ml). Methanol, acetone, ethanol and ethyl acetate gave the best results with the total phenol content value (GAE) recorded as 100.60mg/g, 87.07mg/g, 58.73 mg/g and 51.47mg/g respectively with methanol giving the best result. Acetone extracts (5mg/ml) showed higher ferric reducing power with IC, value 426.45+ 1.12 μg/ml compared to the standard (ascorbic acid) 270.35-0.66 μg/ml. Our findings suggest that the polar solvents were more beneficial and potent against the other non polar counterparts during phytochemical extraction but the polarity of solvents need not be in increasing order since we can assume from our results that acetone being less polar than ethanol, methanol and water showed better results. In addition to different polarities, state of the sample and extraction technique is also crucial for better extraction.