H. Punetha

Antioxidant Assay and Antifungal Activity of Essential Oil and Various Extracts from Alpinia allughas Roscoe: A Potent Zingiberaceous Herb

Abstract The present study describes antifungal activities and antioxidant assays of essential oil and different extracts from Alpinia allughas (Zingiberaceae) rhizomes. The essential oil was found to be remarkable fungicide according to its inhibition action against all tested pathogens like Colletotricum falcatum, Rhizoctonia solani, Sclerotinia sclerotium and Sclerotium rolfsii followed by different extracts obtained in dichloromethane, methanol, hexane and petroleum ether respectively with their MIC values ranging from 31.25 to 500 μg/ml. The essential oil showed higher phenolic contents (61.33 μg/ml) than the extracts. The antioxidant assay evaluated in essential oil and extracts by different methods revealed good to moderate antioxidant potential with different values viz. (160.77-239.17 μg/ml) in Fe3+ reducing power, (86.10-217.08 μg/ml) in Fe 2+ metal chelating ability, (59.12-137.28 μg/ml) in DPPH, (59.07-145.03 μg/ml) in OH radical, (69.70-161.32 μg/ml) in NO radical and (49.38-229.58 μg/ml) in superoxide anion scavenging activities respectively in comparison to the standard antioxidants, BHT, catechin, gallic acid and ascorbic acid. Based on the aforementioned results obtained, the herb A. allughas can be a good source to develop a safe, ecofriendly and sustainable natural, food preservative.

Antioxidative Properties and Mineral Composition of Defatted Meal of Oileferous Brassica Germplasm

Abstract Brassica defatted meal possess technologically functional properties due to presence of health-promoting phytochemicals such as phenolics, vitamins C & E, phytic acid, flavonoid, promising anticarcinogenic dietary compounds and has the potential to be a good ingredient for use in aquaculture, animal and human diets. The present study focused on evaluating the antioxidative properties and mineral composition of defatted meal of 25 oileferous Brassica genotypes. The study revealed that all the methanolic extracts of defatted meal showed good to moderate in vitro antioxidative activity in a dose dependent manner at levels of 5-20 mg/mL in comparison to standard antioxidants viz. gallic acids, catechin and BHT. The maximum reducing power was observed in Bio22 at 700 nm in a dose dependent manner followed by Bio24 and Bio9. The methanolic extracts of Bio2, Bio4 and Bio20 exhibited maximum scavenging activity at dose level of 20 µL of the extract. The chelating activity was observed to be maximum in Bio11 followed by Bio14 and Bio24. The total phenol content (TPC) and ortho-dihydroxy phenol content varies from 0.057-0.112 g/100 g and 0.007-0.027 g/100 g respectively. Mineral analysis revealed different quantitative make up of N, P, K, Ca, Mg, Fe, Mn, Cu and Zn in all the 25 genotypes.

Phytochemical Diversity Among Parts of Zingiber roseum Rosc. Extracts With Their Antioxidant and Antifungal Activity

Abstract The present study focussed on phytochemical analysis of Zingiber roseum through GC & GC-MS, antifungal and antioxidant activities of methanolic extracts of seed, rhizome and perianth of the plant. GC-MS analysis was done by using GC MS-QP 2010 Plus equipment revealed diverse chemical make-up of the constituents. Among identified constituents ascorbic acid 2, 6-dihexadecanoate, 2-(4-hydroxy-3-methoxyphenyl)-3,7-dimethoxy-4h-chromen-4-one, hexadecanoic acid metyl ester, 9,12-octadecadienoic acid (Z,Z) and β-citronellal were found as major compounds in methanolic extracts from seeds, rhizome and petals respectively. The antifungal activity was done by disc diffusion methods for which extracts were tested against Fusarium accuminata. Among them the extracts were found to be remarkable fungicide according to its inhibition action against Fusarium accuminata. The in vitro antioxidant activity of the methanol extracts were evaluated by DPPH radical scavenging, FRAP assay and metal chelating activity. The antioxidant assay revealed good to moderate antioxidant potential with different IC50 values with respect to Fe3+ reducing power (200.34-438.79 μg/ml), Fe2+ metal chelating ability (310.80-469.69 μg/ml) and DPPH anion scavenging activities (215.99-884.40 μg/ml) in comparison to known standards. Based on present findings it has been concluded that this herb can be a good source to develop a safe, eco-friendly and sustainable natural, food preservative.

Antioxidative potential of defatted meal from exotic collections of Indian mustard (Brassica juncea)

The present study was directed to evaluate antioxidant potential of methanolic extract from defatted meal of twenty Exotic collections (EC) of Brassica juncea for selection of desirable breeding germplasm having functional value in term of antioxidative potential. Being antioxidative in nature, B. juncea may be used as an alternative in place of synthetic ones. Total antioxidant activity and phenol content was observed in the range 14.204 to 26.973 mg/g and 5.39 to 7.47 mg/g, respectively. In term of IC50 value Hydroxyl radical, nitric oxide & superoxide radical scavenging was maximum in EC564649 where as DPPH radical scavenging was maximum in EC552583 (YS). Metal chelating activity was maximum in EC564641.

Spiked Ginger Lily (Hedychium spp.) Oils

Abstract Food is the first requirement for human being. In modern era, packaged foods are becoming a popular practice. For long-term sustainability of the natural qualities of foods, various food preservatives are used in packaged foods. A novel food preservative should have qualities to protect and save the foods from oxidative deterioration, spoilage, and pathogenic attack of microorganisms and be safe for human use. Essential oils are good natural food preservatives and flavoring agents and are the complex mixtures of mono and sesquiterpenoides. They have a complex composition, the potency of their essential oils, and their mode of action to preserve or flavor the foods varies from species to species. Moreover synergetic and antagonistic effects of the major and minor constituents have to be considered. In present chapter, the chemical variation of essential oils of different Hedychium species from different ecological niches of the Indian Himalayas is presented. The major marker compounds of the oils were 1,8-cineole, linalool, limonene, caryophyllene, eudesmols, and α-cadinol, etc. Among these compounds linalool and limonene are used as flavor agents while the other compounds in pure form or in the oil are used as antioxidants to prevent oxidative deterioration and to save the foods from the spoilage by attack of pathogens. Because of its pleasant spicy aroma and taste, 1,8-cineol (eucalyptol) is also used in flavorings, fragrances, and cosmetics. Cineole-based oils are used as flavoring in various products, including baked goods, confectionery, meat products and beverages. Linalool is used as antimicrobial agent. These major compounds present in Hedychium species, if isolated, can be good food preservative besides source of iron, manganese, zinc, cadmium, nickel, phosphorus, and nitrogen which are present in them.

Chemical composition and in vitro antioxidant potential of essential oil and rhizome extracts of Curcuma amada Roxb

Abstract The chemical composition of hydro-distilled essential oil from rhizomes of Curcuma amada was analysed. Nineteen compounds representing 77.31% of the total essential oil were identified by GC and GC-MS. Rhizomes were extracted by various solvents with different polarities using various antioxidant assay systems. The petroleum ether extract showed potent DPPH radical scavenging activities (IC50 = 18.98 ± 0.05) and reducing power (A700 = 0.861 ± 0.001). Ethyl acetate extract exhibited remarkable nitric oxide radical scavenging activity (IC 50 = 5.97 ± 0.09) higher than that of ascorbic acid (IC50 = 6.05 ± 0.02). The essential oil showed promising superoxide radical scavenging activities (IC50 = 15.30 ± 0.03 μg/ml) as compared with ascorbic acid (IC50 = 15.28 ± 0.01). The results indicate that the oil and organic extracts from rhizomes of C. amada could serve as an important bioresource of antioxidants for food and pharmaceutical industries.

Investigating the Role of Phenolics and Antioxidative Defense Machinery of Brassica juncea (Indian mustard) During Progressive Infection of Alteraria blight

Abstract Seven genotypes of Indian mustard (Brassica juncea) collected for quantitative phenolic assay and in vitro antioxidant activity during infection of Alternaria brassicae. Phenols, o-dihydroxy phenols and flavonols content were higher in resistant varieties than susceptible. Total phenol and o-dihydroxy phenolic contents increased while flavonol content decreased with disease progression. Antioxidant activities including reducing power, 2,2’-diphenyl-1-picrylhydrazyl radical scavenging, chelating activity on Fe+2, revealed the increment in ROS level during infection but suddenly fall down in late infected stage. The antioxidant level found quite high in resistant variety while low in susceptible. The increasing antioxidant activity supports the hypothesis that there is a fine regulation of antioxidative system which is the part of signaling pathways activating defense responses.