Sirajudheen Anwar

Hierarchical cluster analysis and chemical characterisation of Myrtus communis L. essential oil from Yemen region and its antimicrobial, antioxidant and anti-colorectal adenocarcinoma properties

Abstract The hydrodistilled essential oil obtained from the dried leaves of Myrtus communis, collected in Yemen, was analysed by GC–MS. Forty-one compounds were identified, representing 96.3% of the total oil. The major constituents of essential oil were oxygenated monoterpenoids (87.1%), linalool (29.1%), 1,8-cineole (18.4%), α-terpineol (10.8%), geraniol (7.3%) and linalyl acetate (7.4%). The essential oil was assessed for its antimicrobial activity using a disc diffusion assay and resulted in moderate to potent antibacterial and antifungal activities targeting mainly Bacillus subtilis, Staphylococcus aureus and Candida albicans. The oil moderately reduced the diphenylpicrylhydrazyl radical (IC50 = 4.2 μL/mL or 4.1 mg/mL). In vitro cytotoxicity evaluation against HT29 (human colonic adenocarcinoma cells) showed that the essential oil exhibited a moderate antitumor effect with IC50 of 110 ± 4 μg/mL. Hierarchical cluster analysis of M. communis has been carried out based on the chemical compositions of 99 samples reported in the literature, including Yemeni sample.

Docking Based 3D-QSAR Study of Tricyclic Guanidine Analogues of Batzelladine K As Anti-Malarial Agents

The Plasmodium falciparum Lactate Dehydrogenase enzyme (PfLDH) catalyzes inter-conversion of pyruvate to lactate during glycolysis producing the energy required for parasitic growth. The PfLDH has been studied as a potential molecular target for development of anti-malarial agents. In an attempt to find the potent inhibitor of PfLDH, we have used Discovery studio to perform molecular docking in the active binding pocket of PfLDH by CDOCKER, followed by three-dimensional quantitative structure-activity relationship (3D-QSAR) studies of tricyclic guanidine batzelladine compounds, which were previously synthesized in our laboratory. Docking studies showed that there is a very strong correlation between in silico and in vitro results. Based on docking results, a highly predictive 3D-QSAR model was developed with q2 of 0.516. The model has predicted r2 of 0.91 showing that predicted IC50 values are in good agreement with experimental IC50 values. The results obtained from this study revealed the developed model can be used to design new anti-malarial compounds based on tricyclic guanidine derivatives and to predict activities of new inhibitors.

Ajwain (Trachyspermum ammi L.) Oils

Abstract Trachyspermum ammi (L.)—commonly known as ajwain or caraway—is native to Egypt and widely grown all over Iraq, Iran, Afghanistan, Pakistan, and India. The seeds of T. ammi (L.) are widely used in India and eastern Asia, both in diet and in traditional medicine. They contain fiber (11.9%), carbohydrates (38.6%), tannins, glycosides, moisture (8.9%), protein (15.4%), fat (18.1%), saponins, flavone, and mineral matter (7.1%). Essential oil prepared from seeds contains thymol (50–60%), γ-terpinene, and p -cymene, along with α- and β-pinenes, α-thujen, myrcene, 1,8-cineole, and carvacrol. Ajwain is an important commercial plant due to its essential oil, which is used in the flavor/food industries. Ajwain oil contributes to a wide range of medicinal applications, such as antibacterial, antifungal, anti-inflammatory, antioxidant, antibacterial, cytotoxic, antilithiasis, nematicidal, anthelmintic, and antifilarial activities. Its seeds exhibit remarkable digestive and antiseptive properties and are used in traditional medicine, primarily to control bowel disorders such as indigestion, flatulence, colic, and diarrhea. They are also used as a stimulant, stomachic, carminative, aromatic, antispasmodic, antihypertensive, antiseptic, antiparasitic, antiscorbutic, antihistamine, vermicide, emmenagogue, and sialagogue. The ajwain oil components, thymol and carvacrol, have attributes for antibacterial and antifungal action against wide range of microbes. This distinctive contribution by ajwain oil components makes it a good food preservative candidate to prevent food spoilage caused by bacteria and fungi.

Myrtle (Myrtus communis L.) Oils

Abstract In the movement to decrease the use of chemical food preservatives, the most promising currently available alternatives are essential oil-based food preservatives. Aromatic plants produce volatile compounds contained in essential oils. These nonnutritional molecules exert a wide range of effects, including antibacterial, antifungal, and antioxidant effects. Their high biodegradability, medicinal importance, and low toxicity to mammals give essential oils important advantages compared with chemical preservatives. Myrtus communis is an aromatic evergreen perennial shrub or small tree, with small foliage and deep fissured bark. It is native to Southern Europe, North Africa, and West Asia. It is distributed in South America, North western Himalaya, and Australia and widespread in the Mediterranean region. Myrtus species have been reported as very rich in volatile oils, phenolic acids, flavonoids, tannins, anthocyanin pigments, and fatty acids. Myrtle essential oil compounds classified into three main categories: terpenes (monoterpene and sesquiterpene hydrocarbons), terpenoids (oxygenated monoterpenes and sesquiterpenes), and phenylpropanoids. The antibacterial properties of myrtle essential oils and extracts against pathogenic bacteria were reported in many studies and obtained results are promising. The myrtle antifungal effect may also be attributed to essential oil and phenolic compounds that are known to cause cell membrane damage, causing leakage of cellular materials and ultimately the death of the microorganism. Several reports describe the antioxidant activities of different extracts and compounds obtained from myrtle leaves and other parts. In this chapter, various qualities of myrtle extracts and essential oils, such as antibacterial, antifungal, and antioxidant properties with respect to food, are summarized. These properties are attributed to the chemical constituents of the essential oil and extracts. The scientific information in this chapter is interpolated and correlated for the possibility of using myrtle essential oil in food preservation.

In vivo anticlastogenic effect of silymarin from milk thistle Silybum marianum L.

OBJECTIVE: Silymarin, extracted from the seeds of Silybum marianum L. (Milk thistle), is traditionally used for treating various illnesses such as diabetes, cancer, inflammation, hepatitis, liver cirrhosis, and renal problems. Acute cytotoxicity and genotoxicity studies have been reported with ambiguous outcomes; however, its relevant anticlastogenic potential is not yet evaluated. This study was aimed to evaluate in vivo subacute anticlastogenic properties of silymarin to validate its use as a medicinal agent. MATERIALS AND METHODS: Silymarin was isolated from seeds of milk thistle. Various genotoxicity bioassays of silymarin were performed using mice. First, the bone marrow cell proliferation was estimated by calculating mitotic index. Second, the chromosomal abnormalities in mice bone marrow cells were studied. Third, micronucleated polychromatic erythrocytes (MPE) test and in vivo activation of sister chromatid exchanges (SCEs) were carried out in mice bone marrow cells. Finally, primary spermatocytes were analyzed to estimate genotoxic effect of silymarin on germ cells. RESULTS: We found that silymarin is capable of inducing a significant increase (P ≤ 0.05) in cell proliferation of bone marrow cells. There is no increase in chromosomal aberrations following silymarin treatments. Results clearly showed that it significantly (P ≤ 0.05) decreased the MPE. Likewise, it was found to be a negative inducer of SCEs. It decreased in total abnormal metaphase, SCEs, MPE, and aberrant diakinesis. CONCLUSION: The results demonstrated that silymarin has a strong anticlastogenic activity upon mice genome in somatic and germ cells, indicating its safe use as a medicinal substance. Furthermore, it is not only safe but also has protective effect from clastogens.

Ethnopharmacological survey of medicinal plants in Albaha Region, Saudi Arabia

Background: Local natural medicinal resource knowledge is important to define and elaborate usage of herbs, in systematic and organized manner. Until recently, there has been little scientifically written document regarding the traditional uses of medicinal plants in Al Bahah region. Objective: This pilot study aims to collect the ethnobotanical information from native populations regarding the benefits of medicinal plants of Al Bahah region, and determine if the traditional usage is scientifically established (proved) from literature. Materials and Methods: The survey collected data for 39 plant species recorded by informants for their medicinal benefits. The recorded species were distributed among 28 plant families. Leguminosae and Euphorbiaceae were represented each by 3 species, followed by Asteraceae (2 species), Lamiaceae (2 species), Apocynaceae (2 species), and Solanaceae (2 species). All the medicinal plants were reported in their local names. Analysis of ethnopharmacological data was done to obtain percentage of plant families, species, parts of plants used, mode of administration, and preparation types. Results: Total 43 informants were interviewed, maximum number of species were used to cure skin diseases including burns (3), wounds (7), warts (1), Leishmania (7), topical hemostatic (2), followed by gastrointestinal system, rheumatism, respiratory tract problems, diabetes mellitus, anti-snake venom, malaria, and eye inflammation. Conclusions: The study covered Al Bahah city and its outskirts. Ten new ethnobotanical uses were recorded such as antirheumatic and anti-vitiligo uses for Clematis hirsute, leishmaniasis use of Commiphora gileadensis, antigout of Juniperus procera, removing warts for Ficus palmata. Abbreviations Used: UI: Use Index, GI: Gastrointestinal tract, RD: Rheumatic disease, CVS: Cardiovascular diseases, UTI: Urinary tract infection, DM: Diabetes mellitus, RT: Respiratory infection, KSA: Kingdom of Saudi Arabia

Bitter Orange ( Citrus aurantium L.) Oils

Abstract The chemico-physical and composite characteristics of food and food products make them susceptible to microbial spoilage. Additives of CO2 in food products such as soft drinks can reduce growth of some microorganisms and induce others. Thermal treatments, to which ingredients and intermediate and final products can be subjected, affect the stability of these products. Since polyethylene terephthalate packaging cannot be thermally treated due the susceptibility of plastic material to heating, food and beverage stability relies upon the addition of preservatives, generally weak acids, such as sorbic and benzoic acids. New strategies for the stabilization of food free from traditional preservatives are constantly being investigated by the manufacturers. In fact, consumers are inclined to consider these preservatives as extraneous and unsafe because they have no connection with the food matrix. Furthermore preservatives could undergo chemical transformations giving origin to toxic compounds. In this scenario, the search for new strategies and new antimicrobials for stabilization of food and beverages has become a central goal for producers. Aromatic compounds and essential oils are an interesting alternative. However, their organoleptic impact and the variable composition of the essential oils (which can be reflected in their antimicrobial activity) limit the industrial use of these substances as preservatives. Furthermore, a stabilization strategy without the addition of excessive concentrations of the flavoring agent seems to be difficult to be realized. Bitter orange oils are obtained from different parts (peels, leaves, and flowers) of Citrus aurantium species. The most abundant component of the bitter oil is the monoterpene limonene that represents 65–97% of the oil, depending on several factors, mainly the extraction method, harvesting time of the plant material, and mainly the geographic origin of the oil. Bitter oil has been reported to possess various pharmacological properties. In this chapter, the antispoilage, antibacterial, antifungal, antioxidant, and flavoring property of bitter orange oil (C. aurantium species) for food preservation are discussed.

Saffron Crocus (Crocus sativus) Oils

Abstract Many studies have demonstrated the potential use of essential oils as food preservatives to help extend the shelf life of food products. Essential oil is proven to be active against a broad spectrum of antimicrobials, including both Gram-positive and Gram-negative bacteria. Additionally, the antifungal and antioxidant qualities of essential oil make it suitable for replacing synthetic preservatives. Saffron oil is one of the essential oil with food preservation qualities. Saffron crocus is indigenous to southwest Asia and is cultivated in Western Asia, Turkey, Iran, Greece, India, and Spain. Saffron oil is one of the most important and costliest oils in the world. Saffron oil is extracted mainly from the flowers and stigma. The major components of saffron essential oil are safranal (responsible for aroma), picrocrocin (bitter taste), and crocin (responsible for color), along with other carotenoids and terpenes. In this chapter, the antibacterial, antifungal, and antioxidant properties of saffron oil are discussed for its use in the food industry.

Jasmine (Jasminum sambac L., Oleaceae) Oils

Abstract An ideal food preservative should ensure that foods and food products remain safe and unspoiled. Essential oil as whole or its components can contribute in the prevention of food spoilage. The potency of naturally occurring antimicrobial agents or essential oil from plants varies from species to species. To achieve the goal of preservation using natural compounds/extracts/essential oils can be done by combining essential oil or its components from various species. Since an ideal agent should ensure the complete protection from food spoilage, mode of action, synergistic and antagonistic effects of the agent have to be considered. In this chapter, the potential value of jasmine essential oil for its antibacterial, antifungal, and antioxidant action is discussed for food preservation. Apart from other uses of jasmine essential oil, it has been found to be active against various gram-negative, gram-positive bacteria and fungi. This property of jasmine oil allows it to be used in food preservation. It also possesses antioxidant activity. The major components of jasmine essential oil are linalool, benzyl acetate, and benzyl benzoate. The linalool is a monoterpeniod alcohol also found in other antimicrobial essential oils. The antimicrobial activity of most terpenoids is linked to their functional groups, and it has been shown that the hydroxyl group of phenolic terpenoids and the presence of delocalized electrons are important for the antimicrobial activity. The mode of action of linalool is associated with membrane expansion, increased membrane fluidity and permeability, disturbance of membrane-embedded proteins, inhibition of respiration, and alteration of ion transport processes of microorganisms. Synergistic antimicrobial effect has been observed for linalool when combined with other groups of monoterpenoids, that is, phenolic monoterpenoid. Various regulatory bodies such as the European commission and US Food and Drug Administration have registered linalool to be a safe flavoring agent used for food products.