The antioxidant potential of some herbal plant extracts (commercial products) was measured using variousin vitroassays. Among the extracts fromCurcuma longa, Caffea arabica, Tribulus terrestris, Bacopa monnieriandTrigonella foenum- graecum, theCurcuma longaand coffee bean extract (Caffea Arabica) showed greater antioxidant activity measured as scavenging of DPPH, superoxide radicals, reducing power and inhibition of microsomal lipid peroxidation.
Chicken curry, a popular traditional Indian recipe, was prepared by using deboned broiler meat chunks and spices. The product containing both meat chunks and gravy (1.0:2.5) was packed in polyethylene pouches, placed in waxed cartons and frozen and stored at -18 ± 2C for 6 months. During frozen storage, the free fatty acid (FFA) values (as percentage oleic acid) and thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.7-6.0. Marginal decreases in shear force values (34.5-30.0 N) for meat and in viscosity values (199.4-141.6 mP) for gravy were also observed. Similarly, the changes in Hunter color (L*, a*, b*) values were also marginal. Standard plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were 4.5, 2.2 and 2.1, respectively, in freshly prepared product and on storage for 6 months at -18 ± 2C, the corresponding counts were 2.3, 2.4 and 1.6, indicating that the product was microbiologically safe. Sensory scores indicated the ready-to-use chicken curry was acceptable after storage at -18 ± 2C for 6 months.
The new compounds 6,6a-dihydro-2,3-dimethoxy-9-nitro-11bH benzo [C]-fluoren 5,7-dione, 6,6a-dihydro-2,3-dimethoxy-9-chloro-11bH benzo[C]-fluoren-5,7-dione and 6,6a-dihydro-2,3-dimethoxy-9-fluoro-11bH benzo[C]-fluoren-5,7-dione were synthesized in high yields. They are analogues of naturally occurring lignan podophyllotoxin which exhibits anticancer activity. They are very essential to study anticancer activity.
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