No abstract

Plants have been used long ago through man history of life for their use in food and medicinal drives. In modern life, natural products have been extracted and isolated from several kinds of plants for the development of new drugs. There are numerous interests in natural antioxidants extracted from medicinal plants, vegetables and fruits, which might help to prevent oxidative damage. One of such plants is plum Prunus domestica L., family Rosaceae. Samples from ‘African Rose’, and ‘Santa Rosa’ plum cultivars were collected from local market in Giza governorate, Egypt. The main phytochemicals of plums (fruit flesh and skin) were analyzed. Total polyphenols, flavonoids, tannins, anthocyanins, and reducing power were higher in ‘African Rose’ fruit. The ethanolic and ethyl acetate extracts of two plum cultivars were both high in the antioxidant effect with IC50 13.923 and 18.416 μg/ml of ethanolic extract of ‘African Rose’, and ‘Santa Rosa’ respectively. The IC50 of ‘African Rose’ and ‘Santa Rose’ extract against Caco-2 was 4 and 8.5 μg/ml. GC-MS analysis was carried out, fourteen and twenty one compound were identified in ‘Santa Rosa’ and ‘African Rose’ respectively. The fruits had an antimicrobial action against gram positive and negative bacteria. There was anticancer activity against 3 cell lines: Liver cell line (HepG2), colorectal adenocarcinoma (Caco-2) cell line, and breast cell line (MCF-7).

Celery seed oils can help in detoxification processes of the body as it facilitates the elimination of toxins and other harmful substances out of the body. This study aimed to assess biological activity of essential oils extracted from un-irradiated and irradiated celery seeds by gamma rays. Celery seeds were irradiated with different dose levels of gamma radiation; control, 2.5, 5.0, and 10.0 kGy. The highest increase of essential oil extracted was registered with a dosage level of 10.0 kGy (2.42%). The GC-MS analysis showed that, there were new compounds detected in the irradiated samples and others compounds were increased or decreased. The FTIR spectra showed alterations in functional groups of essential oils extracted from celery seeds upon gamma-irradiation. Total phenols, total flavonoids and antioxidant activity increased proportional to the increase in the irradiation dose level and the maximum increase obtained in the irradiation dose level 10.0 kGy. This may be an evidence on the biological value, there were anticancer activity against 2 cell lines, breast cancer cell line (MCF-7) and lung cancer cell line (A549). The best IC50 in A549 was 145 µg/ml in sample with irradiation dose level 5.0 kGy while the best IC50 in MCF-7 was 124 µg/ml in irradiated sample with dose 5.0 kGy. Also, the highest inhibition zone of S. aureus, B. subtilis and K. pneumoniae were obtained with the oil extracted from seeds irradiated with 5 kGy dose level, where E. coli and C. albicans were more pronounced for the oil gotten from the seeds irradiated with 10.0 kGy. The irradiation process for celery seeds may be promising for biological value of celery oils.

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, andphysicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methodswas that the fatty acid profiles wereacrossmethods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting methodfor the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

No abstract