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Pouteria campechiana (Kunth) Baehni. is used as a remedy for coronary trouble, liver disorders, epilepsy, skin disease, and ulcer. Therefore, the present study aims to investigate the antioxidant and hepatoprotective effect of polyphenolic-rich P. campechiana fruit extract against acetaminophen-intoxicated rats. Total phenolic and flavonoid contents of egg fruit were estimated followed by the determination of antioxidant activities. Treatment with P. campechiana fruit extract effectively scavenged the free radicals in a concentration-dependent manner within the range of the given concentrations in all antioxidant models. The presence of polyphenolic compounds were confirmed by high-performance thin-layer chromatography (HPTLC). The animals were treated with acetaminophen (250 mg/kg body weight; p.o.) thrice at the interval of every 5 days after the administration of P. campechiana aqueous extract and silymarin (50 mg/kg). Acetaminophen treatment was found to trigger an oxidative stress in liver, leading to an increase of serum marker enzymes. However, treatment with P. campechiana fruit extract significantly reduced the elevated liver marker enzymes (aspartate transaminase, alanine transaminase, and alkaline phosphatase) and increased the antioxidant enzymes (viz., superoxide dismutase and catalase) and glutathione indicating the effect of the extract in restoring the normal functional ability of hepatocytes. These results strongly suggest that P. campechiana fruit extract has strong antioxidant and significant hepatoprotective effect against acetaminophen-induced hepatotoxicity.

Objective: Limonia acidissima L. an underutilized edible fruit was evaluated for its antioxidant activity, free radical scavenging ability, proximate and amino acid analysis using established in vitro assay models. Methods: 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, trolox equivalent antioxidant capacity (TEAC) assay, hydroxyl radical scavenging activity (HRSA), ferric reducing antioxidant power (FRAP) assay, nitric oxide radical (NO) scavenging activity, total antioxidant activity (TAA) were carried out. The total phenolic (TP) and flavonoid contents (TF) of the extracts were determined and expressed as gallic acid and quercetin equivalents. Results: The highest percentage of phenol and flavonoid contents were observed in methanol and the lowest content was found in chloroform extract. Also, methanol extract recorded higher activity in DPPH , HRSA, FRAP and TAA whereas, ethyl acetate extract of the fruit was found to be active for ABTS þ radical scavenging activity. Further, water extract of the fruit exhibited potentially high nitric oxide radical scavenging activity than other solvent extracts. Moreover, the phenolic and flavonoid contents of the fruit extract significantly correlated with antioxidant capacity. Amino acid analysis revealed that among, all essential amino acids, the concentrations of isoleucine, phenylalanine and tryptophan were found to be present in higher amounts. Conclusion: Positive correlation was observed between polyphenolic contents and the antioxidant capacities. It is evident from the study that the fruit possess potent antioxidant activity with enormous health benefits and thus may be used in food and pharmaceutical applications.

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Introduction In this study, the antioxidative effectiveness, and polyphenolic content of methanol and aqueous extracts of spices such as Lippia adoensis (Koseret), Nigella sativa (Thikur azmud), Piper capense (Timiz), Thymus schimperi (Tosign) and Trachyspermum ammi (Netchazmud), consumed among people of Ethiopia were investigated. Methods The antioxidant activity was assessed via established in vitro assay models such as 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical quenching assay, reducing power assay and reactive nitrogen species (RNS) inhibitory potential. Total phenolics content was measured according to Folin-Ciocalteu's method and total flavonoid content was estimated by using Aluminium chloride colorimetric method. Results The results showed that the total phenolic content was highest in both methanol (720 ± 0.04 mg GAE/100 g extract DW) and aqueous (580 ± 0.08 mg GAE/100 g DW) extracts of L. adoensis . Among the five tested spices, the methanol and aqueous extracts of L. adoensis exerted the strongest DPPH radical quenching activity with IC 50 values of 49.17 ± 1.26 and 20.99 ± 8.6 μg/mL, respectively. Both methanol and aqueous extracts of L. adoensis showed notable reducing capacity. The highest RNS scavenging activity was shown by both methanol (IC 50 597.21 ± 6.99 μg/mL) and aqueous (IC 50 = 551.5 ± 28.9 μg/mL) extracts of L. adoensis . High to moderate positive correlations were observed between total phenolic contents and in vitro antioxidant assays. This indicates that the antioxidant activities of the tested spices are attributed to the phenolic contents. Conclusion The results of the present work revealed that the tested spices demonstrated high phenolic contents and antioxidant properties. Thus, these spices are worth considering as important sources of natural antioxidant agents.

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Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. is a traditional food consumed as vegetable or pickle in arid regions of India and eaten during famines. In Indian traditional medicine, the plant is used to treat diabetes, inflammation and etc. The aim of this study was to evaluate the antioxidant properties (DPPH, TEAC, TAA, FRAP, OH˙ and NO˙ radical scavenging activities) of the different extracts from aerial parts. The levels of total phenolics and flavonoids of the extracts were also determined. The extracts were found to have different levels of antioxidant properties in the test models used. Methanol and water extracts had good total phenolic and flavonoid contents showed potent antioxidant and free radical scavenging activities. The antioxidant activity was correlated well with the amount of total phenolics present in the extracts. The extracts and its components may be used as an additive in food preparations and nutraceuticals.

The effects of raw, dry heated and pressure cooked samples on total phenolic components and antioxidant activity in commonly consumed field bean, Dolichos lablab L. was investigated. The raw and processed samples were extracted with 70% methanol. Processing of legumes caused decreases in total phenolic content when compared to the raw samples. However, the dry heating caused remarkable increase in tannin contents (1.809±0.25 g GAE/ 100 g extract). Dry heated samples of D. lablab was found to possess the highest DPPH (IC 50, 2.53±0.17 μg/ml), TEAC (4649.8±38.4 μmol/g DM), OH˙radical (IC 50, 42.2 ±0.67 μg/ml) scavenging activities, inhibition of linoleic acid and ferric reducing capacity than other samples. The raw samples displayed the highest antihemolytic activity (59.6 ± 1.53%) and chelating capacity (74.2 ± 1.37 mg EDTA/g). Dry heat processing exhibited several advantages in retaining the antioxidant components and activities. The higher correlation was found the phenolic content with chelating (r 2 =0.933) and antihemolytic (r 2 =0.839) activities, but a poor correlation with other assays. Moreover, the content of tannins gave good correlation (r 2 =0.644-0.997) with all antioxidant assays. The low correlation values between total phenols and the antioxidative activity suggest that the major antioxidant compounds in studied seeds might be tannins.