Antioxidant activity and phenolic profile of various morphological parts of underutilised Baccaurea angulata fruit

Baccaurea angulata fruit inhibits lipid peroxidation and induces the increase in antioxidant enzyme activities

“…B. angulata belongs to the Euphorbiaceae family. The characterization of B. angulata, as reported earlier [13], showed that the fruit is an antioxidant-rich plant with phytochemical constituents, including many phenolic and flavonoid compounds. Therefore, the antioxidant potential of phytochemical-rich B. angulata fruit merits further investigation.…”

“…In our previous study [13], ultra high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) analysis of B. angulata WF, SK and PL indicated the presence of many phenolic and flavonoid compounds. In this present study, we now show that B. angulata WF, SK and PL decreased the plasma content of MDA, the product of lipid peroxidation.…”

“…B. angulata juices were able to reverse the reduced SOD activities induced by the high-cholesterol diet. After 12 weeks of experimental feeding, highest SOD activity was recorded in PL group (Table 3), which could be due to the higher content of carnosic acid in B. angulata pulp [13]. Carnosic acid is a natural benzenediol abietane diterpene which is known as a major antioxidant in the herb rosemary (Rosmarinus officinalis L.) [40].…”

SPF Test from Baccaurea lanceolata Muell.Arg Fruit Isolates

“…Previous study were conducted on several species such as B. angulata baccaurea (better known as dayak blimbing) which performed antioxidant activity based on DPPH assay with IC 50 value of 53.68 mg/100 (Jauhari, et al, 2013), while this result correlated with another study by Ahmed, et al (2015) who revealed that B. angulata methanol extract had several major phenolic flavonoids, with total carotenoid contents that greater in the fruit rather than the other part. Another related study was also revealed on B. ramiflora containing isolates 6'-O-vanilloylisota-chioside with antioxidant capacity (DPPH) 36.9 ppm (Yang, et al, 2007).…”

Paradigm Shift: Focusing on Plant-Based Natural Antimicrobials

“…The most common and sufficient sources of these novel biologically active compounds such as phenolic compounds and vitamins are diets which are rich in fruit, vegetables, and minimally-refined cereal [5] in addition to medicinal and aromatic plants [6,3]. The growing concern about bacterial resistance to antibiotics has culminated in a considerable interest in investigating the antimicrobial effects of different plant extracts and essential oils against a range of bacteria, in order to develop better classes of natural antimicrobials which are capable of controlling infection, preserving food and being used in the food and pharmaceutical industries [7].…”