Antioxidant Activity of some Extracts from Gamma irradiated Purslane (Portulaca oleracea) Plant

Sallam, Essam M.; Anwar, Mervat M.

doi:10.17957/ijab/15.0246

Cited by 9 publications

(15 citation statements)

References 18 publications

(20 reference statements)

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“…The highest value was for 10 kGy dose. These results are in agreement with those of Ibrahim et al (); Sallam and Mervat () who evaluated the effect of different doses of irradiation on antioxidant level and its activity in pomegranate and purslane plant. Antioxidant activities were determined by Diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing power (FRAP), and β‐carotene bleaching (βCB), they reported that total antioxidant contents and their activities increased with increasing the irradiation dose.…”

Section: Resultssupporting

confidence: 93%

“…It seems that irradiation might induce compose small molecules large of phenolic (Table ), these results agree with Rafiee, Jafari, Alami, and Khomeiri () who mentioned that microwave increased the yield of Phenolic compounds extract from OL compared with maceration method. Ibrahim et al () reported that ethanolic 50% extract of irradiated pomegranate peel and seed at dose level of 6 kGy had higher TPC, TFC, and antioxidant activity compared to 3 and 9 kGy Extraction of irradiated purslane plant at 9 kGy by methanol is considered to be the effective one to obtain natural phenolic acid compounds than at 5 and 7 kGy (Sallam & Mervat, ).…”

Section: Resultsmentioning

confidence: 99%

“…Mali, Khedkar, and Lele () and Ibrahim, Fawzy, Kamal, Sayed, and Mohammed () mentioned that irradiation increases phenolic compounds and antioxidant activity of pomegranate peel. Although some studies reported that γ irradiation can enhance the antioxidant activities, Alothman, Bhat, and Karim () and Sallam and Mervat () reported that (γ) irradiation decreases antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

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Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Shalaby

Anwar

Sallam

2018

J Food Process Preserv

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The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf‐life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf‐life of meat products.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Shalaby

Anwar

Sallam

2018

J Food Process Preserv

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“…Harrison and Were [ 26 ] studied the irradiation effects of almond skin extracts and found that TPC increased at 4 and 12.7 kGy. A similar increase of TPC and TFC was reported in the literature for irradiated Purslane (Portulaca oleracea) Plant [ 27 ] and Dill herb irradiated at 2, 4, and 8 kGy [ 28 ]. This increase of the TPC is due to the release of phenolic compounds from the glycosidic components and degradation of the larger phenolic molecules into smaller ones by gamma irradiation [ 26 ].…”

Section: Resultssupporting

confidence: 83%

Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.

Salem

Ouesleti

Khammassi

et al. 2018

BioMed Research International

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Nowadays, recent studies have demonstrated that plant-derived foods were characterized by their richness in bioactive phytochemicals and their consumption has a protective effect for human health. The effects of ionizing radiation on phytochemical properties of cooked Malva sylvestris L. (Mallow) were investigated. Irradiation increased significantly (P<0.05) the total polyphenols and flavonoids content of cooked Mallow. Irradiation at 2 and 4 kGy doses resulted in a significant increase in the DPPH and ABTS radical-scavenging ability of cooked Mallow extracts. There was no significant change on carbohydrate, lipid, ash, and protein content. While the mineral composition of K and Na was affected slightly after irradiation, the amounts of Mg, P, Ca, Fe, Z, and Cu remain unaffected at 2 kGy and reduced slightly at 4 kGy. The antimicrobial activity was unaffected after irradiation. Postirradiation storage studies showed that the cooked irradiated Mallow was microbiologically safe even after 20 days of storage period. Sensory properties of cooked irradiated Mallow were unaffected by the treatment. This study supports that cooking process followed by gamma irradiation did not compromise the chemical composition and sensory characteristics of Mallow.

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“…The above ground portions of the plant are a part of folk medicine used in several countries due to its high anti-asthmatic, antipyretic, antiascorbic, febrifuge, diuretic, antiseptic, antitussive, vermifuge, and antispasmodic effects (Khazdair et al, 2019;Alu'datt et al, 2019;Catap et al, 2018). Different extracts of the plant have been shown with hypocholesterolemic, bronchodilatory, neuropharmacological, wound healing, analgesic, hypolipidemic, anti-inflammatory, anti-aging, antibacterial, hypoglycemic, antioxidant, and skeletal muscle relaxant (Sallam and Anwar, 2017;Ahmadi et al, 2021;Kaveh et al, 2017). Other studies have reported that Portulaca oleracea L. shows protective effects…”

Section: Introductionmentioning

confidence: 99%

Phytochemical screening, antioxidant, and antimicrobial activity of different Portulaca oleracea L. extracts growing in Kashmir Valley

Khursheed¹,

Jain²

2021

J Biochem Technol

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This research aimed to evaluate phytochemicals composition, antibacterial, antioxidant, and antifungal activity of different solvent extracts of P. oleracea L. (purslane) growing in Kashmir Valley. Different solvent extracts of the aerial parts of P. oleracea were prepared including aqueous, methanolic, ethanolic, acetone, and hexane. Qualitative phytochemical analysis was performed by different tests and quantitative analysis for total flavonoids and total phenolics was performed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, nitro blue tetrazolium (NBT) assay, and FARP assay. Finally, the antimicrobial activity was evaluated through the disc-diffusion method. Results indicated that P. oleracea is very rich in phytochemical composition and revealed the presence of phenols, tannins, steroids, flavonoids, alkaloids, saponins, terpenoids, and anthraquinones. Total flavonoids and phenols were found significantly in these extracts while acetone extract showed the highest total flavonoids content (21.75 ± 0.21) and ethanolic extract showed the highest phenolic content (31.97 ± 0.32) mg g -1 dry matter (DM). Acetone extract possesses the highest antioxidant activity. The antibacterial activity was analyzed against S. aereus, E. coli, and M. luteus and antifungal activity against Aspergillus flavus and Fusarium oxysporum. Each extract showed significant antifungal and antibacterial activity but the highest was revealed by ethanolic extract of P. oleracea. Ethanolic extract yielded minimum inhibition concentration (MIC) values of 0.14, 0.05, 0.07, 0.62, and 0.73 mg/ml against S. aereus, E. coli, M. luteus, Fusarium oxysporum, and Aspergillus flavus, respectively. In conclusion, P. oleracea growing in Kashmir Valley showed rich phytochemical composition, strong antioxidant, antibacterial and antifungal activities.

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Antioxidant Activity of some Extracts from Gamma irradiated Purslane (Portulaca oleracea) Plant

Cited by 9 publications

References 18 publications

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.

Phytochemical screening, antioxidant, and antimicrobial activity of different Portulaca oleracea L. extracts growing in Kashmir Valley

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