Biological activity of Sapindus mukorossi Gaerten (Sapindaceae) aqueous extract against Thysanoplusia orichalcea (Lepidoptera: Noctuidae)

Eddaya, Taoufik; Boughdad, Ahmed; Sibille, Estelle; Chaimbault, Patrick; Zaîd, Abdelhamid; Amechrouq, Ali

doi:10.1016/j.indcrop.2013.07.045

Cited by 13 publications

(6 citation statements)

References 26 publications

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“…The fruit is famous for the natural surfactants (i.e., saponins) present in its pericarp. Apart from its traditional use in detergents and shampoo for hair, skin and clothing, the pharmacological and biological actions of this plant have been recently exploited in the fields of medicine [14,15] and herbicides [16,17]. Because of the chemical characteristics of its saponins, it has been used in food applications as a natural preservative and emulsifier [18].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Porous Biochar from Soapberry Pericarp at Severe Carbonization Conditions

et al. 2021

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The residue remaining after the water extraction of soapberry pericarp from a biotechnology plant was used to produce a series of biochar products at pyrolytic temperatures (i.e., 400, 500, 600, 700 and 800 °C) for 20 min plant was used to produce a series of biochar products. The effects of the carbonization temperature on the pore and chemical properties were investigated by using N2 adsorption–desorption isotherms, energy dispersive X-ray spectroscopy (EDS) and Fourier-transform infrared spectroscopy (FTIR). The pore properties of the resulting biochar products significantly increased as the carbonization temperature increased from 700 to 800 °C. The biochar prepared at 800 °C yielded the maximal BET surface area of 277 m2/g and total pore volume of 0.153 cm3/g, showing that the percentages of micropores and mesopores were 78% and 22%, respectively. Based on the findings of the EDS and the FTIR, the resulting biochar product may be more hydrophilic because it is rich in functional oxygen-containing groups on the surface. These results suggest that soapberry pericarp can be reused as an excellent precursor for preparing micro-mesoporous biochar products in severe carbonization conditions.

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Section: Introductionmentioning

confidence: 99%

Preparation of Porous Biochar from Soapberry Pericarp at Severe Carbonization Conditions

et al. 2021

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“…S. mukorossi saponins can be applied to remove heavy metals or hydrocarbons from polluted soil and waste water and for enhancing oil recovery, dye solubilization, and nanoparticle synthesis [4][5][6][7]. Moreover, S. mukorossi saponins are widely applied to pharmaceutical industry, due to its manifold pharmacological effects, including antimicrobial activity [8][9][10][11], antitumor functions [12][13][14], anti-inflammatory effects [15,16], and insecticidal activity [17,18]. S. mukorossi pericarps are a main source of saponins, which make up 7% to 27% of the whole fruit [19].…”

Section: Introductionmentioning

confidence: 99%

“…Specially, microwave energy enables heat to instantaneously and simultaneously transfer to the solvent and the entire material in the extraction process by the special heating mechanism with electromagnetic radiation. In recent years, MAE has been used to separate various bioactive components including saponins, essential oil, flavonoids, and terpenoids from plant materials [17,26,28,29].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave-Assisted Extraction Saponins from Sapindus mukorossi Pericarps and an Evaluation of Their Inhibitory Activity on Xanthine Oxidase

Deng

Liu

Zou

2019

Journal of Chemistry

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A microwave-assisted extraction (MAE) method was applied to separate saponins from Sapindus mukorossi pericarps. The most important factors of the six extraction parameters were selected using Plackett–Burman designs; therefore, the further extraction procedure was optimized using the Box–Behnken designs; meanwhile, the optimum processing parameters and well-pleasing saponins extraction rate were inferred. The final operation conditions were the ethanol concentration of 40%, soaking time of 3 h, particle size of 80–100 meshes, extraction time of 13 min, solvent-solid ratio of 19 mL/g, and microwave power of 425 W. Based on the optimal extraction parameters, the extraction rate of the saponins by means of MAE technique reached 280.55 ± 6.81 mg/g, which exceeds yields acquired using conventional manners. Saponins from S. mukorossi have obvious xanthine oxidase inhibitory properties in vitro compared with allopurinol. The saponins displayed a type of competitive inhibition of xanthine oxidase. In conclusion, a MAE technique in association with a response surface design provides an efficient extraction tactics, which could sufficiently isolate saponins from S. mukorossi pericarps; further, this technique could be applied to the dissociation of other bioactive substances from plant sources. In addition, the saponins may be a promising alternative to conventional medicine to treat gout and other inflammation-associated disorders to mitigate the side effects of traditional drugs.

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“…Pesticides are used irrationally in agriculture, putting the people at danger of acute toxicity( [24][25][26]). As a result, there is a need to improve food control at the local level through toxicological analysis, as well as to implement a pesticide monitoring strategy for agricultural pesticides.…”

Section: %mentioning

confidence: 99%

Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017

et al. 2021

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Food poisoning is a significant public health problem. The aim of this study was to investigate the epidemiological characteristics of food poisoning events in Agadir prefecture in Morocco. Data on food poisoning events was compiled and analyzed from 2015 to 2017. The food poisoning database was created using Excel software, and the data was classified for statistical analysis. In Agadir prefecture, 11 food poisoning events were recorded over the past three years, involving 163 persons and resulting in two deaths. There were 7 and 4 events in the urban and rural areas, respectively. Females were most exposed (67.5%). The annual average morbidity rate was 27.2/100,000, the global lethality rate was 1.3%, and an average of 14.8 persons was involved in a poisoning event. Adolescents make up a quarter of the cases. Most cases occurred in closed communities. The foods involved in these poisoning events were eaten raw. The most common food related with poisoning was meat products. Only six events had samples taken for microbiological testing of the food remaining implicated in the outbreak of these events, and the findings revealed that Salmonella and Escherichia coli were identified in four of the six events, while Candida albicans and total coliforms were detected in two of the six events. Foodborne illness prevention and control should be carried out in closed communities by improving food safety supervision, implementing an effective food poisoning early-warning system, and establishing a surveillance, inspection, and early-warning system for food contaminants and foodborne diseases.

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Biological activity of Sapindus mukorossi Gaerten (Sapindaceae) aqueous extract against Thysanoplusia orichalcea (Lepidoptera: Noctuidae)

Cited by 13 publications

References 26 publications

Preparation of Porous Biochar from Soapberry Pericarp at Severe Carbonization Conditions

Preparation of Porous Biochar from Soapberry Pericarp at Severe Carbonization Conditions

Optimization of Microwave-Assisted Extraction Saponins from Sapindus mukorossi Pericarps and an Evaluation of Their Inhibitory Activity on Xanthine Oxidase

Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017

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