Chemical composition and antimicrobial, antioxidant, and anti-inflammatory activities of Lepidium sativum seed oil

Alqahtani, Fulwah Yahya; Aleanizy, Fadilah Sfouq; Mahmoud, Abeer M.; Farshori, Nida Nayyar; Alfaraj, Rihaf; Al-Sheddi, Ebtesam S.; Alsarra, Ibrahim A.

doi:10.1016/j.sjbs.2018.05.007

Cited by 89 publications

(71 citation statements)

References 13 publications

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“…Another study conducted in Egypt showed that L. sativum extract exhibits antimicrobial activity against different gramnegative and gram-positive bacteria (Abo El-Maati et al, 2016). Alqahtani et al (2018) found that, L. sativum seeds showed antimicrobial, antioxidant, and anti-inflammatory properties.…”

Section: Microbiological Aspects Of Brioche Bread Samplesmentioning

confidence: 98%

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

El-Kherbawy¹,

Dewidar²

2019

SCUJ

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The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & Staphylococcus aureus) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C 2 = (0.44 Nm) and higher quality of starch as C 3 = (1.90 Nm). Also, showed the most stable gel in the hot phase (C 4 = 1.72 Nm) and ordering of starch molecules (C 5) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.

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Section: Microbiological Aspects Of Brioche Bread Samplesmentioning

confidence: 98%

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

El-Kherbawy¹,

Dewidar²

2019

SCUJ

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“…Garden cress seeds are known as antihypertensive and diuretic (Mohamed et al, 2003), diuretic (Umang et al, 2009),antidiarrhoeal (Manohar et al, 2009), antioxidant (Chand et al, 2010), galactogogue and antianaemic (Sarkar and Ghosh, 2011), Antihypercholesterolemic (Amawiand Aljamal, 2012), antidiabetic (Shukla et al, 2012), anti-inflammatory (Alqahtani et al, 2019) and antimicrobial effect (Adam et al, 2011). Moreover, Sarkar et al (2014) reviewed that garden cress seeds haveemmenagogue, laxative, aphrodisiac, rubefacient and tonic activities, andit also used as poultices for sprains and hurts and as rapid bone fracture healing.Garden cress seeds volatile oil had a pronounced estrogenic activity (Chauhan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

Toliba

Mohamed

2019

Egypt. J. Food Sci.

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T ECHNOLOGICAL, medicinal and nutritional importance of garden cress seed powder was the most vital aspect ofthis study. This search was designed to study the effect of the addition of garden cress seeds powder (GCSP), with the replacement ratio of 5, 10 and 15% of wheat flour, on the rheological properties of wheat flour and specific volume, texture analysis, stalling and sensory properties of chocolate flavored cupcake processing. GCSP is a rich source of protein, carbohydrates, dietary fiber, fat, ash, potassium, phosphorus, magnesium, iron, polyphenols and flavonoids. GCSP had good functional properties. The water absorption (WA) percentages increased clearly with the addition of GCSP being 59, 62, 66 and 72% for control, 5, 10 and 15% treated flours, respectively. The control sample had the maximum mixing tolerance index (MTI). arrival time (AT), dough development time (DDT), departure time (DT) and stability of dough (SD) was increased with the increase of GCSP. The wheat flour containing 5% GCSP had the highest resistance to extension (R50), maximum resistance (MR) and ratio number (R50/E). The extensibility (E) and dough strength (DS) were decreased by increasing the level of GCSP addition. The replacement of wheat flour with 5, 10 and 15% increased significantly (p≤0.05) the weight, volume and specific volume of the resulted cupcakes with GCSP. Cupcake containing 15% of GCSP had the lowest hardness 1, hardness 2, springiness, gumminess and chewiness followed by that containing 10% of GCSP except for springiness. Cupcake containing 15 % of GCSP had the lowest decrease percent of alkaline water retention capacity (AWRC) during storage periods being 1.67, 1.90 and 2.79 at 2, 4 and 6 days of storage, respectively, followed by cupcake containing 10%, 5% GCSP and finally the control sample. Cupcakes containing GCSP were more acceptable and fresher than control samples. Thus, the addition of GCSP to wheat flour improved rheological properties and also improved cupcake quality.

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“…Treatment of frogs with EUC+RUP showed overall amelioration indicating high oxidation scavenging activity as shown by the MDA and DPPH assay. The majority of identified compounds previously known as bioactive compounds such as hexadecanoic acid and methyl ester, which detected to possess antioxidant, anti-inflammatory, and antimicrobial activities [31]. The linoleic acid (LA) is the major polyunsaturated fatty acid in the biosynthesis of arachidonic acid (AA) and some prostaglandins, leukotrienes, and thromboxane [32].…”

Section: Discussionmentioning

confidence: 99%

Histological and Immunological Studies on the Protective Effect of Eucalyptus Camaldulensis Against Roundup-Induced Hepatotoxicity in Frogs

Aaa

Abdelsadik

2019

Asian J Pharm Clin Res

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Objective: Roundup (RUP) is a prominent utilized worldwide herbicide. Possible toxicity of RUP is a considerable debate. We studied the possible mode of RUP cytotoxicity and the antitoxic effects of Eucalyptus camaldulensis (EUC) in male of Bufo regularis. Methods: We were analyzed EUC extract scavenging activity and determined the bioactive compounds. In addition, we measured the lipid peroxidation (LPO), histopathological changes, and gene expression in the liver. Frogs were divided into negative control, EUC, RUP, and combined RUP and EUC treated (RUP+EUC) groups. Data were represented as mean±SD and considered statistically significant when p<0.05. Results: Treatment of animals with RUP increased LPO and numerous pathological changes with an increased number of melanomacrophages (MMCs). In addition, RUP-treated group revealed downregulation of different genes associated with immunity and mitochondrial activity. On the other side, RUP+EUC-treated group showed restoration of the normal hepatic structure and ultrastructural integrity for a considerable extent. The current study evidenced immune system dysregulation through recombinant activating gene 1 downregulation and overexpression of CX chemokine receptor type-4 and cytochrome c oxidase subunit I. Conclusion: The current data represent a direct evidence for the toxicity of RUP that experimentally verified by the histopathological changes, elevated LPO, and imbalanced gene expression. Moreover, aggregation of MMCs pointed to the faced immunological challenges due to RUP toxicity. We are emphasizing that uncontrolled use of RUP is potentially hazardous to the living organisms and man. The application of natural antagonists such a plant extract (e.g., EUC) can reduce biological toxicity.

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Chemical composition and antimicrobial, antioxidant, and anti-inflammatory activities of Lepidium sativum seed oil

Cited by 89 publications

References 13 publications

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

Histological and Immunological Studies on the Protective Effect of Eucalyptus Camaldulensis Against Roundup-Induced Hepatotoxicity in Frogs

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