Cytotoxic and Antioxidant Activities of&lt;i&gt; Antidesma thwaitesianum&lt;/i&gt; Müll Arg (Euphorbiaceae) Fruit and Fruit Waste Extracts

Hansakul, Pintusorn; Dechayont, Bhanuz; Phuaklee, Pathompong; Prajuabjinda, Onmanee; Juckmeta, Thana; Itharat, Arunporn

doi:10.4314/tjpr.v14i4.10

Cited by 9 publications

(8 citation statements)

References 19 publications

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“…fruit waste was tested on six human normal and cancer (COR-L23, A549, LS174T, PC-3, MCF7 and HeLa) cell lines. Interesting is that extracts of fresh fruits exhibited moderate cytotoxicity against human breast MCF7 cells, while the extract obtained by decocting the residue left after maceration of dried fruits showed the highest cytotoxicity on COR-L23 carcinoma lung cells [58]. The waste resulted from Myracrodruon urundeuva seeds, containing steroids, alkaloids and phenols, was twofold more cytotoxic on leukemia HL-60 line than on glioblastoma SF-295 and Sarcoma 180 cells [59].…”

Section: Exotic Fruitsmentioning

confidence: 99%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The increase awareness of nowadays consumers regarding the food they purchase and consume and the health has led to an increase demand of foods containing biologically active compounds, namely antioxidants, which can help the body to fight against oxidative stress. As a consequence finding, new or nonconventional sources of antioxidants are a priority for food and also pharmaceutical industries. Wastes from fruits and vegetable processing are shown to contained valuable molecules (antioxidants, dietary fibers, proteins, natural colorants, aroma compounds, etc.) which can be extracted, purified and valorized in value-added products. The present chapter is underlying the great potential of food wastes to be exploited as sources of antioxidants based on the scientific evidences regarding the possibilities of extraction and purification, health benefits and envisaged applications of antioxidants recovered from these wastes.

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Section: Exotic Fruitsmentioning

confidence: 99%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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“…Content. Determination of total phenolic content (TPC) was performed in 96-well microplates using Folin-Ciocalteau's method according to Hansakul et al [18]. A sample (30 μl) of fruit juice, 150 μl of Folin-Ciocalteau's reagent, and 120 μl of Na 2 CO 3 were added to each well.…”

Section: Determination Of Total Phenolicmentioning

confidence: 99%

“…Ferric-Reducing Antioxidant Power Assay (FRAP). The reducing capacity of the juice was determined using a ferric-reducing antioxidant power assay (FRAP) assay as described by Hansakul et al [18]. To prepare the FRAP solution, 300 mM of acetate buffer (pH 3.6), 20 mM of ferric chloride hexahydrate, and 10 mM of TPTZ in 40 mM of HCl were mixed in a ratio of 10 : 1 : 1.…”

Section: Determination Of Total Phenolicmentioning

confidence: 99%

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

Tinchan

Sirijariyawat

Prommakool

et al. 2022

International Journal of Food Science

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Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage. The fruit juice had antibacterial activity against Bacillus cereus TISTR1527, Staphylococcus aureus TISTR2329, Listeria monocytogenes DMST17303, Pseudomonas aeruginosa TISTR357, Salmonella Typhimurium DMST562, and Escherichia coli TISTR074. The minimum inhibitory concentration ranged from 25 to 100 mg/ml. Of significance was that the juice had excellent antifungal activities against Aspergillus flavus TISTR3135 and Penicillium digitatum ATCC10030. Furthermore, the fruit juice increased the lag time of spore germination of P. digitatum. Analysis of the phytochemical contents of the juice showed that the total phenolic and flavonoid contents were 20.07 mg GAE/g and 3.57 mg QE/g, respectively. In antioxidant activity assay, the juice exhibited moderate DPPH and ABTS+ radical scavenging and ferric-reducing activities. The addition of 5% fruit juice extended the microbial shelf life of chiffon cake. The treated chiffon cake had a shelf-life of 7 days, compared to 3 days for the untreated control. These results support the possible use of Mao fruit juice as an antimicrobial agent and a natural food preservative.

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“…Absorbance at 765 nm was measured using a microplate reader. A calibration curve of gallic acid was constructed to determine the amount of total phenolic content, which was expressed as mg of gallic acid equivalent (GAE) per 1 g of dry extract 22 .…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Anti-Helicobacter pylori, anti-inflammatory and antioxidant evaluation of crude extracts from Amomum krervanh fruits

Dechayont¹,

Phuaklee²,

Chunthorng-Orn³

et al. 2019

ScienceAsia

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The aim of the present study was to determine the antibacterial properties against Helicobacter pylori and the anti-inflammatory and antioxidant activities of crude A. krervanh extracts. The minimum inhibitory concentrations (MICs) of ethanolic and aqueous extracts were measured against standard strain H. pylori standard (ATCC 43504) and six clinical isolates by disc diffusion and agar dilution. Anti-inflammatory activities were evaluated by measuring the inhibition of nitric oxide (NO) production in LPS-activated RAW 264.7 macrophages using the Griess assay and the ELISA measurement of proinflammatory cytokines, tumour necrosis factor α (TNF-α), and interleukin 6 (IL-6). Their cytotoxic activities against macrophages were determined by the MTT assay. ABTS and DPPH scavenging assays measured the antioxidant activities. Only the ethanolic extract showed antibacterial activity with mean inhibition zones of 9.0-19.3 mm for a corresponding MIC of 250 µg/ml; the clarithromycin MICs ranged from 0.5-1 µg/ml. This extract also inhibited production of NO (mean IC 50 98.99 ± 0.39 µg/ml) and IL-6 (mean IC 50 18.68 ± 2.16 µg/ml) and exhibited moderate antioxidant activity using DPPH and ABTS scavenging assays: mean IC 50 s 95.92 ± 1.26 and 90.35 ± 2.25 µg/ml, respectively. Thus ethanolic extract showed a greater spectrum of activity that could be exploited further as adjunct treatments of H. pylori related gastrointestinal disease.

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Cytotoxic and Antioxidant Activities of<i> Antidesma thwaitesianum</i> Müll Arg (Euphorbiaceae) Fruit and Fruit Waste Extracts

Cited by 9 publications

References 19 publications

Antioxidant Compounds Recovered from Food Wastes

Antioxidant Compounds Recovered from Food Wastes

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

Anti-Helicobacter pylori, anti-inflammatory and antioxidant evaluation of crude extracts from Amomum krervanh fruits

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