Effect of Extraction Method and Solvent Power on Polyphenol and Flavonoid Levels in <i>Hyphaene Thebaica L Mart</i> (<i>Arecaceae</i>) (Doum) Fruit, and its Antioxidant and Antibacterial Activities

Abstract

Results: Total polyphenol content (TPC) and total flavonoid content (TFC), as well as antioxidant capacity were maximized using methanol as the extraction solvent, particularly with the ultrasonic method. The half maximal inhibitory concentration (IC50) values of the methanol/ultrasonic (MU), methanol/water bath (MW), ethanol/ultrasonic (EU), and ethanol/water bath (EW) extracts in the DPPH assay were 107.6 126.7, 172.7, and 196.3 μg/mL, respectively

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

“…The whole doum fruit contains relatively high levels of phenols (Aboshora et al 2015). The phenolic contents (TPC) for both flour and breads were expressed as mg gallic acid per gram of dry weight (Fig.…”

“…The control was prepared as above without the addition of extract. The absorbance of the mixtures was measured at 517 nm against methanol and DPPH radical scavenging activity was calculated using the following equation proposed by Aboshora et al (2015):…”

“…The total phenolic and flavonoid contents were extracted by the method of Aboshora et al (2015) with slight modifications. The extracts of composite flour and bread were prepared by continuous shaking of ground samples with methanol (80 %, v/v) (sample-to solvent ratio of 1:10) for 1 h in ultrasonic bath at 40°C.…”

“…Additionally, micronutrients such as vitamins (especially B vitamins) and minerals including K, Na, Ca, Mg, and P also help to regulate the biological process in body and impart health benefits (Aboshora et al 2014;Admassu et al 2013). Various studies have revealed the fact that doum fruit extracts contain high levels of phenols and flavonoids, which possess significant antioxidant and antibacterial activities (Aboshora et al 2015;Hsu et al 2006). …”

The inhibitory action of Bauhinia purpurea extracts on the corrosion of carbon steel in sulfuric acid medium

“…Phytochemical studies with Bauhinia purpurea had related the presence of several molecules which could be potential corrosion inhibitors, such as flavonoids (rutin 7 , isoquercetrin 7 , 5,6-dihydroxy-7-methoxyflavone 6-O-β-D-xylopyranoside 15 , kaempferol 16 , quercetin 16 , isohammetin 16 , strobopinin 6 , demothoxymatteucinol 6 , bauhinoxepin C-J 6 and bauhinistatins1-4 1 ) in addition to phytosterols and fatty acids 17 . The phenolic compound extraction is enhanced using methanol solvent 18,19 . The aim of this study was to evaluate the inhibitory effects of methanolic Bauhinia purpurea leaf extract as corrosion inhibitor for carbon steel in a 1.0 mol•L -1 sulfuric acid solution.…”