Flavonoids from carnation (Dianthus caryophyllus) and their antifungal activity

Galeotti, Francesco; Barile, Elisa; Curir, P.; Dolci, Marcello; Lanzotti, Virginia

doi:10.1016/j.phytol.2007.10.001

Cited by 175 publications

(122 citation statements)

References 19 publications

(19 reference statements)

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“…These are a good source of potassium (Engineering Resources Group Report 2003) and also contain flavones, total phenols and phenolic acids which possess antioxidant (Rice-Evans et al 1997;Oboh and Ademosun 2010), anticancer, antibacterial, anti-inflammatory (Galeotti et al 2008;Mattile and Hellstorm 2007) and antifungal activities. Besides nutrients bamboo shoots contain lethal concentration of anti-nutrient (cyanogen) that needs to be removed before human consumption (EFSA 2004).…”

Section: Introductionmentioning

confidence: 99%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that need to be removed before human consumption. Therefore an attempt has been made to find out the best processing method for confiscation of cyanogens. B. bambos, B. tulda, D. strictus and D.asper were selected for the study. Fresh and processed bamboo shoots were analyzed for their various nutritional and antinutritional contents. Carbohydrate content in fresh shoots of studied species ranged from 2.39%-3.6%, proteins from 1.65%-2.08%, phenols from 0.36%-0.63%, cyanogens from 0.011%-0.018%, minerals did not vary significantly among the species except potassium which ranged from 0.32%-0.52%. The shoots were processed by boiling in water and different concentrations of NaCl (1%, 5% and 10%) for different intervals (10, 15, 20 and 25 min) to achieve maximum removal of cyanogens with minimum loss of nutrients. Boiling shoots in 5% NaCl for 15 min was found to be the best method for B. bamboos, 10 min boiling in 1% NaCl for B. tulda, 15 min boiling in 1% NaCl for D. strictus and 10 min boiling in 5% NaCl for D. asper. These processing methods will be very useful in utilization of bamboo shoots as these are very simple and can be used by the local inhabitants and shoot processing industries.

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Section: Introductionmentioning

confidence: 99%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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“…Flavonoids, which according to [9] may modify allergens including viruses and carcinogens thereby acting like a biological response modifier. In addition, in vitro studies [10], showed that flavonoids could be anti-allergic (Spencer, 2008) and antiinflammatory properties [11]. Alkaloids are also known to have pharmacological effects and are also used as local anesthetic and stimulants.…”

Section: Discussionmentioning

confidence: 99%

Antibacterial, Haematological Parameters and Phytochemical Analysis of the Leaf Extracts of Moringa Oleifera

Olaniran¹

2016

ICPJL

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Antimicrobial resistance has become a global problem and Strategies to improve the current situation necessitate finding new and innovative antimicrobial agents. Forty apparently healthy albino mice of either sex, weighing between 19kg and 27kg, aged 2 to 3 weeks were purchased and the various concentration of the extracts from Moringa oleifera leaves were given orally to the mice, the highest mean PCV was recorded in 800mg (33.0±1.22), White blood cell count 400mg (3,725±923.20), Neutrophil count 100mg (24.8±7±.65) and lymphocytes count 400mg (87.5±1.85), ethanol extracts had PCV to be highest in 200mg, White Blood Cell WBC 100mg (14,000±9453.4), neutrophils count 400mg(12.8±2.02) and lymphocytes count 800mg (91.5±2.22), the antimicrobial activity of the extracts on clinical isolates showed that the water extract 800mg/ml had the highest zone of inhibition of 6mm on the Escherichia coli, 19mm against Staphylococcus aureus, 18mm against Proteus mirabilis and 14mm against Escherichia coli, the ethanol extracts 800mg/ml had the highest zone of inhibition of 8mm against Salmonella typhii. 6mm against E.coli and S.aureus and 5mm against P.mirabilis, The phytochemical screening showed that both water and ethanol extracts had Flavonoid, Tannin, Glycoside, Terpenoid and Saponin with the absence of alkaloids in water, while reducing sugar was absent in both with Terpenoid having the highest concentrations in ethanol extracts 12.95mg/g and water extracts10.30mg/g.

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“…Alkaloids and phenols are more in the fruits than in the leaves of G. latifolium, this may be due also, to the need to preserve the seeds from microbial attack [25]. Flavonoids provide antioxidant and anti-inflammatory actions while saponins are used to recover homeostasis and are also anti-fungal [26,27]. The presence of saponins and tannins may be responsible for the bitter and astringent taste of the plant.…”

Section: Phytochemical Differences In Fruits and Leaves Of Gongronemamentioning

confidence: 99%

The Biology, Utilization and Phytochemical Composition of the fruits and leaves of Gongronema latifolium Benth

IA¹

2013

Agrotechnol

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Basic information on plant species is important for the improvement of the species. This study was carried out to investigate and understand the biology, utilization and phytochemical composition of Gongronema latifolium which is a spice plant growing in the humid forest vegetation of South-Eastern Nigeria. Results showed that the species had culinary and medicinal properties. G. latifolium has simple and opposite leaves, dehiscent seed pod (follicle), that opens along a single seam. The seeds are flat with white hairy pappus, The flowers are bisexual, regular with pale yellow coloured petals and superior ovary. Phytochemical analysis of the tender fruits and mature leaves of Gongronema latifolium revealed the presence of alkaloids, tannins, saponins, flavonoids, phenols, phytic acid and hydrocyanic acid. The phytochemicals were higher in the fruitscompared to the leaves (P<0.001) except the flavonoids which were higher in the leaves than in the fruits (P<0.001). The presence of these phytochemicals account for the nutriceutical /medicinal properties of Gongronema latifolium. Determination of PhytochemicalsAlkaloids: 2 g of sample were weighed and added to 1 ml of concentrated acetic acid and ethanol (1:2), covered and kept to stand for 4 hrs then filtered and concentrated in a water bath to one-quarter (1/4) of the original volume. Concentrated ammonium hydroxide was added drop-wise to the extract until the precipitate formation was completed. It was then allowed to settle and washed and filtered with dilute ammonium hydroxide solution. The residue was dried in an oven and taken as crude alkaloid. It was weighed and recorded.Tannins: Tannin was extracted from 0.5 g of the sample with methanol then purified with Whatman filter paper. Colour was developed using Vanillin hydrochloric acid reagent and the concentration was quantitatively measured using a spectrophotometer at 500 nm.Saponins: 2 g of sample were extracted with ethanol which was subsequently removed using a rotary evaporator. The solution was washed with diethyl ether until colorless. The pH was adjusted to 5.0 with sodium chloride. Finally, it was extracted with n-butanol and washed with sodium chloride and evaporated to dryness to give saponins which were weighed and recorded.Flavonoids: 2 g of samples were extracted with 100 ml of 80% aqueous methanol at room temperature until the supernatant became colorless. The solution was filtered through Whatman filter paper. The filtrate was transferred into a beaker and evaporated to dryness over a hot plate to give flavonoids which was weighed and recorded.Phenols: 2 g of samples were weighed and 50 ml of ether was added. The slurry was agitated for 15 minutes. 5 ml amyl alcohol was added and allowed for 30 minutes for the development of the color. The concentration of the solution was determined using uv-vis spectrophotometer at 505 nm.Phytic acid: 2 g of sample were weighed and added to 25 ml of 0.5 N NaCl then was shaken for 30 minutes. 2 ml of ferric chloride was added to the extract. The pre...

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Flavonoids from carnation (Dianthus caryophyllus) and their antifungal activity

Cited by 175 publications

References 19 publications

Precooking processing of bamboo shoots for removal of anti-nutrients

Precooking processing of bamboo shoots for removal of anti-nutrients

Antibacterial, Haematological Parameters and Phytochemical Analysis of the Leaf Extracts of Moringa Oleifera

The Biology, Utilization and Phytochemical Composition of the fruits and leaves of Gongronema latifolium Benth

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