In vitro anticancer assessments of Annona muricata fractions and in vitro antioxidant profile of fractions and isolated acetogenin (15-acetyl guanacone)

Agu, Kingsley Chukwunonso; Okolie, Ngozi Paulinus; Falodun, Abiodun; Engel-Lutz, Nadja

doi:10.1016/j.jcrpr.2017.12.001

Cited by 50 publications

(35 citation statements)

References 27 publications

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“…ey also reported a reduction capacity of 1.54 mmol EAA/g, indicating a lower AOX compared to this investigation. e results obtained in this study are lower than those reported by Chukwunonso-Agu et al [70] who found 34.2 mg EAA/100 gDW in pulp stored at 4°C. Sanchez et al [71] observed that AOX depends on the type of solvent and time and temperature of extraction.…”

Section: Frapcontrasting

confidence: 85%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Section: Frapcontrasting

confidence: 85%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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“…Antioxidant property of plant samples is an important factor underlying their consistent usage in the management of human diseases. [38][39][40] © 2020 the authors. This work is licensed under the Creative Commons Attribution 4.0 International License The effects of ripe and unripe pepper fruits essential oils on cholinesterases (AChE and BChE) activities are presented in Figures 3 and 4, respectively.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Antioxidant and Anti-Cholinesterase Properties of Essential Oils from Pepper Fruits (Dennettia Tripetala G. Baker)

2020

TJNPR

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Essential oils from different plant species have been reported to possess various biological activities. Thus, this study is aimed at investigating the antioxidant and anti-cholinesterase properties of essential oils from ripe and unripe pepper fruits (Dennettia tripetala G. Baker). Essential oil was extracted from ripe and unripe pepper fruits (100 g each) using a Clevenger apparatus. Thereafter, the antioxidant activities of the essential oil were assessed through several antioxidant assays. In addition, the effect of the essential oil on cholinesterases; acetycholinesterase (AChE) and butyrylcholinesterase (BChE) was assessed using spectrophotometric method. The results revealed that both ripe and unripe pepper fruits essential oils showed strong antioxidant activities and there was no significant difference in their antioxidant activities except for ferric reducing antioxidant power where unripe pepper fruit essential oil showed higher antioxidant activity (16.33 mgAAE/g) than ripe pepper fruit essential oil (12.55 mgAAE/g). In addition, unripe pepper fruit essential oil had a stronger inhibitory effect on AChE (IC50 = 1.67 mg/mL) than that of ripe pepper fruit (IC50 = 2.69 mg/mL), whereas there was no significant difference in their BChE inhibitory properties. Essential oils from both ripe and unripe pepper fruits had antioxidant properties and inhibited AChE and BChE activities in vitro. However, findings in this study revealed that ripening could reduce the biological activities of pepper fruit essential oils, most especially ferric reducing antioxidant property and acetylcholinesterase inhibition.

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“…Plant extracts contain numerous biologically active compounds with antioxidant activity that act through different reaction mechanisms. [33][34][35][36] For these reasons in the present investigation, the antioxidant capacity of the extracts was evaluated by three in vitro methods (FRAP, DPPH and ABTS). In the FRAP test (Table 2A) the two extracts were able to reduce ferric (Fe 3+ ) to ferrous iron (Fe 2+ ), which was reflected in the high values of μM equivalents of ascorbic acid and μM equivalents of FeSO4 (reference substances).…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Phytochemical, Antioxidant and Anti-Inflammatory Characterization of Leaves and Bark of Mimusops coriacea (A.DC) Miq from Ecuador

2020

TJNPR

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understanding of the therapeutic virtues of this natural product. 5 Mimusops coriacea (A.DC) Miq (Sapotaceae) is one of the many species distributed in Ecuador, of restricted abundance in the coastal regions and in the Amazon, in areas with well-drained soils and rainy weather. It has been widely cultivated in the tropics for centuries, native only to Madagascar and the Comoros Islands. 6 Traditionally, the species is used as a tonic, febrifuge, in the treatment of inflammation of the urethra, 7 cystitis, diarrhea and dysentery. 8 Particularly in Ecuador, it is used as an analgesic and antiinflammatory. 9 This has motivated the study of leaves and bark of the species, for which there are no reports that support its bioactive potential that could justify its use in traditional Ecuadorian medicine. The objective of this work is to determine the chemical composition, antioxidant and anti-inflammatory activity of hydroalcoholic extracts of leaves and bark of M. coriacea. Materials and Methods Plant material The species were collected in May 2019 at the "Botanical Garden," a protected natural vegetative area located in the North zone of "Las Orquídeas" area, next to the Francisco de Orellana Avenue, in the hills of "Cerro Colorado" of Guayaquil city, Guayas province, Ecuador (coordinates 02°12′13.6800″S 079°53′50.6400″W). The area is located in an altitudinal belt between 50 and 200 m. a. s. l. in a tropical dry forest climate, with alluvial and sedimentary soils, cumulative rainfall of 1,150 mm/year, with monthly average temperatures of 31.

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In vitro anticancer assessments of Annona muricata fractions and in vitro antioxidant profile of fractions and isolated acetogenin (15-acetyl guanacone)

Cited by 50 publications

References 27 publications

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

In Vitro Antioxidant and Anti-Cholinesterase Properties of Essential Oils from Pepper Fruits (Dennettia Tripetala G. Baker)

Phytochemical, Antioxidant and Anti-Inflammatory Characterization of Leaves and Bark of Mimusops coriacea (A.DC) Miq from Ecuador

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