Methanolic extract of dried Fennel (Foeniculum vulgare Miller) seeds was analyzed for the presence of bioreactive compounds: ascorbate, riboflavin, tocopherol and polyphenols with potential antioxidant properties. The extract had low ascorbate (197.12+1.82µg), riboflavin (11.97+0.35µg) and tocopherol (280.33+5.67µg/g dry seeds) content. However the extract had high polyphenol content (16.506+0.32mg/g dry seeds). Antioxidant activity of the extract was determined by various mechanisms including DPPH free radical scavenging, metal induced protein and lipid oxidation inhibition and protection of DNA against H2O2 induced damage. Fennel had excellent free radical scavenging activity with IC50 2.1mg dry seed weight. IC50 observed for protection of proteins and lipids against metal ion induced oxidation is 2.1 and 2.5mg dry seed weight respectively. Extract equivalent to 0.5µg seeds is enough to protect DNA against H2O2 induced oxidation. The results suggest that polyphenols are the principal components responsible for high antioxidant potential of methanolic extract of fennel.

The leaves of Ocimum sanctum were extracted in methanol (OsM) and sequentially fractionated with n-hexane (OsH), ethylacetate (OsE) and butanol (OsB) to find the best extraction solvent for antioxidants from the herb known for its medicinal values. OsB was rich in both total polyphenolic content (TPC) (212.26 ± 6.3 mg GAE/ g extract) and total flavonoid contents (TFC) (54.51 ± 3.5 mg QE/g extract). OsE also had significantly high TPC (202.71 ± 5.5 mg GAE/g extract). The EC 50 based on DPPH (3.91 ± 0.3 lg/ml), ABTS (1.6 ± 0.1 lg/ ml) and phosphomolybdate (2.31 ± 0.1 lg/ml) for OsB; hydroxyl (5.3 ± 0.4 lg/ml), superoxide (7.32 ± 0.9 lg/ ml) radicals for OsM and DPPH (8.61 ± 0.6 lg/ml), phosphomolybdate (2.43 ± 0.1 lg/ml) and ABTS (5.3 ± 0.4 lg/ml) for OsE were lower than ascorbic acid showing potential antioxidant properties. EC 50 values of different fractions for DPPH anion, ABTS cation free radical scavenging and phosphomolybdate reducing property were significantly and positively correlated with TPC and TFC. LC-MS analysis of OsB and OsE showed the presence of luteolin, apigenin, rosmarinic, chlorogenic, caffeic acid and their derivatives. Quercetin is extracted in ethylacetate fraction. Overall data revealed that O. sanctum leaf extracts in butanol and ethylacetate with high polyphenolics and flavonoids, had strong antioxidant potential.

No abstract

Methanolic extract of Coriandrum sativum (coriander) seeds was analyzed for the presence of various antioxidants; ascorbate, riboflavin, tocopherol, polyphenols and in vitro antioxidant potential. The extract, rich in polyphenolic compounds (18.696 ± 0.12 mg/g dry seeds) was subjected to HPLC analysis for identification and quantification of phenolics. Gallic acid (173.656 µg), caffeic acid (80.185 µg), ellagic acid (162.861 µg), quercetin (608.903 µg) and kaempferol (233.70 µg)/g dry seeds were identified. Antioxidant activity of the extract was determined by various mechanisms including DPPH free radical scavenging, metal induced protein and lipid oxidation inhibition and protection of DNA against H2O2 induced damage. Coriander had excellent free radical scavenging activity with IC50 value 0.4 mg dry seed weight, whereas comparatively higher IC50 was observed with metal ion chelating assays (7.2-8.0 mg dry seed weight). The results suggest that polyphenols including gallic acid, caffeic acid, ellagic acid, quercetin and kaempferol are the principle component responsible for high antioxidant activity of methanolic extract of coriander seeds. This is the first report on detailed analysis of antioxidant composition and antioxidant properties of methanolic extract of coriander seeds.

Antimicrobial properties of methanolic extract of cumin (Cuminum cyminum) seeds on four enteropathogenic and food-spoiler bacterial strains have been investigated. The cumin extract has been found to be effective against both gram positive and gram negative bacteria. Increase in absorbance between 260-280 nm indicates that incubation of bacterial cultures with cumin extract causes damage to their cell membranes and release of intracellular nucleotides and proteinaceous materials from the cells. The growth inhibition zones observed by agar well diffusion method were 10.7 to 14.0 mm in diameter in presence of cumin extract. Minimum concentrations of cumin extract effective against E,coli, P.aeruginosa, S.aureus and B.pumilus were found to be 12.5, 6.25, 25.0 and 6.25 mg dry weight per ml respectively.