Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

Das, Annada; Biswas, S.; Nanda, P. K.; Chatterjee, Niloy; Pal, Srija; Dhar, Pubali; Verma, Arun K.; Bhattacharya, Dipanwita; Koshy, Rojison; Das, Arun K.

doi:10.1039/d3fb00177f

Cited by 5 publications

(2 citation statements)

References 72 publications

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“…The differences in total phenolic contents observed by different researchers can be attributed to factors such as plant variety, plant parts, climate, geographical location, growth conditions, extraction method, and kind of solvents used [51].…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…Understanding the phytochemical compounds in Ratanjot (A. tinctoria L.) root extract is essential for assessing its bioactivity and optimizing its application in the food and pharmaceutical industry [51]. The GC-MS/MS chromatography revealed the presence of three major phenolic compounds: (i) butanoic acid, 3-hydroxy-3-methyl-; (ii) Arnebin 7 and (iii) di-isooctylpthalate (Figure 3).…”

Section: Identification Of Phytochemicals Using Gas Chromatography-ma...mentioning

confidence: 99%

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Ratanjot (<em>Alkanna tinctoria</em> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity Against Foodborne Pathogens and Is a Potential Food Preservative

Das,

Biswas,

Satyaprakash

et al. 2024

Preprint

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Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanol and air-dried. MAHW extract yielded 6.29% while the ethanol yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas chromatography and mass-spec analysis revealed three major phenolic compounds: Butanoic acid, 3-hydroxy-3-methyl-; Arnebin 7, and Diisooctylpthalate. The color attributes (L*, a*, b*, hab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (P < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 bacterial species, with a signifi-cantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/ml for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049 - 0.098 mg/ml and 0.098 - 0.195 mg/ml) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100°C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4°C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.

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Section: Total Phenolic Contentmentioning

confidence: 99%

Section: Identification Of Phytochemicals Using Gas Chromatography-ma...mentioning

confidence: 99%

Ratanjot (<em>Alkanna tinctoria</em> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity Against Foodborne Pathogens and Is a Potential Food Preservative

Das,

Biswas,

Satyaprakash

et al. 2024

Preprint

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Phenolic Profile of Seedless Ziziphus mauritiana Fruits and Leaves Extracts with In Vivo Antioxidant and Anti‐Inflammatory Activities: Influence on Pro‐Inflammatory Mediators

Khanam,

Ijaz Hussain,

Mohammed

et al. 2024

Chemistry & Biodiversity

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The study aimed to assess the antioxidant and anti‐inflammatory activities of polyphenol‐rich extracts of seedless variety of Ziziphus mauritiana (SZM). Reverse Phase High Performance Liquid Chromatography analysis of SZM leaves and fruit extracts in ethanol revealed the presence of sixteen phenolics including chlorogenic acid, p‐coumeric acid, gallic acid, kaempferol and rutin. Leaf extract showed higher total phenolic and total flavonoid contents (177.6 mg/100 g and 46.2 mg/100 g) than in fruit extract (137.8 mg/100 g and 14.1 mg/100 g). The leaf extract exhibited higher DPPH radical‐scavenging activity (63.5%) than the fruit extract (58.2%). The anti‐inflammatory activity was evaluated on carrageenan‐induced rat model and suppression of inflammatory biomarkers (Interleukin‐6, Tumor necrosis factor‐α and CRP) were studied. The fruit extract exhibited inhibition (98.1%) at the dose of 500 mg/kg body weight (BW), comparable to the indomethacin (98.4%). Both extracts suppressed the inflammatory biomarkers, but pronounced results showed by the fruit extract including CRP, IL‐6, and TNF‐α. The leaf extract demonstrated the higher antioxidant potential as evident from the superoxide dismutase, catalase, malondialdehyde, glutathione peroxidase and glutathione levels. These findings suggest that SZM leaf and fruit extracts possess potential antioxidant and anti‐inflammatory properties and can play a significant role in mitigating oxidative stress.

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Valorization of oil refinery by-products: production of sophorolipids utilizing fatty acid distillates and their potential antibacterial, anti-biofilm, and antifungal activities

Pal,

Chatterjee,

Sinha Roy

et al. 2024

World J Microbiol Biotechnol

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Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

Abstract: This study revealed significant phytochemical compounds in immature moringa pods, including cinnamic acid, 3-hydroxy-benzoic acid, 4-hydroxy-benzoic acid, phthalic acid, p-coumaric acid, vanillic acid, ferulic acid, caffeic acid, and catechin.

Cited by 5 publications

References 72 publications

Ratanjot (<em>Alkanna tinctoria</em> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity Against Foodborne Pathogens and Is a Potential Food Preservative

Ratanjot (<em>Alkanna tinctoria</em> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity Against Foodborne Pathogens and Is a Potential Food Preservative

Phenolic Profile of Seedless Ziziphus mauritiana Fruits and Leaves Extracts with In Vivo Antioxidant and Anti‐Inflammatory Activities: Influence on Pro‐Inflammatory Mediators

Valorization of oil refinery by-products: production of sophorolipids utilizing fatty acid distillates and their potential antibacterial, anti-biofilm, and antifungal activities

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