Proximate Composition, Phytochemical Analysis and in vivo Antioxidant Activity of Pomegranate Seeds (Punica granatum) in Female Albino Mice

Abiola, T; Lk, Falana; Do, Adediji

doi:10.4172/2167-0501.1000250

Cited by 3 publications

(1 citation statement)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During metabolism in body, reactive oxygen species, such as hydroxyl radical, superoxide anion radical and hydrogen peroxide, are spontaneously generated in living organisms, which break a balance between the antioxidant capacity of cells and generation of reactive oxygen species (ROS), resulting in oxidative stress (Botsoglou et al, 2009;Xu et al, 2011). Reactive oxygen species could be related to several degenerative diseases such as diabetes mellitus, stroke and cancer (Ablola et al 2018;Y. Zhu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

Xie

Yang

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

DNA damage and antioxidant activities of sour meat peptides were evaluated using chemiluminescence and spectroscopic methods. All sour meat peptides exhibited DNA damage protection and free radical scavenging activities against DPPH radicals, hydroxyl radicals and superoxide anions in a dose-dependent manner, and showed the strongest inhibition of hydroxyl radicals and the weakest inhibition of superoxide anion radicals. The IC 50 values of sour meat peptides from inoculating fermentation were 2.11, 4.23, 0.097 and 9.85 mg/mL for the inhibition of DNA damage and scavenging capacities of DPPH radicals, hydroxyl radicals and superoxide anion radicals, respectively, and were significantly lower than those of traditional fermentation (P < 0.05). Compared to traditional fermentation, co-fermentation of P. pentosaceus SWU73571 and L. curvatus LAB26 significantly enhanced inhibition of DNA damage and antioxidant activities of peptides (P < 0.05), revealing good microbial sources as a natural starter for the improvement of antioxidant capacity of fermented meat products.Protección del daño ocasionado al ADN y las actividades antioxidantes de los péptidos aislados de la carne agria co-fermentada por Pediococcus pentosaceus SWU73571 y Lactobacillus curvatus LAB26 RESUMEN Utilizando quimioluminiscencia y métodos espectroscópicos, el presente estudio evaluó los daños ocasionados al ADN y las actividades antioxidantes de los péptidos aislados de la carne agria. Según la dosis empleada, todos los péptidos aislados de la carne agria mostraron protección del daño ocasionado al ADN y eliminación de los radicales libres DPPH, hidroxilo y anión superóxido. Además, en los péptidos se constató la mayor inhibición del radical de hidroxilo y la menor inhibición del radical de anión superóxido. Tras la fermentación por inoculación, los valores IC 50 de los péptidos aislados de la carne agria fueron 2.11, 4.23, 0.097 y 9.85 mg/mL para la inhibición de daños al ADN y la capacidad de eliminación de radicales DPPH, hidroxilo y anión superóxido, respectivamente, resultando ser significativamente inferiores a los registrados en la fermentación tradicional (P < 0.05). En comparación con la fermentación tradicional, la co-fermentación empleando P. pentosaceus SWU73571 y L. curvatus LAB26 aumentó significativamente la inhibición del daño ocasionado al ADN y las actividades antioxidantes de los péptidos (P < 0.05). Esto indica que existen buenas fuentes microbianas como iniciador natural para mejorar la capacidad antioxidante de los productos cárnicos fermentados.

show abstract

Section: Introductionmentioning

confidence: 99%

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

Xie

Yang

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

Phytochemical analysis and anticancer activity of fruit extracts of Southern African pomegranate (Punica granatum) 'Wonderful' cultivar

Fakudze,

Sarbadhikary,

Abrahamse

et al. 2024

South African Journal of Botany

View full text Add to dashboard Cite

Dwarf Pomegranate (Punica granatum L. var. nana): Source of 5-HMF and Bioactive Compounds with Applications in the Protection of Woody Crops

Sánchez-Hernández

Buzón-Durán

Cuchí

et al. 2022

Plants

View full text Add to dashboard Cite

While the properties of edible pomegranate varieties have been widely explored, there is little information on ornamental types. In this study, possible alternatives for the valorization of dwarf pomegranate fruits have been explored. The characterization of their hydromethanolic extract by gas chromatography−mass spectrometry evidenced the presence of high contents of 5-hydroxymethylfurfural (a carbon-neutral feedstock for the production of fuels and other chemicals) and β- and γ-sitosterol stereoisomers. The microbicidal activity of the crude extract, both alone and in a conjugate complex with chitosan oligomers (COS), was investigated against three plant pathogenic microorganisms that cause significant losses in woody crops: Erwinia amylovora, E. vitivora, and Diplodia seriata. In in vitro assays, a strong synergistic behavior was found after conjugation of the bioactive constituents of the fruit extract with COS, resulting in minimum inhibitory concentration (MIC) values of 750 and 375 μg·mL−1 against E. amylovora and E. vitivora, respectively, and an EC90 value of 993 μg·mL−1 against D. seriata. Hence, extracts from the non-edible fruits of this Punicaceae may hold promise as a source of high value-added phytochemicals or as environmentally friendly agrochemicals.

show abstract

Proximate Composition, Phytochemical Analysis and in vivo Antioxidant Activity of Pomegranate Seeds (Punica granatum) in Female Albino Mice

Cited by 3 publications

References 32 publications

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

Phytochemical analysis and anticancer activity of fruit extracts of Southern African pomegranate (Punica granatum) 'Wonderful' cultivar

Dwarf Pomegranate (Punica granatum L. var. nana): Source of 5-HMF and Bioactive Compounds with Applications in the Protection of Woody Crops

Contact Info

Product

Resources

About