Vitality and Implication of Natural Products from Viburnum Grandiflorum: an Eco-Friendly Approach

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Guar esters of long-chain aliphatic carboxylic acids (fatty acid) were prepared and examined. Esterification was done in two steps, with the first goal to prepare acid chloride by refluxing acid with slight excess of thionyl chloride, and the product was confirmed by elemental analysis. Ten different types of fatty acid (C 5 -C 18 ) were used for derivatization. The reaction mechanism for synthesis of fatty acid ester of guar was studied in detail. Physical properties of the esters were examined as well. The degree of substitution was calculated by titration method and structure elucidation was done using Fourier transform infrared spectroscopy (FTIR), proton-nuclear magnetic resonance ( 1 H-NMR) and scanning electron microscopy (SEM) techniques.

Section: Ftir Spectra Analysissupporting

confidence: 91%

Green and Environmentally Friendly Techniques for Enhanced Physicochemical Characteristics Attributed to Polysaccharides for Industrial Applications

Iqbal¹,

Hussain²,

Bukhari³

et al. 2020

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“…Absorbance was taken at 510 nm. TFC of the extracts were expressed as a catechin equivalents [27][28][29][30]. Phosphate (PO 4 ) buffer was prepared by dissolving 0.18g of NaH 2 PO 4 and 0.55g of Na 2 HPO 4 in 100 mL distilled water.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Antioxidant Potential and Cytotoxic Behavior of Different Varieties of <i>Allium sativum</i>

Anjum¹,

Shahid²,

Jilani³

et al. 2020

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The study focused on investigation of antioxidant potential of different extracts of immature and mature garlic bulbs. Antioxidant activity was assessed by measuring the reducing power, scavenging activity of extracts of Allium sativum on 2,2-diphenyl-1-picrylhydrazyl (DPPH). Total phenolic and flavonoid contents were also checked. The results showed that garlic had significant antioxidant potential. Vegetative garlic had more antioxidant potential compared to old mature garlic except in TPC. Sulphur compounds, flavonoids and phenolic compounds are responsible for antioxidant activity of garlic. Due to high antioxidant potential, garlic can protect DNA from destruction to some extent.

“…Normally the free radicals are integral part of physiology and are present either in the form of reactive, short lived oxygen and nitrogen species [1][2][3]. Overproduction of these reactive species occurs due to oxidative stress caused by imbalance of antioxidant defence system in human beings [4][5][6]. In spite of having a variety of methods for food presservation, the deterioration of food and other eatables is still a big issue for industrialists and consumers.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and in vitro Evaluation of Cytotoxicity, Antioxidant and Antimicrobial Activities of Essential Oil Extracted from Myristica Fragrans Houtt

Din¹,

Ali²,

Yasir³

et al. 2021

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This paper focuses on the chemical composition, antioxidant, cytotoxicity (brine shrimp lethality and hemolytic assay) and antimicrobial activities of essential oil of mace (Myristica fragrans) oil. We have found 33 compounds as evidenced by GC-MS analysis. The most prominent of these compounds are safrole, β-phellandrene, 3-p-menthene and L-terpinen-4-ol. Antioxidant activity of the mace essential oil was examined using the free radical scavenging assay (21.95 μg/mL), β-carotene in linoleic acid and percent inhibition in linoleic acid (67.9 %) system. Four pathogenic fungi, 4 gram positive and 2 gram negative bacteria were used for antimicrobial activity of oil. Aspergillus niger and Streptococcus mutans proved to be most sensitive with MIC values i.e. 1.