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Antioxidant and antibacterial properties of phenolic extract from Carum carvi L.

Thippeswamy, N. B. and Akhilender Naidu, K. and Rajeshwara, N. Achur (2013) Antioxidant and antibacterial properties of phenolic extract from Carum carvi L. Journal of Pharmacy Research, 7 (4). pp. 352-357.

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Background: A wide variety of phenolic substances derived from herbs and spices possess potent antioxidant, anti-inflammatory, antimutagenic, anticarcinogenic and antibacterial activities which contribute to their chemo preventive potential. In the present study, we have investigated the antioxidant and antibacterial capabilities of the phenolic extract from Carum carvi. Methods: The phenolic compounds from defatted C. carvi powder was extracted using water, 50% alcohol and 1:1 mixture of methanol (70%) and acetone (70%) and the yield was found to be 8.76, 12.63 and 50.20 mg/g, respectively. The phenolic extract was assessed for its antioxidant potential to scavenge 2,2-dipicryl-1-picrylhydrazyl (DPPH) and superoxide anion radical, inhibition of DNA degradation, and reducing ability as well as antibacterial activity. Results and discussions: The phenolic extract showed 50% DPPH scavenging activity at 2.7 mg/ml as compared to 4.19 mg/ml for butylated hydroxyanisole (BHA) and 8.35 mg/ml for butylated hydroxy toluene (BHT). The extract was also found to scavenge superoxide anion radicals with an IC50 value of 35 mg/ml. The reducing ability of the extract was found to be better than BHT and comparable to BHA. The C. carvi phenolic extract also offered dose dependent protection against DNA damage. Further, C. carvi phenolic extract effectively inhibited the growth of Gram-positive bacteria as compared to Gram-negative bacteria. Conclusions: The total phenolic compounds present in C. carvi were found to possess very good antioxidant and moderate antibacterial activities at microgram quantities which may be exploited as potential natural pharmaceutical drugs.

Item Type: Article
Uncontrolled Keywords: Antibacterial Antioxidant C. carvi DNA damage Superoxide anion
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 May 2016 10:33
Last Modified: 28 Aug 2018 07:02
URI: http://ir.cftri.com/id/eprint/12196

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