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Phytochemical composition, in vitro antioxidant activity and antibacterial mechanisms of Neolamarckia cadamba fruits extracts.

Arti, Pandey and Negi, P. S. (2018) Phytochemical composition, in vitro antioxidant activity and antibacterial mechanisms of Neolamarckia cadamba fruits extracts. Natural Product Research, 32 (10). pp. 1189-1192.

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Abstract

Aqueous extracts of Neolamarckia cadamba fruits prepared at different maturity stages were used for the analysis of various phytochemicals, and their antioxidant and antibacterial activities were determined. Ripe fruit extract had highest phenolics (3.14 mM GAE/ g fruit extract) with caffeic acid, tannic acid, syringic acid and quercetin as major phenolic compounds. The ripe fruit extract showed lowest IC50 values in DPPH radical scavenging assay (231.33 μg fruit extract/ mL), and highest ABTS radical scavenging activity (111.18 μM TEAC/g). Immature fruit extract showed lowest minimum inhibitory concentration against tested bacteria, and the antibacterial activity was probably due to membrane permeation, as was evident by leakage of genetic material and reduction in propidium iodide uptake by bacterium; and by inhibition of sugar and amino acid uptake. The appreciable amount of phenolic compounds and biological activities in the aqueous extracts of N. cadamba fruits suggests it's potential application as natural preservative.

Item Type: Article
Uncontrolled Keywords: Antibacterial; antibacterial mechanism; antioxidant; Neolamarckia cadamba; phytochemicals
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2018 04:38
Last Modified: 12 Jul 2018 04:38
URI: http://ir.cftri.com/id/eprint/13588

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