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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1002/9783527621583.ch5

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ISSN

0975-8402

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Antioxidant DNA protective efficacy and HPLC anal

Authors: V Cijo George D R Naveen Kumar P K Suresh R Ashok Kumar
Publish Date: 2014/02/25
Volume: 52, Issue: 4, Pages: 2328-2335
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Abstract

Annona muricata is a naturally occurring edible plant with wide array of therapeutic potentials In India it has a long history of traditional use in treating various ailments The present investigation was carried out to characterize the phytochemicals present in the methanolic and aqueous leaf extracts of A muricata followed by validation of its radical scavenging and DNA protection activities The extracts were also analyzed for its total phenolic contents and subjected to HPLC analysis to determine its active metabolites The radical scavenging activities were premeditated by various complementary assays DRSA FRAP and HRSA Further its DNA protection efficacy against H2O2 induced toxicity was evaluated using pBR322 plasmid DNA The results revealed that the extracts were highly rich in various phytochemicals including luteolin homoorientin tangeretin quercetin daidzein epicatechin gallate emodin and coumaric acid Both the extracts showed significant p  005 radical scavenging activities while methanolic extract demonstrated improved protection against H2O2induced DNA damage when compared to aqueous extract A strong positive correlation was observed for the estimated total phenolic contents and radical scavenging potentials of the extracts Further HPLC analysis of the phytoconstituents of the extracts provides a sound scientific basis for compound isolation

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  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
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  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
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