Owing to increased safety concerns about synthetic antioxidants, exploitation of safer antioxidants based on natural origin is the focus of research nowadays. Cumin is a common spice and is used as a routine supportive cooking agent. Extracts of cumin were prepared in methanol, ethanol, dichloromethane and hexane by employing Soxhlet extraction apparatus. Determination of the total phenolic content, chelating activity, reducing power and free radical scavenging activity were taken as parameters for the assessment of antioxidant properties. The findings of this study suggest cumin to be a potent source of antioxidants. Results from the different parameters were in agreement with one another.
"Although the antioxidant activity of many plants have been demonstrated, direct evidence of acute therapeutic benefits of plant extracts and their phenolic compounds in cardiovascular disorders remains sparse and data on LDL oxidation have been few (Bukhari et al., 2009; Okoko, 2009; Kolodziejczyk et al., 2009). "
[Show abstract][Hide abstract] ABSTRACT: The effects of the methanol extracts of 20 selected medicinal plants on free radical scavenging capacity, human low-density lipoprotein (LDL) peroxidation and platelet aggregation were investigated. The antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and thiobarbituric acid reactive substances (TBARS) assay with LDL as the oxidation substrate. The antiplatelet activity in human whole blood was investigated using an electrical impedance method. The total phenolic contents (TPC) of the extracts were determined by the Folin-Ciocalteau method. Among the extracts, Phyllanthus amarus and Labisia pumila var. alata possessed potent radical scavenging activity with IC 50 values of 3.4 and 5.7 µg/ml, respectively. The extracts of Zingiber officinale, Curcuma xanthorrhiza and Curcuma domestica showed strong inhibition of LDL peroxidation with IC 50 values ranging from 0.1 to 0.9 µg/ml. The extract of Z. officinale was the most effective sample against platelet aggregation caused by arachidonic acid (AA) and adenosine diphosphate (ADP) with IC 50 values of 10.9 and 7.7 µg/ml, respectively. The Pearson correlation analysis indicated that the TPC of the extracts showed significant positive correlations with DPPH scavenging activity (r = 0.846) and LDL antioxidant activity (r = 0.639) and moderate positive correlations with antiplatelet activities (AA-induced, r = 0.51; ADP-induced, r = 0.40; collagen-induced, r = 0.44). The antioxidant and antiplatelet activities of the plant extracts could partly be due to their TPC.
Journal of medicinal plant research 11/2011; 5(26). DOI:10.5897/JMPR11.1114 · 0.88 Impact Factor
"Caraway oil has been evaluated for its possible hepatoprotective effect. In mice treated with carbontetrachloride, a hepatotoxin, caraway oil maintained the activities of xenobiotics detoxifying enzymes, glutathione S-transferase (GST) and glutathione peroxidase (GSH-Px) and the levels of reduced glutathione (GSH), in preventing lipid peroxidation which is the main consequence of the action of this hepatotoxin. Anaqueous extract of cumin seeds showed protective action against gentamycin-induced nephrotoxicity. "
[Show abstract][Hide abstract] ABSTRACT: Cuminum cyminum and Carum carvi are the sources of cumin and caraway seeds respectively, which have been used since antiquity for the treatment of various indications in traditional healing systems in wide geographical areas. Cumin and caraway seeds are rich sources of essential oils and have been actively researched for their chemical composition and biological activities. In recent times (especially during the last 3 years) considerable progress has been made regarding validation of their acclaimed medicinal attributes by extensive experimental studies. In this attempt many novel bioactivities have been revealed. This review highlights the significance of cumin and caraway as potential source of diverse natural products and their medicinal applications.
[Show abstract][Hide abstract] ABSTRACT: Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3 ± 35.4 mg GAE/g) and flavonoid (99.3 ± 9.6 mg RE/g) contents. Stabilizing efficiency of CinDAE, for chicken meatballs, was measured against oxidative deterioration as function of storage time under chilled conditions. For this purpose, oxidative stability [2-thiobarbituric acid reactive substances (TBARS); peroxide value (PV)], colour and sensory acceptability were measured in the control meatballs (C), and those stabilized with 200 ppm of: CinDAE (T1), ascorbic acid (T2), BHA/BHT (50/50; w/w) (T3). In comparison to “C”, induction period (IP) and redness (a* value) of the stabilized samples (T1, T2 and T3) were increased, while PV and TBARS were decreased throughout storage (8 ± 1 °C) significantly (p < 0.05). Meanwhile, CinDAE slightly decreased L* value of the meatballs as compared to other tested samples. Conclusively, CinDAE improved stability and redness of chicken meatballs without negatively affecting its sensory acceptability (Hedonic test) up to a comparable extent to that of ascorbic acid/BHA/BHT and may potentially function as a dietary antioxidant for meat products.
Journal of Food Science and Technology -Mysore- 11/2012; 51(11). DOI:10.1007/s13197-012-0818-5 · 2.20 Impact Factor
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