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

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/13588/ https://doi.org/10.1080/14786419.2017.1323209

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

Creator	Arti, Pandey Negi, P. S.

Subject	24 Fruits 32 Antioxidants

Description	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.

Date	2018

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/13588/1/Natural%20Product%20Research%2C%202018%20VOL.%2032%2C%20NO.%2010%2C%201189%E2%80%931192.pdf 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.