In conclusion, berry fruit extracts exerted a potential protective effect against L-arginine induced damage in rat pancreas, at least in part, due to its antioxidant properties. In addition, the DNA fragmentation assay showed an intact DNA in pancreatic cells of treated groups. Biochemical results were correlated with the histopathological findings. Upon the treatment, anti-oxidant enzymes were significantly (*pless than 0.05) increased. The results of the study indicated that treatment of AESF and AEBF exhibited a significant dose dependent protective effect. Histopathological studies and DNA fragmentation assay were carried out in isolated pancreatic tissue. Biochemical parameters were estimated in serum and pancreatic tissue samples. Treatment groups received AESF and AEBF at doses of 200 and 400 mg/kg for 7 days with prior injections of L-arginine on 5th day. The study was aimed to evaluate the protective effects of alcoholic extracts of Strawberry and Blueberry fruits in acute pancreatitis in rats. The current research showed that the vinegar was more effective than the methanol, ethanol, water for polyphenols, flavonoids, tannins extraction. Furthermore, the vinegar extract was the most effective to chelating the radical DPPH (IC50% = 0,336☐,005µg), and have the highest total antioxidant activity (7,88☐,19mg AAE/g dw). Surprisingly, in our results, the highest polyphenol, flavonoids content and condensed tannins was observed in vinegar extract 55,51☑,16 mg GAE/g dw, 22,15☐,45 mg QE/g dw, 12,37☐,16 mg AAE/g dw respectively. The aim of this study was to estimate and characterize the phenolic content, flavonoids content, condensed tannins content obtained from rose hips fruits in five extracts (water, 50% v/v ethanol, 70% v/v ethanol, 80% v/v methanol, apple vinegar) to examine their antioxidant activity by two reliable methods: Total antioxidant activity and DPPH. is a rich fruit on bioactive substances which provides them with high antioxidant potential, like phenolic acids, flavonoids, condensed tannins.
This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ☒.25) mg/100 g of dry matter representing at last 40-50% of the RDI.
The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. The proximate composition and minerals were determined using AOAC methods. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.).Įvaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. However, the peels of the tender bean pods are currently less or not used and considered waste.
#Power tae fresh download skin
In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds.
0 kommentar(er)
