دورية
Characterization of quality and pharmacological assessment of Pimpinella anisumL. (Anise) seeds cultivars
| العنوان: | Characterization of quality and pharmacological assessment of Pimpinella anisumL. (Anise) seeds cultivars |
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| المؤلفون: | Ghosh, Apu, Saleh‐e‐In, Md. Moshfekus, Abukawsar, Mirza Md., Ahsan, Md. Aminul, Rahim, Md. Matiur, Bhuiyan, Md. Nurul Huda, Roy, Sudhangshu Kumar, Naher, Shamsun |
| المصدر: | Journal of Food Measurement and Characterization; December 2019, Vol. 13 Issue: 4 p2672-2685, 14p |
| مستخلص: | Pimpinella anisumL. seeds of the two cultivars were assessed for their nutritional quality and safety assessment through proximate, chemical and pharmacological studies. The proximate composition along with rich mineral elements as well as minor level of toxic elements indicated the good quality of seeds. The GC–MS analyses of hydro distilled volatile oils of two cultivars contained 16 constituents. The main constituents in BSRC (Bangladesh Spice Research Centre) seeds were trans-anethole (83.67%), fenchone (5.29%) and 1,2-diisopropenylcyclobutane (6.31%) whereas, trans-anethole (69.94%), fenchone (11.184%) and d-limonene (13.007%) were the main constituents in local market seeds. The IC50values of DPPH antioxidant activity showed at 48.71 and 52.48 mg/mL, in BSRC and local market seeds cultivars essential oils respectively. The antimicrobial activity of the essential oils showed moderate activity in both cultivars against Gram-positive, Gram-negative bacteria and fungi. Both oils had some similarity in physiochemical properties and antimicrobial activity. The brine shrimp cytotoxic activity of the essential oils exhibited weaker activity than the standard drug at 3.06 and 2.86 μg/mL (IC50) in BSRC and local market seed cultivars respectively. The present investigation demonstrated good nutritional quality with rich bioactive phytoconstituents as well as low level of toxic elements of anise seeds. The research findings can open up a new possibility for exportation of indigenously cultivated spices as well as recommendations for food and pharmaceutical industries. |
| قاعدة البيانات: | Supplemental Index |
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Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-019-00188-3 |