Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil
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| internalnotes | Acar, Ö. C., Gökmen, V., Pellegrini, N. and Fogliano, V. 2009. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Research and Technology 229: 961- 969. Alzoreky, N.S. and Nakahara, K. 2003. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International Journal Food Microbiology 80: 223-230. Anjum, F., Anwar, F., Jamil, A. and Iqbal, M. 2006. Microwave roasting effects on the physic-chemical composition and oxidative stability of sunflower seed oil. Journal of American Oil Chemists’ Society 83: 777-784. Andrews, J.M. 2001. The development of the BSAC standardized method of disc diffusion testing. Journal of Antimicrobial Chemotherapy 48: 29-42. Bauer, A.W., Kirby, W.M.M., Sherris, J.C. and Turck, M. 1996. Antibiotic susceptibility testing by standardized single disc method. American Journal of Clinical Pathology 45: 493-496. Brand-Williams, W., Cuvelier, M.E. and Berset, C., 1995. Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft Und Technologie 28: 25-30. Brown, W.H. 1954. Useful Plants of the Philippines. Republic Philippines Deparmnt of Agriculture and Natural Resources Technical Bulletin 10(2): 241-256. Chiou, R.Y.Y. and Tsai, T.T. 1989. Characterization of peanut proteins during roasting as effected by initial moisture content. Journal of Agricultural and Food Chemistry 37: 1377-1381. Choo, Y.M., Ng, M.H., Ma, A.N., Chuah C.H. and Hashim, M.A. 2005. Application of supercritical fluid chromatography in the quantitative analysis of minor components (carotenes, vitamin E,sterols and squalene) from palm oil. Lipids 40: 429-432. Coronel, R.E. 1996. Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6. Institute of Plant Genetics and Crop Plant Research. Gatersleben/International Plan Genetic Resources Institute. Rome, Italy. Dauqan, E., Sani,H.A., Abdullah,A., Muhamad, H. and Top, A.G. M. 2011. Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils. American Journal of Applied Sciences 8 (5): 407- 412. Durmaz, G. and Gökmen, V. 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry 128: 410-414. Durmaz, G.,Karabulut, I.,Topcu, A., Asiltürk, M. and Kutlu, T. 2010. Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil. Journal of the American Oil Chemists’ Society 87: 401-409. Eichner, K. 1981. Antioxidative effects of Maillard reaction intermediates. Progress in Food and Nutrition Science 5: 441-451. Fito, M., Covas, M.I., Lamuela, Raventos, R.M., Vila, J., Torrents, J., Torre, C. and Marrugat, J. 2000. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 35 (6): 633- 638. Gutfinger, T., 1981. Polyphenols in olive oils. Journal of the American Oil Chemists Society 58: 966-968. Hao, Y.Y., Brackett, R.E. and Doyle, M.P. 1998. Inhibition of Listeria monocytogenes and Aeromonas hydrohila by plant extracts in refrigerated cooked beef. Journal of Food Protection 61: 307-312. Hathcock, J.N. 2004. Beta-carotene. In Vitamin and mineral Safety. (2nd Edn)., Council for Responsible Nutrition, p. 169.London. Jadhav, S.J., Nimbalkar, S.S., Kulkarni, A.D. and Madhavi, D. L. 1996. Lipid oxidation in biological and food systems. In Madhavi, D. L, Deshpande, S. S., and Salunkhe, D. K. (Eds). Food antioxidants: Technological, Toxicological, Health perspective, p.5 – 64. New York: Marcel Dekker. Jideani, V.A.I. 1992. Carotene retention in palm oil by mechanized and traditional processes. Journal of Food Science and Technology 29: 68-69. Kim, I.H., Kim, C.J., You, J.M., Lee, K.W., Kim, C.T. and Chung, S.H. 2002. Effect of roasting temperature and time on the chemical composition of rice germ oil. Journal of the American Oil Chemists’ Society 79: 413-418. Khan, M.R., Kihara M. and Omoloso, A.D. 2003. Antimicrobial activity of the alkaloidal constituents of the root bark of Eupomatia lourina. Pharmaceutical Biology 41: 277-280. Li, H.L. 1970. The origin of cultivated plants in Southest Asia. Economic Botany 24 (1) : 3-19. Madhavi, M., Samudram P., Kumar A.H. and Victor, L. 2009. Effect of antioxidant vitamins C and E supplementation on its plasma levels and on lipid profile in pulmonary tuberculosis patients. American Journal of Infectious Diseases 5(3): 263-272. Matsukawa, R., Dubinsky, Z., Kishimoto, E., Masuda, Y., Takeuchi, T., Chihara, M., Yamamoto, Y., Niki, E., and Karube, I. 1997. A comparison of screening methods for antioxidant activity in seaweeds. Journal of Applied Phycology 9: 29-35. Matkowski, A. 2008. Plant in vivo culture for the production of antioxidants. A review. Biotechnology Advances 26:548-560. Merrill, E.D. 1912. A Flora of Manila. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/ International Plan Genetic Resources Institute. Merrill, E.D. 1923. An Enumeration of Philippine Flowering Plants. Volume. 2. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/International Plant Genetic Resources Institute. Pavrez, M., Mahboob, H.K., Zahuul, I. and Shek, M.H. 2005. Antimicrobial activities of the petroleum ether, methanol and aceton extracts of kaempferia galangal rhizome. Journal Life Earth Science 1: 25-29. PORIM Test Methods. 1995. Published by Palm Oil Research Institute of Malaysia. Rimm, E.B., Stampfer, M.J., Ascherio, A., Giovannucci, E., Colditz, G.A., and Willet, W.C. 1993. Vitamin E consumption and the risk of coronary heart disease in men. New England Journal of Medicine 328: 1456- 1480. Roberts II, L.J., Oates, J.A., Linton, M.F., Fazio, S., Meador, B.P., B.C., A.P.R.N., Gross, M.D., Shyr, Y. and Morrow, J.D. 2007. The relationship between dose of vitamin E and suppression of oxidative stress in human. Free Radical Biology and Medicine 43 (10): 1388-1393. Rodríguez Vaquero, M.J.,Alberto, M.R. and Manca de Nadra, M.C. 2007. Antibacterial effect of phenolic compounds from different wines. Food Control 18: 93-101. Safer, A.M. and Al-Nughamish, A.J. 1999. Hepatotoxicity induced by the anti-oxidant food additive butylated hydroxytoluene (BHT) in rats: An electron microscopical study. Histology and Histopathology 14: 391- 406. Sanchez-Moreno, C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121-137. Schierle, J., Pietsch, B., Ceresa, A. and Fizet ,C. 2004. Method for the determination of β-carotene in supplements and raw materials by reversed-phase liquid chromatography: Single laboratory validation. Journal of AOAC International 87 (5): 1070-1082. Tim Mosmann, 1983. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays. Journal of Immunological Methods 65: 55-63. Ubaldi, A., Delbono, G., Fusari. A. and Serventi, P. 2005. Quick HPLC method to determine vitamin E concentration in cow’ s milk. Annal Faculty Medicine Veterinary di Parma 25: 101-110. Wester, P.J. 1921. The food plants of the Philippines. Philippines Agricultural Review 14 (3): 211-384. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/ International Plan Genetic Resources Institute Wijesundera, C., Ceccato, C., Fagan, P. and Shen, Z. 2008. Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. European Journal of Lipid Science and Technology 110: 360-367. Yoshida, H., Tomiyama, Y., Hirakawa, Y. and Mizushina, Y. 2006. Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernel of pumpkin (Cucurbita spp.) seeds. Journal of Food Composition and Analysis 19: 330-339. Zeb, A. and Medmood, S. 2004. Carotenoids contents from various sources and their potential health applications. Pakistan Journal of Nutrition 3 (3): 199-204. |
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| spelling | 10909 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10909 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal UniSZA Unisza unisza image/jpeg inches 96 96 1419 772 70 70 2014-07-02 08:38:59 1419x772 5052-01-FH02-FPBSM-14-00751.jpg UniSZA Private Access Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil International Food Research Journal Some vegetable oils contain natural antioxidants such as beta carotene and vitamin E namely alpha tocopherol. The objective of this study was to screening the value of α-tocopherol, β-carotene, antioxidant capacity, antimicrobial activity and toxicological properties of roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO). The result showed that RPNO contained higher amount of vitamin E and less amount of beta carotene compared to UPNO. RPNO and UPNO scavenged DPPH radicals by 24.66% and 9.52% at concentration of 140 µg/ml. The total phenolic compound (TPC) in UPNO and RPNO were about 19.96 ± 0.52 mg/kg and 12.43 ± 0.69 mg/kg respectively. It was observed that bacteria species exhibited different sensitivities towards RPNO, UPNO, Gentamycin, Ampicillin and Chloramphenicol. Bacillus cereus 14570 was the most sensitive bacterium and all strains of Staphylococcus aureus tested were resistant against both samples RPNO and UPNO. An in vitro toxicological study based on the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) cytotoxicity assay was also performed. In vitro cytotoxicity indicated that both RPNO and UPNO had no effect against HeLa (cervical cancer cell), MCF-7 (breast cancer cell) and HT-29 (human colon adenocarcinoma cell) cell lines tested. 21 1 309-316 Acar, Ö. C., Gökmen, V., Pellegrini, N. and Fogliano, V. 2009. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Research and Technology 229: 961- 969. Alzoreky, N.S. and Nakahara, K. 2003. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International Journal Food Microbiology 80: 223-230. Anjum, F., Anwar, F., Jamil, A. and Iqbal, M. 2006. Microwave roasting effects on the physic-chemical composition and oxidative stability of sunflower seed oil. Journal of American Oil Chemists’ Society 83: 777-784. Andrews, J.M. 2001. The development of the BSAC standardized method of disc diffusion testing. Journal of Antimicrobial Chemotherapy 48: 29-42. Bauer, A.W., Kirby, W.M.M., Sherris, J.C. and Turck, M. 1996. Antibiotic susceptibility testing by standardized single disc method. American Journal of Clinical Pathology 45: 493-496. Brand-Williams, W., Cuvelier, M.E. and Berset, C., 1995. Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft Und Technologie 28: 25-30. Brown, W.H. 1954. Useful Plants of the Philippines. Republic Philippines Deparmnt of Agriculture and Natural Resources Technical Bulletin 10(2): 241-256. Chiou, R.Y.Y. and Tsai, T.T. 1989. Characterization of peanut proteins during roasting as effected by initial moisture content. Journal of Agricultural and Food Chemistry 37: 1377-1381. Choo, Y.M., Ng, M.H., Ma, A.N., Chuah C.H. and Hashim, M.A. 2005. Application of supercritical fluid chromatography in the quantitative analysis of minor components (carotenes, vitamin E,sterols and squalene) from palm oil. Lipids 40: 429-432. Coronel, R.E. 1996. Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6. Institute of Plant Genetics and Crop Plant Research. Gatersleben/International Plan Genetic Resources Institute. Rome, Italy. Dauqan, E., Sani,H.A., Abdullah,A., Muhamad, H. and Top, A.G. M. 2011. Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils. American Journal of Applied Sciences 8 (5): 407- 412. Durmaz, G. and Gökmen, V. 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry 128: 410-414. Durmaz, G.,Karabulut, I.,Topcu, A., Asiltürk, M. and Kutlu, T. 2010. Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil. Journal of the American Oil Chemists’ Society 87: 401-409. Eichner, K. 1981. Antioxidative effects of Maillard reaction intermediates. Progress in Food and Nutrition Science 5: 441-451. Fito, M., Covas, M.I., Lamuela, Raventos, R.M., Vila, J., Torrents, J., Torre, C. and Marrugat, J. 2000. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 35 (6): 633- 638. Gutfinger, T., 1981. Polyphenols in olive oils. Journal of the American Oil Chemists Society 58: 966-968. Hao, Y.Y., Brackett, R.E. and Doyle, M.P. 1998. Inhibition of Listeria monocytogenes and Aeromonas hydrohila by plant extracts in refrigerated cooked beef. Journal of Food Protection 61: 307-312. Hathcock, J.N. 2004. Beta-carotene. In Vitamin and mineral Safety. (2nd Edn)., Council for Responsible Nutrition, p. 169.London. Jadhav, S.J., Nimbalkar, S.S., Kulkarni, A.D. and Madhavi, D. L. 1996. Lipid oxidation in biological and food systems. In Madhavi, D. L, Deshpande, S. S., and Salunkhe, D. K. (Eds). Food antioxidants: Technological, Toxicological, Health perspective, p.5 – 64. New York: Marcel Dekker. Jideani, V.A.I. 1992. Carotene retention in palm oil by mechanized and traditional processes. Journal of Food Science and Technology 29: 68-69. Kim, I.H., Kim, C.J., You, J.M., Lee, K.W., Kim, C.T. and Chung, S.H. 2002. Effect of roasting temperature and time on the chemical composition of rice germ oil. Journal of the American Oil Chemists’ Society 79: 413-418. Khan, M.R., Kihara M. and Omoloso, A.D. 2003. Antimicrobial activity of the alkaloidal constituents of the root bark of Eupomatia lourina. Pharmaceutical Biology 41: 277-280. Li, H.L. 1970. The origin of cultivated plants in Southest Asia. Economic Botany 24 (1) : 3-19. Madhavi, M., Samudram P., Kumar A.H. and Victor, L. 2009. Effect of antioxidant vitamins C and E supplementation on its plasma levels and on lipid profile in pulmonary tuberculosis patients. American Journal of Infectious Diseases 5(3): 263-272. Matsukawa, R., Dubinsky, Z., Kishimoto, E., Masuda, Y., Takeuchi, T., Chihara, M., Yamamoto, Y., Niki, E., and Karube, I. 1997. A comparison of screening methods for antioxidant activity in seaweeds. Journal of Applied Phycology 9: 29-35. Matkowski, A. 2008. Plant in vivo culture for the production of antioxidants. A review. Biotechnology Advances 26:548-560. Merrill, E.D. 1912. A Flora of Manila. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/ International Plan Genetic Resources Institute. Merrill, E.D. 1923. An Enumeration of Philippine Flowering Plants. Volume. 2. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/International Plant Genetic Resources Institute. Pavrez, M., Mahboob, H.K., Zahuul, I. and Shek, M.H. 2005. Antimicrobial activities of the petroleum ether, methanol and aceton extracts of kaempferia galangal rhizome. Journal Life Earth Science 1: 25-29. PORIM Test Methods. 1995. Published by Palm Oil Research Institute of Malaysia. Rimm, E.B., Stampfer, M.J., Ascherio, A., Giovannucci, E., Colditz, G.A., and Willet, W.C. 1993. Vitamin E consumption and the risk of coronary heart disease in men. New England Journal of Medicine 328: 1456- 1480. Roberts II, L.J., Oates, J.A., Linton, M.F., Fazio, S., Meador, B.P., B.C., A.P.R.N., Gross, M.D., Shyr, Y. and Morrow, J.D. 2007. The relationship between dose of vitamin E and suppression of oxidative stress in human. Free Radical Biology and Medicine 43 (10): 1388-1393. Rodríguez Vaquero, M.J.,Alberto, M.R. and Manca de Nadra, M.C. 2007. Antibacterial effect of phenolic compounds from different wines. Food Control 18: 93-101. Safer, A.M. and Al-Nughamish, A.J. 1999. Hepatotoxicity induced by the anti-oxidant food additive butylated hydroxytoluene (BHT) in rats: An electron microscopical study. Histology and Histopathology 14: 391- 406. Sanchez-Moreno, C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121-137. Schierle, J., Pietsch, B., Ceresa, A. and Fizet ,C. 2004. Method for the determination of β-carotene in supplements and raw materials by reversed-phase liquid chromatography: Single laboratory validation. Journal of AOAC International 87 (5): 1070-1082. Tim Mosmann, 1983. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays. Journal of Immunological Methods 65: 55-63. Ubaldi, A., Delbono, G., Fusari. A. and Serventi, P. 2005. Quick HPLC method to determine vitamin E concentration in cow’ s milk. Annal Faculty Medicine Veterinary di Parma 25: 101-110. Wester, P.J. 1921. The food plants of the Philippines. Philippines Agricultural Review 14 (3): 211-384. In Coronel, R.E. 1996 (Eds). Pili Nut. Canarium ovatum Engl. Promoting the comservation and use of underutilized and neglected crops.6, p. 12. Rome, Italy : Institute of Plant Genetics and Crop Plant Research. Gatersleben/ International Plan Genetic Resources Institute Wijesundera, C., Ceccato, C., Fagan, P. and Shen, Z. 2008. Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. European Journal of Lipid Science and Technology 110: 360-367. Yoshida, H., Tomiyama, Y., Hirakawa, Y. and Mizushina, Y. 2006. Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernel of pumpkin (Cucurbita spp.) seeds. Journal of Food Composition and Analysis 19: 330-339. Zeb, A. and Medmood, S. 2004. Carotenoids contents from various sources and their potential health applications. Pakistan Journal of Nutrition 3 (3): 199-204. |
| spellingShingle | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| summary | Some vegetable oils contain natural antioxidants such as beta carotene and vitamin E namely alpha tocopherol. The objective of this study was to screening the value of α-tocopherol, β-carotene, antioxidant capacity, antimicrobial activity and toxicological properties of roasted pili nut oil (RPNO) and unroasted pili nut oil (UPNO). The result showed that RPNO contained higher amount of vitamin E and less amount of beta carotene compared to UPNO. RPNO and UPNO scavenged DPPH radicals by 24.66% and 9.52% at concentration of 140 µg/ml. The total phenolic compound (TPC) in UPNO and RPNO were about 19.96 ± 0.52 mg/kg and 12.43 ± 0.69 mg/kg respectively. It was observed that bacteria species exhibited different sensitivities towards RPNO, UPNO, Gentamycin, Ampicillin and Chloramphenicol. Bacillus cereus 14570 was the most sensitive bacterium and all strains of Staphylococcus aureus tested were resistant against both samples RPNO and UPNO. An in vitro toxicological study based on the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) cytotoxicity assay was also performed. In vitro cytotoxicity indicated that both RPNO and UPNO had no effect against HeLa (cervical cancer cell), MCF-7 (breast cancer cell) and HT-29 (human colon adenocarcinoma cell) cell lines tested. |
| title | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| title_full | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| title_fullStr | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| title_full_unstemmed | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| title_short | Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |
| title_sort | antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of pili nut oil |