Biochemical studies on cytotoxic effect of some plants extracts

Abstract

The present study was designed to investigate the chemical composition of pomegranate, purslane and chicory seeds, studying the phenolic compounds content, antioxidant activity of seeds extracts of pomegranate , purslane and chicory, and studying the effects pomegranate, purslane and chicory seeds extracts as antimicrobial and insecticidal agents. The results obtained through this work can be summarized in the following points: 1- Chemical composition of pomegranate , purslane and chicory seeds: Pomegranate seeds contain moisture (6.95 %) , ash ( 1.1 %) , crude fiber ( 32 %), crude fat ( 22.5 %), crude protein (8.1 %), and total carbohydrate ( 61.35 %). Purslane seeds consisted of moisture (7.65 %) , ash (2.15 %) , crude fiber (33%), crude fat (26%) , crude protein (11.6%), and total carbohydrate (52.6 %). While Chicory seeds contain moisture (7.86 %) , ash (1.65 %) , crude fiber ( 35 %), crude fat (19 %), crude protein (10 %), and total carbohydrate (61.49 %). 2- Phenolic compounds of pomegranate, purslane and chicory seeds: Pomegranate seeds extract contains 11 phenolic compounds , analysis of pomegranate seeds extract showed that the major compounds found in the extract, were gallic acid ( 532.68 μg/ml ) and catechin (110.46 μg/ml). Purslane seeds extract contains 13 phenolic compounds, analysis of purslane seeds extract showed that the major compounds found in the extract, were coumaric acid (129.62 μg/ml), coffeic acid (108.98 μg/ml), and vanillin (106.112 μg/ml). Chicory seeds extract contains 16 phenolic compounds , analysis of chicory seeds extract showed that the major compounds in were: naringenin (3631.04 μg/ml) and chlorogenic acid (2395.18 μg/ml). 3- In vitro antioxidant activity: Total phenolic compounds and total flavonoids contents for pomegranate seeds are higher than that in seeds of purslane and chicory. Total phenolic compounds in seeds of pomegranate has been 182.32 mg ∕g dry weight. meanwhile total flavonoids has been 49.39 mg ∕g dry weight , comparing with 173.7 mg ∕g dry weight and 41.28 mg ∕g dry weight of total phenolic compounds and total flavonoids respectively in seeds of purslane and 154.7 mg ∕g dry weight and 35.12 mg ∕g dry weight of total phenolic compounds and total flavonoids respectively in seeds of chicory. Extracts were further highlighted by the quenching of DPPH free radicals. The values of absorbance for pomegranate seeds extract recorded 82.82% scavenging while purslane seeds extract recorded 78.56% and chicory seeds extract recorded 71.25%. 4- Antimicrobial activity of pomegranate, purslane and chicory seeds: From the results we indicated that , increasing the extract concentration to (100%) caused an increment of inhibition zone for all treatments on all studied . Effect of pomegranate seeds extract on gram positive and gram negative bacteria , the highest zone of inhibition (55 mm) was recorded against Lactobacillus at concentration 100% followed by Escherichia coli which recorded (50 mm ) , the effect of pomegranate seeds extract on fungus growth, fusarium sp. was more affected by the extract which recorded (11 mm), while Pythium sp < /span>. and Rhizopius sp. were