Phytochemical Analysis, Antioxidant (Dna Nicking Assay) and Antibacterial Activities of Morus Nigra L. Fruits Secondary Metabolites
DOI:
https://doi.org/10.25271/2017.5.2.368Keywords:
Morus nigra, Flavonoid, Anthocyanin, Cyanidin, DNA nicking, Antibacterial activityAbstract
The present study was carried out to identify the chemical composition of ethanol, flavonoid and anthocyanin extracts of Morus nigra fruits. The results revealed the presence of carbohydrates, glycosides, phenolic compounds and the absence of alkaloids, saponins, free amino acids, proteins and tannins. TLC and column chromatography techniques were used to separate and purify the anthocyanin pigment from anthocyanin extract which is then subjected to acid hydrolysis to obtain the anthocyanidin pigment (a). Many techniques were also employed to confirm pigment (a) chemical structure including (TLC, UV-Visible and IR-Spectroscopy). According to the forgoing analytical results, the proposed structure for the isolated pigment (a) is cyanidin pigment. DNA nicking assay has been used to evaluate the ability of the prepared extracts and pigment (a) to prevent DNA nicking caused by free radicals generated from Fenton's reagent. The highest DNA protective effect was achieved in anthocyanin extract followed by pigment (a) and their effects were identical to the positive control (cyanidin chloride). Antibacterial activities of all extracts and pigment (a) were performed against the growth of two standards and pathogenic G+ and G- bacteria. The results indicated that all plants extracts showed more potent activity against standard bacteria strains than pathogenic ones.
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Banso, A. (2009). Phytochemical and antibacterial investigation of bark extracts of Acacia nilotica. J. Med. Plants Res., 3: 082-085.
Castaeda-Ovando, A., Pacheco-Hernandez, D. l., Paez- Hernandez, M. E., Rodriguez, J.Z. and Galan –Vidal, C. A. (2009). Chemical studies of anthocyanins: A review, Food Chem., 113: 859–871.
Crozier, A., Clifford, M. N. and Ashihara, H. (2006). In: Plant secondary metabolites: occurrence, structure and role in the human diet. P.1-12.
Duan, X., Genfu, W. and Jiang, Y. (2007). Evaluation of antioxidant properties of Litchi fruit phenolics in relation to pericarp browning prevention. J. Molecules, 12: 759-771.
Gould, K., K. Davies and, C. Winefield. (2009). In: Anthocyanins biosynthesis, functions, and applications. USA, P.90 -198.
Harborne, J. B. (1984). In: Phytochemistry Methods. New York Wiley; P.1-70.
Johnson, T.V. and Morris, J. R. J. (1996). Food Sci. 61. C. F. Schoefs, B. (2004). Determination of pigments in vegetables. J. Chrome., 1054: 217-226.
Kumar, V. and S. Chauhan. (2008). Mulberry: Life enhancer. J. Med. Plants Res., 2: 271-278.
Laleh, G. H., H. Frydoonfar, R. Heidary, R. Jameel and S. Zare. (2006). The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species. Pakistan J. Nut., 5:90-92.
Larson, R. A., Lloyd, R. E. and Marley, K. A. (1992). Ferric-ion photosensitized damage to DNA by hydroxyl and non – hydroxyl radical mechanisms. J. Photochem. Photobiol., 14: 345-357.
Lee, J. C. and Kim, J. (2002). Antioxidant property of an ethanol extract of the stem of Opuntia ficus indica var. Saboten. J. Agr. Food Chem., 50:6490-6496.
Lema, M. W., Brown, A. and Calkins, J. H. (1994). A general method for the extraction of DNA from bacteria. J. Microbial Methods, 19:167–172.
Makkar, H. S. and K. S. Becker. (2007). In: Plant Secondary Metabolites. Germany, P.89 - 97.
Maniatis, T., Fritsch, E. F. and Sambrook, J. (1982). In: Molecular Cloning: A Laboratory Manual, Cold Spring Harbor Laboratory. New York.
Ming-weil, Z., G. Bao-jiang, Z. Rui-fenl, , C. Jian-weil ,W. Zhen-chengl , X. Zhi-hongl , Z. Yanl, and T. Xiao-Junl.(2006). Separation, purification and identification of antioxidant compositions in black rice. Agri. Sci. in China. 5:431-440.
Ozgen, M., S. Serc, and C. Kaya. (2009). Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scie. Hort., 119: 275–279.
Pantelidis, G. E., M. Vasilakakis, G. A. Manganaris and G. Diamantidis. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chem., 102:777-783.
Park, Y. K., Koo, M. H., Ikegaki, M. and Contado, J. L. (1997). Comparison of the flavonoid aglycone contents of Apis mellifera propolis from various regions of Brazil. Arquivor de Biologiae Techno, 40:97-106.
Peach, K. and M. V. Tracey. (1955). Modern methods of plant analysis. Springer-Verlag Bertin Germany, 4:367-511.
Radovanovic, A., Radovanovic, B. and Jovancicevic, B. (2009). Free radical scavenging and antibacterial activities of southern Serbian red wines. J. Food Chem., 117: 326–331.
Rein, M. ( 2005). Copigmentation reactions and color stability of berry anthocyanins. Academic Thesis, Faculty of Agriculture and Forestry-University of Helsinki.
Sambrook, J., Fritch, E. F. and Maniatis, T. (1989). In: Molecular Cloning: A Laboratory manual. New York, U.S.A.
Sarma, A.D. and Sharma, R. (1999). Anthocyanin-DNA copigmentation complex: mutual protection against oxidative damage. Phytochemistry, 52: 1313–1318.
Schofs, B. (2004). Determination of pigments in vegetables. J. Chrom., 1045: 217-226.
Shon, M. Y., Lee, J. and Choi, J. H. (2007). Antioxidant and free radical scavenging activity of methanol extract of chungkukjang. J.Food Composion and Analysis, 20: 113-118.
Silverstien, B. and A. Morril. (1981). In: Spectrometeric identification of organic compound. John Wiley and Sons 3rd ed. New York.
Singh, B. N., Singh, B. R., Singh, R. L., Prakash, D., Singh, D. P. , Sarma, B. K., Upadhyay, G. and Singh, H. B.(2009). Polyphenolics from various extracts/fraction of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. J. Food and Chemical Toxicology, 47:1161-1167.
Sinha, R. P., Dautz, M. and Hader, D.P. (2001). A simple and efficient method for the quantitative analysis of thymine dimers in cyanobacteria, phytoplankton and macroalgae. Acta Protozoologica., 40: 187 – 195.
Spada, P. D. S. , G. G. N. Souza, G. V. Bortolini, J. A. P. Henriques and M. Salvador.(2008). Antioxidant, mutagenic, and antimutagenic activity of frozen fruits. J. Med. Food, 1: 144-151.
Sun, J.; Yao, J., Huang, S., Long, X., Wang, J. and Garcia- Garcia, E. (2009). Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A. C. Smith. Food Chem., 117:276–281.
Turkoglu, A., Duru, M. E. and Mercan, N. (2007). Antioxidant and antimicrobial activity of Russula delica Fr: An Edible Wild Mushroom. Eurasian J. of Anal. Chem., 1: 54-67.
Vermerris, W. and R. Nicholoson. (2006). In: Phenolic compounds biochemistry. USA, P.2-15.
Yeung, S. Y., Lan, W. H., Huang, C. S., Lin, C. P., Chan, C. P. and Chang, M. C.(2002). Scavenging property of three cresol isomers against H2O2, hypochlorite, superoxide and hydroxyl radicals. Food and Chem. Toxicology, 40: 1403–1413.
Zhang, L. and A. L. Demain. (2005). In: Natural products: drug discovery and therapeutic medicine. USA; P.4 -13.
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Published
2017-06-30
How to Cite
Issa, N. K., & Abd-Aljabar, R. S. (2017). Phytochemical Analysis, Antioxidant (Dna Nicking Assay) and Antibacterial Activities of Morus Nigra L. Fruits Secondary Metabolites. Science Journal of University of Zakho, 5(2), 198–204. https://doi.org/10.25271/2017.5.2.368
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