@article {167, title = {Antioxidant Potential of Ethanolic Extract of Canavalia Species in High-fat Diet and Streptozotocin-induced Diabetic Rats}, journal = {Pharmacognosy Research}, volume = {11}, year = {2019}, month = {November,2019}, pages = {400-405}, type = {Original Article}, chapter = {400}, abstract = {

Background: The present study is to enlighten the antioxidant effect of ethanolic seed extracts of Canavalia species in high-fat diet and streptozotocin (HFD + STZ)-induced diabetic screening model. Objectives: The dispute between free radicals and antioxidants plays a key role in causing alteration of normal physiological conditions. Inadequate antioxidant in body leads to multiple pathological diseases. Materials and Methods: Ethanolic seed extracts of Canavalia species have been investigated for its antioxidant activity in HFD + STZ-induced screening models. The potential of antioxidants on oxidative stress is measured through certain serum biomarkers such as serum glutamic oxaloacetic transaminase, serum glutamic pyruvic transaminase, and alkaline phosphatase. Enzymatic markers include lipid peroxidation, catalase (CAT), superoxide dismutase (SOD), and glutathione (GSH). Enzymatic parameters were studied in liver and kidney homogenates by measuring these observed biomarkers. Results: SOD, GSH, and CAT were decreased in the diabetic group. However, restoration of SOD, GSH, and CAT levels by treatment with ethanolic seed extracts of Canavalia species was observed and tabulated. Histopathological studies of the pancreas of animals showed comparable regeneration of tissues with EECE. Conclusion: Further the characterization studies will be carried out to know the extract mechanism of antioxidant potential of Canavalia species.

}, keywords = {Antioxidant activity, Canavalia ensiformis, Canavalia gladiata, Glibenclamide, Histopathology, Streptozotocin.}, doi = {10.4103/pr.pr_46_19}, author = {Anitha Kuttiappan and Sabapathi Mohana Lakshmi and S.V. Satyanarayana} } @article {243, title = {Pretreatment and Optimization of Processing Conditions for Extraction of Oleuropein from Olive Leaves using Central Composite Design}, journal = {Pharmacognosy Research}, volume = {11}, year = {2019}, month = {April 2019}, pages = {178-187}, type = {Original Article}, chapter = {178}, abstract = {

Background: The extraction methods used for isolation of biomolecule from Olive leaves show risk of residual solvent and less extraction efficiency. Hence, there is a need to develop novel techniques to encapsulate the risks headed with extraction process. Objective: The goal was to unravel the effect of novel extraction techniques on the extraction efficiency of Oleuropein from Olea europaea, a major secoiridoid resided in Olive leaf. Materials and Methods: Olive leaves were collected, authenticated, and subjected to proximate, phytochemical analysis to contemplate the source of active moiety. The pr{\'e}cised solvent, i.e., water: glycerol (3:1\%v/v) was functionalized to depict the influence of independent variable on response using central composite design. For hot blanching, the independent factors selected were treatment temperature (50{\textdegree}C{\textendash}70{\textdegree}C) and duration of blanching (10{\textendash}30 min) whereas the observed response is percentage extraction efficiency of Oleuropein. The hot blanched leaves were subjected to extraction by cold maceration, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE). The content of Oleuropein was analyzed by high-performance thin-layer liquid chromatography. Results: From the design space, the model is stable at a range of 0.002{\textendash}0.80 which indicates lack of fit is very less and more curvature effects are clearly visualized with P = 5\% level of significance. Maximum response was attained at a temperature of 60{\textdegree}C{\textendash}65{\textdegree}C and duration of 15{\textendash}20 min. Microstructural changes in leaf were observed through scanning electron microscopy studies. From the study, pretreated leaves followed by UAE result in higher yield of Oleuropein compared to MAE and maceration. Conclusion: Hot blanching technique shows a significant linear upswing in the concentration of Oleuropein when compared to direct extraction techniques. Blanching of Olive leaves causes deactivation of enzymes, and further exposure to ultrasonic waves enhances mass transfer of solvent and promotes the release of Oleuropein.

}, keywords = {Central composite design, Extraction efficiency, Hot blanching, Olea europaea, Oleuropein, Olive leaf}, doi = {10.4103/pr.pr_179_18}, author = {P. Sucharitha and S.V. Satyanarayana and K. Bhaskar Reddy} }