Effect of extraction method and solvent power on polyphenol and flavonoid levels in Hyphaene Thebaica L Mart (Arecaceae) (Doum) fruit, and its antioxidant and antibacterial activities

Tropical Journal of Pharmaceutical Research

Volumn 13, Issue 12, 2014, Pages 2057-2063

  Aboshora, Waleed ^a,b   Lianfu, Zhang ^a   Dahir, Mohammed ^a   Qingran, Meng ^a   Qingrui, Sun ^a   Jing, Li ^a   Al Haj, Nabil Qaid M ^a   Ammar, Al Farga ^a  

^a JIANGNAN UNIVERSITY   (China)

^b University of Elemam Elmahadi   (Sudan)

Author keywords

Antibacterial; Antioxidant; Doum fruit; Flavonoid; Hyphaene thebaica; Phenolic; Ultrasonic extraction

Indexed keywords

ALCOHOL; ASCORBIC ACID; BETA CAROTENE; FLAVONOID; HYPHAENE THEBAICA EXTRACT; METHANOL; PLANT EXTRACT; POLYPHENOL; TERT BUTYLHYDROQUINONE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARECACEAE; ARTICLE; BLEACHING; COLONY FORMING UNIT; COLORIMETRY; CONTROLLED STUDY; DISK DIFFUSION; DPPH RADICAL SCAVENGING ASSAY; ESCHERICHIA COLI; FRUIT; HYPHAENE THEBAICA; IC50; LISTERIA MONOCYTOGENES; NONHUMAN; REDUCING POWER ASSAY; SALMONELLA TYPHI; SOLVENT EXTRACTION; STAPHYLOCOCCUS AUREUS; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 84918529246     PISSN: 15965996     EISSN: 15969827     Source Type: Journal    
DOI: 10.4314/tjpr.v13i12.16     Document Type: Article

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