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Bioefficacy potential of different genotypes of walnut Juglans regia L.

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Title Bioefficacy potential of different genotypes of walnut Juglans regia L.
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Creator Uzma Noor Shah, Javid Iqbal Mir, Nazeer Ahmed, Sumira Jan, Khalid Majid Fazili
 
Subject Walnut, DPPH, FRAP, Phenolics, Flavanoids, Flavonols
 
Description Not Available
The purpose of investigation was to assess the phytochemical and nutraceutical of walnut in leaf extracts through diverse quantitative and qualitative phytochemical tests followed by array of assays. The screening of 50 elite walnut genotypes which exhibited wide range of discrepancy in terms of phytochemicals as well as their anti-oxidant potential was done. Walnut genotypes displayed maximum divergence in quercetin content (2.86–5.78 mg/ 100 g) as represented by cluster analysis. The phenolic rich genotypes exhibiting total phenols (37.61–46.47 mg/g GAE) having higher DPPH potential (IP of 32.82–73.50) where as genotypes that accumulate flavonoids/flavanols 5.52–28.48 mg/g QE and 4.11–21.76 mg/g QE showed immense FRAP activity (418.92–1067.94 lM Fe 2?/g FW).
There was positive correlation between the phenolics content and anti-oxidant potential. The results showed oil content of 50.1–85.08% and kernel percentage 25.21–81.92% of all walnut genotypes. To evaluate the anti-proliferative potential of walnut genotypes, Trypan blue exclusion test, MTT assay and Griess assay was used. Each assay was repeated with different positive controls against a panel of human cancer cell lines viz THP-1, U2OS, IMR-32 and HBL-100 and then compared with the walnut extracts for their efficiency in anti-proliferative activity. The SPS 1 walnut extract at concentration of 500 lg/ml exhibited 10% cell viability and with 1000 lg/ ml walnut extract there was consequent decline towards (6.25%) viability. The results indicated that walnut leaf constitutes an excellent source of effective natural antioxidants and chemo-preventive agents that can act as anticancer agents.
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Date 2018-11-27T07:27:45Z
2018-11-27T07:27:45Z
2018-02-01
 
Type Research Paper
 
Identifier J Food Sci Technol (February 2018) 55(2):605–618 https://doi.org/10.1007/s13197-017-2970-4
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http://krishi.icar.gov.in/jspui/handle/123456789/13589
 
Language English
 
Relation Not Available;
 
Publisher Springer