CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS

Abstract

The aim of the recent research was to study the chemical, technological and Biological of some plant extracts. Aqueous (hot and cold) water extracts of three plants (Moringa leaves , basil leaves and grape seeds ) were evaluated for their contents of bioactive compounds (phenolic and flavonoids contents) and used individually or as mixture orally (at100mg/kg and 200mg/kg) for treating blood sugar and hypercholesterolemia in rats. No significant difference (p < 0.05) in total phenolic and total flavonoid was detected between cold and hot water extracts of Moringa leaves , basil leaves and grape seeds. The major phenolic compounds in cold water extracts of Moringa leaves was catechien 571.15 ppm and it was cinnamic acid 130.88 ppm in basil leaves meanwhile, grape seeds had Catechein 19.84ppm as the major phenolic fraction as detected by HPLC. On the other side, Hesperidin 4438.53 ppm and1423.06ppm, respectively was the major flavonoid compounds in cold water extracts of Moringa leave and basil leaves Meanwhile,Rutin 6.66 ppm was the abundant in grape seeds. The antioxidant activity (by DPPH) showed no differences (p < 0.05) between cold and hot water extracts of the studied plant material. Catechein was the abundant Phenolic compound of( Mix A) 206.44ppm, (Mix B) 420.09ppm and (Mix A) 158.79ppm and Mixture( B .Gs )57.97ppm cold water extract meanwhile, Cinnamic 186.54ppm was the major phenolic compound detected in Mix D. On the other side , Narinigin was the major Flavonoid compound in ( Mix A) 2165.36ppm, (Mix B) 9201.27 and (Mix C) 2978.84ppm, While Hesperidin was the abundant in (Mix D) 910.17ppm . Mixing cold water extracts of moringa leaves, basil leaves and grape ( Mix A) as well as the mixture of basil leaves and grape Seeds (Mix D). showed the highest improve in blood glucose lipid profile, liver function, kidney function and antioxidant activity marker . The jam formulated from (Mix A) 93.7 flowed by (Mix D) 88.13 showed a higher of sensory properties of functional jam with measured. Mean while the physical analysis of jam formulated from ( Mix C) 183.85 flowed by (Mix B) 182.49. On other hand the highest total phenolic was (Mix B) 0.058 mgGAF-1dw flowed by (Mix A)0.043 mgGAF-1DW. Meanwhile a higher total flavonoid was ( Mix C) 0.013 mgQEg-1dw flowed by (Mix B) 0.009 mgQEg-1dw .