Extracted Research Articles

Biosynthesis of gold nanoparticles and its impacts on striped dwarf catfish (Mystus vittatus) as feed additives

The study evaluated the impacts of gold nanoparticles (AuNPs) on striped dwarf catfish’s (Mystus vittatus) growth, survival, and hematological parameters. Gold nanoparticles were synthesized using lemon (Citrus limon) extract, and four experimental diets incorporating 0, 10, 30, and 50 mg of AuNPs per Kg of fish feed were prepared as treatments T0 (control), T1, T2, and T3, respectively. Forty-five days old (0.7±0.00 g) 60 fingerlings were stocked in each glass aquarium and the diets were administered daily for 75 days. The treatment T2 resulted in a significant (P<0.05) increase in growth performances, feed conversion ratio, protein efficiency ratio, and survival rate. Besides, significant (P<0.05) differences were found in hematological parameters such as red blood cell count, hemoglobin level, and white blood cell count in the T2 treatment. However, a significant decrease in the white blood cell counts was observed in T3 treatment. Improved histological condition of hepatocytes was noticed in all treatments compared to the control. Hence, the results from this study suggest that the incorporation of 30 mg/Kg of biosynthesized AuNPs in the diet could be a promising strategy for enhancing the growth, survivability, and hematological parameters of M. vittatus.

Effect Pineapple Extract (Ananas comosus L, Merr) To Dadih Quality During Cold Temperature Storage

The objectives of this research were to study the effect of storage temperature and pineapple extract on physicochemical, organoleptic, and total bacterial colony of curd. This study used factorial completely randomized design with 2 factors, with two replications. The results showed that storage temperature, pineapple extract and interaction affected significantly fat and protein content, total bacterial colonies, and organoleptis. Storage temperature significantly affected pH, while pineapple extract did not affect pH. The highest fat content wat at room temperature storage without the addition of pineapple extract, namely 12.91%, the highest protein content was at room temperature storage with the addition of 10% pineapple extract, namely 4.74%. Storage at cold temperatures with the addition of 2.5% pineapple extract produced the highest total colonies, namely 2.6 x 106 CFU. At room temperature storage, panelists tended to dislike the color, aroma, and texture of the curd. However, at refrigerator temperature storage, panelists preferred the color of the curd and really liked the taste. Panelists tended to like the curd both without pineapple extract and with pineapple extract. The addition of 7.5% pineapple extract and storage at cold temperatures resulted in a protein content of 4.78% and a fat content of 10.67% which met the National Yoghurt Quality Standard. Keywords: Lactic Acid Bacteria; Curd; Pineapple; Total Bacterial Colonies

Dietary Supplements and the Gut–Brain Axis: A Focus on Lemon, Glycerin, and Their Combinations

Dietary supplements are products taken orally, and they contain an ingredient intended to augment the diet. Many studies demonstrate clear alterations in microbe abundances and the production of microbiota-derived metabolites, such as short-chain fatty acids, following dietary changes. This review comprehensively explores the possible interactions among gut microbiota, lemon extracts, glycerin, and their mixture products. Lemon extracts/components are associated with a vast array of health benefits, including anti-inflammation, antioxidant, anti-atherosclerotic, and anti-diabetic effects. They are also associated with increased memory and decreased depression. Glycerin can reduce serum free fatty acids and mimic caloric restriction; its metabolites can function as a broad-spectrum antimicrobial. Additionally, glycerin has a dehydrating effect on the central nervous system and can reduce focal cerebral edema and improve performance by expanding plasma volume. However, it may also have side effects, such as hyperglycemia. Therefore, combined consumption of lemon extracts and glycerin may, in part, mitigate each other’s side effects while exerting their benefits. There is growing evidence that both lemon components and glycerin are metabolized by the gut microbiota and may modulate the intestinal microbiome composition. Therefore, gut microbiome alterations are also explored as an important mechanism in the gut–brain axis regulating various effects of these dietary supplements and their application in various noncommunicable neurological disorders.

Pengaruh Penambahan Ekstrak Lemon (Citrus limon) terhadap Karakteristik Minuman Bunga Telang (Clitoria ternatea)

With its distinctive flower color, the butterfly pea flower has excellent potential as a functional beverage ingredient. Its anthocyanin content provides natural color and high antioxidant activity. This study aims to improve the quality of butterfly pea flower drink by adding lemon extract, which is rich in vitamin C. Using a Completely Randomized Design (CRD) with five treatment levels (10%, 20%, 30%, 40%, and 50% lemon extract), this study evaluated the effect of adding lemon extract on the physicochemical and organoleptic characteristics of butterfly pea flower drink. Antioxidant, pH, color, and sensory evaluations of taste, color, and scent were all included in the analysis. The outcomes demonstrated that adding lemon extract considerably impacted the butterfly pea flower drink's qualities. The best treatment was obtained at a concentration of 10% lemon extract (L1) with an antioxidant value of 0.28 ppm, pH 2.78, L*a*b* color value of 37.87, and received a good assessment in the organoleptic test, namely taste 3.48 (like), color 2.92 (like), and aroma 2.92 (like). * The combination of the natural blue color of butterfly pea flowers with the acidity of lemon produces a drink with an attractive appearance and fresh taste. In addition, adding lemon extract to butterfly pea flower drinks can improve product quality, especially at a concentration of 10%. With the addition of lemon extract, Butterfly pea flower drinks have great potential as functional drinks that are healthy and attractive to consumers.

Energy band gap tuning of Ba-Ca hexagonal ferrite by Dy3+ ion substitution (0 ≤ x ≤ 0.2) to improve spectral, structural, dielectric and photocatalytic properties

In the present study, Dy3+ substituted M-type Ba0.5Ca0.5DyxFe12-xO19 (0.00 ≤ x ≤ 0.20) hexagonal ferrites were synthesized using sol-gel auto-combustion method with lemon extract as a fuel. The single hexaferrite phase with space group P63/mmc is revealed by the X-ray powder diffraction (XRD) patterns. The Field emission scanning electron microscopy (FESEM) exhibits the agglomeration of nanoplates with vacancies at some places. Energy dispersive X-ray photoelectron spectroscopy (EDAX) mapping confirmed the presence of Ba, Ca, Fe, O, and Dy in the hexaferrite. Fourier Transform Infrared (FTIR) spectroscopy exhibits two characteristic bands at 579 and 429 cm−1 corresponding to tetrahedral and octahedral metal ions-oxygen stretching, revealing the occurrence of the ferrite phase. The optical energy band gap calculated using the Tauc plots was found to increase with the increase in dysprosium substitution to fall within the range of 2.8–3.5 eV. The Raman spectra confirmed the Raman vibration modes and M-type structures of hexagonal ferrites (HFs). The dielectric constant values drop rapidly with increasing frequency up to a few KHz and then gradually for the further higher frequencies. The occurrence of Ba and Ca with 2+, while Dy, and Fe with 3+ oxidation states is confirmed using X-ray photoelectron spectroscopy (XPS). The HFs exhibit remarkable efficiency by degrading the Reactive Brown dye to 99.3 % in just 15 min, equivalent to a high degradation reaction rate constant (k) value of up to 0.0396 min−1. Consequently, the catalyst shows promising potential for environmental remediation.

Development of Ready to Drink Banana Pseudostem Beverage Incorporated with Pineapple and Grape Extract

Background: Banana pseudostem (Musa acuminata) comprises nearly 30% of plant biomass and carries a substantial quantity of fiber and moisture. Banana pseudostem beverage was developed from banana tender core, natural extracts (Pine apple and Grape) and 2% citric acid used as an antibrowning agent. The present study aimed to develop ready-to-drink banana pseudostem juice incorporated with pineapple and grape extract. The banana pseudostem juice (80%) was incorporated with pineapple (20%) and grape (20%) extracts. Methods: The proximate composition of the ready-to-drink banana pseudostem beverage and the physicochemical properties of banana pseudostem extract were analyzed using standard procedures. Sensory evaluation and microbial quality were analyzed for ready-to-drink banana pseudostem beverages stored at 25°C and 4°C. The beverages were evaluated at 6 days interval period. Result: The ready-to-drink beverages were evaluated at a 6-day interval period. The result of the physicochemical properties of the ready-to-drink banana pseudostem beverage incorporated with pineapple and grape extract during storage at ambient and refrigerated temperature. The banana pseudostem beverage pH value gradually increased and its acidity value decreased. The total soluble solids remained constant, viscosity at 25°C was decreased, at 4°C viscosity was increased during the storage period up to 12 days. During storage conditions, the total soluble solids remain constant, while the viscosity increased at 4! and reduced at 25°C. Minimal substantial changes were observed in the quality of ready-to-drink banana pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverage was very well-liked by consumers, according to the organoleptic evaluation. The quality of ready-to-drink banana pseudostem beverages was minimal significant changes were observed. Based on the organoleptic evaluation, the pineapple extract flavored pseudostem beverage was highly accepted by consumer preference. The banana pseudostem beverage incorporated with pineapple extracts was microbiologically safe for 12 days at 25°C and 4°C for human consumption. After 12 days at (25°C) and (4°C), the banana pseudostem beverage incorporated with pineapple extracts proved microbiologically safe.

New Pipeline for Analysing Fruit Proteolytic Products Used as Digestive Health Nutraceuticals

Proteolytic products are extensively used in the nutraceutical sector to improve protein digestion and muscle quality in target populations (e.g., athletes or elderly). These products are processed using techniques that often lead to low purity but competitive pricing. Despite their widespread use and well-established production methods, the industry lacks standardized analytical methods for assessing these products and detecting potential fraud. This study proposes a comprehensive and harmonized pipeline for their analysis, which includes quantifying total soluble protein and proteolytic activity, as well as the determination of product stability and protein profile using SDS-PAGE and proteomic techniques. Despite the fact that protease extracts from pineapple had the highest protein content, most of the bromelain remained inactive, unlike in kiwi and papaya. SDS-PAGE revealed partial protein degradation of pineapple extracts, whereas kiwi extracts reflected a lower purification level but a higher protein integrity. The application of proteomic approaches strengthened the identification and origin tracing of the proteases. This study contributes to the development of a robust framework for analyzing proteolytic extracts, spanning from soluble protein quantification to protein profiling and activity determination. It may also ensure reliable supplier selection, high-quality manufacturing practices, and the implementation of optimal storage and formulation strategies in the nutraceutical industry.

Chemical Identification of Purified Molecule (3-Ethyl-6,7-dihydroxy-2- phenyl-chromen-4-one) Prepared from Alpinia officinarum with Anti- Cryptococcus neoformans Potential

Background: Plants contain a large number of molecules with various potentials, including antifungal impact. Cryptococcus neoformans (C. neoformans) is a yeast that causes Cryptococcosis infection in both immunocompromised and normal individuals worldwide. Objective: This study aimed to investigate the inhibitory impact of plant extracts on C. neofor-mans and perform purification of the most bioactive product for further chemical identifica-tion. Methods: The anti-C. neoformans potential of fourteen plants extracted by using various sol-vents, including water, methanol, and benzene, was tested. The most promising compound with anti-C. neoformans was purified. The minimal inhibitory level of the purified sub-frac-tion as compared to fluconazole as a standard drug was determined. The chemical identifica-tion of the purified product was carried out using FTIR, 1HNMR, elemental analysis, and Mass spectroscopy. Results: Alpinia officinarum (A. officinarum) methanolic extract has the highest antifungal impact on C. neoformans and showed an inhibition zone of 3.2±0.2 cm. The methanolic ex-tract was separated into 14 fractions, where the fifth fraction showed the highest activity. It was further separated into four sub-fractions that were tested to characterize the most promis-ing molecule with anti-C. neoformans impact, which was further chemically identified as 3-Ethyl-6,7-dihydroxy-2-phenyl-chromen-4-one. The purified product led to significant altera-tions in the ultra-structure of C. neoformans relative to the standard drug.

Anticancer Potential of Pineapple and its Bioactive Compound Bromelain.

Various ailments have been treated with pineapple [Ananas comosus (L.) Merr.] throughout medicinal history. Pineapple and its bioactive compound bromelain possess health-promoting benefits. Detailed information on the chemotherapeutic activities of pineapple and its bioactive compound bromelain is provided in this review, which analyses the current literature regarding their therapeutic potential in cancer. Research on disease models in cell cultures is the focus of much of the existing research. Several studies have demonstrated the benefits of pineapple extract and bromelain for in vitro and in vivo cancer models. Preliminary animal model results show promise, but they must be translated into the clinical setting. Research on these compounds represents a promising future direction and may be well-tolerated.

Effect of Dietary Supplementation of Buffer and Application of Herbal Teat Dip on the Milk Composition of Lactating Rathi Cattle

Background: Nowadays, there is an increasing demand among the consumers for clean milk or superior quality milk and milk products. The current scenario of dairy sector in India showcases a low productivity among the indigenous dairy breeds which requires the employment of nutritional and managemental interventions to improve the milk quality as well as performance of lactating cattle. The use of buffers like trisodium citrate and herbal post milking herbal teat dip are part of such interventions. The current study is aimed at evaluating the effect of such interventions on the milk quality of lactating Rathi cattle. Methods: Twenty-four cattle were selected at LRS, Bikaner and divided into four treatment groups consisting of six cattle each. The experiment was conducted for 60 days, where T1 group was used as control, T2 group was given the basal diet along with oral supplementation of buffer trisodium citrate @ 30 mg/kg body weight, T3 group received the basal diet along with the topical application of herbal teat dip (aloe vera, turmeric, lemon extract and castor oil) and T4 group was given the basal diet along with a combination of oral supplementation of trisodium citrate @ 30 mg/kg body weight as well as the topical application. The milk samples of the experimental animals were examined for milk fat per cent, milk SNF per cent, milk lactose per cent and milk protein per cent. Result: The results of the study revealed that there was a significant effect (P less than 0.05) of buffer supplementation and application of herbal teat dip on milk fat per cent, whereas it was highly significant (P less than 0.01) for milk SNF per cent between the control and treatment groups. There was no significant effect observed in milk lactose percent or milk protein per cent.

Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products

In this study, the effect of the antioxidant extract from lemon by-products (Citrus × Limon L.) integrated into an edible alginate-based coating was evaluated to preserve the storage quality of ready-to-eat Clementine (Citrus × Clementina) fruits. The effects of different coatings (1.5% of alginate and 1.5% of alginate + 2–4% of lemon by-product extract) were assessed by the physical, chemical, microbiological, sensorial, and structural analyses of ready-to-eat Clementine fruits stored for 21 d at 4 °C. Ready-to-eat Clementine fruits coated with alginate and extract from lemon by-products showed greater levels of polyphenols, flavonoids, antioxidant activity, and organic acids. A microbiological analysis revealed the dose-dependent effect of the extract to contrast the growth of mesophilic bacteria, yeast, and molds during storage. A sensory analysis confirmed that the enriched coating improved the visual, structural, and olfactory parameters until the end of storage. The evidence in this study proves that an antioxidant extract from lemon by-products is a great sustainable treatment to preserve ready-to-eat fruits.

Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables

Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied from 18.03% to 95.41%. During the 10 days of experiment, samples treated with 0.5% GLE (boiled) preservatives exhibited better result than other two types of preservatives regarding the moisture content. Titratable acidity content varied from 0.05% to 2.25%. The pH value varied in the range of 2.47-6.01. The percentage of weight loss value ranged from 3.67 to 85.71. During the experiment period, weight loss was minimum almost in all samples treated with GLE 40%+LE 15% preservative. The vitamin C content in fruits and vegetables ranged from 1.60 mg/100mL to 68.46mg/100mL. The highest viable count was found in banana (46×104 CFU/ml) and the lowest was in Bean (9×104 CFU/ml). Conclusion: Among three types of preservatives, samples treated with 0.5% GLE (boiled) showed better result and minimum microbial growth.

The structural, magnetic and electrical properties of chromium doped calcium ferrite nanoparticles

Calcium ferrite nanoparticles doped with Chromium (10-50 mol %) are synthesized using the solution combustion method, employing citrus Lemon extract as a reducing agent, followed by a calcination process at 500oC. Various characterization techniques are employed on the calcined samples. The Bragg reflections resulting from Chromium doping confirm the formation of a singular orthorhombic calcium ferrite phase. Crystallite sizes determined using both Scherrer’s and W-H plot methods found to be decreases with increase in dopant concentration. The surface morphology showcases agglomerated nanoparticles with irregular shapes and sizes, accompanied by pores and voids. The energy band gap found to be increases with increase in dopant concentration from 2.82 to 2.93 eV. The hysteresis loop analysis provides magnetic parameters including saturation magnetization (Ms), remanence (Mr), and coercivity (Hc). As the dopant concentration increases, Ms and Hc found to be maximum at 30 mol% cr3+ concentration in CaFe2O4 NPs. Linear increase in frequency-dependent conductivity at lower frequencies was observed. The presence of semicircles at low frequencies signifies compliance with the Cole-Cole formula for impedance behavior. Additionally, a detailed discussion on dielectric properties is presented. Notably, the dielectric constant decreases from 4.2 to 2.74 with an increase in dopant concentration. These distinctive attributes position the samples as suitable candidates for memory devices as well as high-frequency device applications.

Quality Comparison between Stevia, Mint and Lemon Extracts

Quality Comparison between Stevia, Mint and Lemon Extracts

Sonochemical Facile Synthesis of Bismuth Oxide Nanoparticles Using Citrus Lemon Extract and Its Catalytic Activity on Azo Dye Degradation

The synthesis of bismuth oxide nanoparticles through sono-cavitation using citrus lemon extract as a simple, eco-friendly and cost-efficient method was evaluated. The aqueous extract of citrus lemon acted as a bio-reducing and capping/stabilizing agent in the single-step biosynthesis of bismuth oxide nanoparticles. Different instrumental techniques have been used to characterize the biosynthesized bismuth oxide nanoparticles, including UV–vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray powder diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, X-ray photoelectron spectroscopy and energy-dispersive X-ray spectroscopy (EDS). UV–vis spectroscopy revealed the formation of stable bismuth oxide nanoparticles at λmax of 400 nm with a surface plasmon resonance (SPR) band. TEM revealed that the biosynthesized bismuth oxide nanoparticles were rod shaped with a particle size of 26 nm. A potential mechanism for the formation of bismuth oxide nanoparticles with the influence of sono-cavitation has been suggested based on the observed findings. These catalytic capabilities of the bio-synthesized bismuth oxide nanoparticles were then evaluated by degradation of toxic azo dyes under different laboratory conditions. The azo dye Congo red (CR) was effectively degraded to 86% within 30 min under optimum experimental conditions using 0.12 g/mL catalyst. Thus, the phytochemical citrus lemon offers a cheap and eco-friendly solution for the synthesis of catalytic nanoparticles to degrade highly toxic organic compounds such as azo dyes.Graphical

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage

PurposeGoat milk yoghurt differs from cow milk yoghurt in that it has a different casein composition and content, which presents several technical challenges, including consistency with an appropriate flavor.Design/methodology/approachIn this study, the antioxidant potential and phytochemical profiling of the fruits (pineapple and papaya) and vegetable (carrot) extracts was evaluated and the effect of their purees on the quality and stability of stirred goat milk yoghurt (GMY) were investigated. The qualities of stirred GMY with carrot (CrY), pineapple (PaY) and papaya (PpY) purees were assessed against the product without puree (CY).FindingsThe carrot puree had the highest moisture, ash contents and pH value. The carrot extract had the highest DPPH radical scavenging activity, while the pineapple extract had the highest total phenolic value (1.59 µg GAE/g) and flavonoids content (0.203 µg CE/g). The scanning of all the puree extracts in GC-MS indicated that 5-hydroxymethylfurfural was a major component. The phytochemical quantification of the extracts through multiple reaction monitoring (MRM) against 16 compounds showed the presence of sinapic acid, cinnamic acid, pthalic acid, ferulic acid, 4-OH-benzoic acid, 3-OH-benzoic acid, p-coumaric acid, caffeic acid and vanillic acid in different quantities. The addition of purees and storage period had a significant (p < 0.05) effect on the moisture, pH, titratable acidity, syneresis, viscosity, color values and sensory properties of the products. In all the samples after 15 days of storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts remained above the recommended level of 106CFU/g. Stirred GMY sample produced with pineapple puree showed a higher syneresis and viscosity, but the CrY sample demonstrated the highest antioxidant activity. The developed formulations remained stable with minimum changes in quality and sensory attribute during refrigerated storage for 10 days.Originality/valueThis study suggests that addition of fruit and vegetable improve the viscosity and sensory perception of the product with minimal use of synthetic flavor and preservatives.

Applying Giloy Stems Dye to Silk and Lyocell Fabrics to Improve Their Antimicrobial and Fastness Properties Using Bio-Mordant

The investigation of novel strategies to combat harmful bacteria is warranted given the serious threat that antimicrobial resistance poses to world health. Out of all of these, treating textile materials with antimicrobial compounds has attracted a lot of attention due to its potential to stop the spread of infectious diseases. The goal of this study was to evaluate how silk and lyocell materials' inherent antibacterial qualities might be improved by giloy dyeing and lemon mordanting. The goal of mordanting was to improve dye adhesion by using only natural ingredients such as citrus lemon extract. Using dye from Azadirachta indica, which was made by aqueous boiling, Lyocell and Silk materials were dyed under various circumstances. Following Giloy dyeing and Lemon mordanting, the antibacterial efficiency significantly improved, notably against common infections like Klebsiella pneumoniae and Staphylococcus aureus, according to the results. Furthermore, the study assessed washing and perspiration fastness capabilities, which yielded positive results and confirmed the method's feasibility. This method has the potential to considerably improve infection control measures in textiles, particularly in fields focused on public health and cleanliness. Given the serious issue of antimicrobial resistance, adopting new textile treatments like this can help to build effective and sustainable solutions. Future studies can investigate further uses and adjustments, assuring its adaptability and wider adoption across many environments.

Bioderived Chitosan Blend Films with Banana and Potato Extract

Bioderived Chitosan Blend Films with Banana and Potato Extract

Evaluation and comparison of the efficiency of ultrasonically activated intracanal irrigants grapeseed and pineapple extract in removing smear layer from the apical third of the root canal: An in vitro SEM analysis

ABSTRACT Aim: This study aims to evaluate and compare the efficiency of grapeseed and pineapple extract in removing smear layer from the apical third of root canal, with and without ultrasonic activation. Methods: Eighty single-rooted permanent teeth were divided into two main groups: Group I: conventional syringe irrigation and Group II: ultrasonic activation. Each group was subdivided into two experimental groups, i.e. grapeseed and pineapple extract and one control group, i.e., 17% ethylenediaminetetraacetic acid (EDTA). For each subgroup, instrumentation was done using ProTaper Gold up to size F3 and irrigated with 5 mL of the respective irrigant, followed by a final rinse of 2.5 mL of 5.25% NaOCl. For Group II, the respective irrigant was ultrasonically activated for 1 min, followed by a final rinse of 2.5 mL of 5.25% NaOCl. Smear layer evaluation was done with scanning electron microscope, and data were statistically analyzed. Results: In Group I, both pineapple and grapeseed extracts were more effective than 17% EDTA in removing smear layer from the apical root canal. However, in Group II, 17% EDTA showed highest efficacy in smear layer removal, followed by pineapple and grapeseed extracts (P &lt; 0.05). Conclusion: Natural extracts such as pineapple and grapeseed seeds extracts exhibit potential for smear layer removal in the apical third, without the disadvantage of dentinal erosion from synthetic smear layer removing agents.