PHYSICOCHEMICAL CHARACTERISTICS OF POLYSACCHARIDES FROM BUDS AND FRUITS OF Capparis spinosa
نویسندگان
چکیده
منابع مشابه
Capparis spinosa: a comparative study of raw and processed fruits
Background: Capparis spinosa is used in different countries for prevention and treatment of various diseases. Its fruits are usually used in processed form especially with vinegar. Objective: The aim of the present study was investigating the effect of processing on some phytochemical constituents and biological activities of C. spinosa. Methods: The fruits were processed with grape vinegar. To...
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A novel endophytic actinobacterial strain, designated EGI 6500195T, was isolated from fruits of Capparis spinosa. Growth occurred at 10-45 °C (optimum 30 °C), at pH 6-8 (optimum pH 7) and in the presence of 0-1 % (w/v) NaCl. Strain EGI 6500195T shared highest 16S rRNA gene sequence similarity (97.74 %) with Streptomyces vitaminophilus DSM 41686T and less than 97 % sequence similarity with other...
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Background and objectives: A large part of Iran is occupied by arid and semi-arid climatic condition which is highly vulnerable. Native plant species that are well adapted to the environmental conditions of these areas have particular importance. They are helping sustainability of the ecosystem as, provides livestock nutrition and are used as medicinal plants. Having knowledge about the ecologi...
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The aim of this study was to ascertain the anti-arthritic active fraction of Capparis spinosa L. (Capparidaceae) fruits and its chemical constituents. The adjuvant arthritic rat model was developed to evaluate the anti-arthritic effects of different fractions of ethanol extraction from C. spinosa L. The fraction eluted by ethanol-water (50:50, v/v) had the most significant anti-arthritic activi...
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The genotypic variation on physico-chemical characteristics of wild grown plums (Prunus spinosa L.) was investigated. The total phenolic contents were in a range of 117 to 407 mg GAE/100 g FW. The vitamin C was highest in yellow colored fruits (12.10 mg/100 ml). The total soluble solid content varied between 9.40% (yellow colored) and 12.90% (dark purple colored) fruits. Antioxidant activity o...
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ژورنال
عنوان ژورنال: Universum: himiâ i biologiâ
سال: 2022
ISSN: ['2500-1280', '2311-5459']
DOI: https://doi.org/10.32743/unichem.2022.97.7.13957