Antioxidant, antidiabetic and antibacterial activities of curd derived from selected plants fortified with ocimum tenuiflorum

Jaya Vejayan, Palliah and Sharifah Aminah, Tuan Said and Ahmad, M. Farid and Hani K., Agustar and Srikumar, Chakravarthi (2022) Antioxidant, antidiabetic and antibacterial activities of curd derived from selected plants fortified with ocimum tenuiflorum. Tropical Journal of Natural Product Research, 6 (10). pp. 1607-1613. ISSN 2616-0684. (Published)

Available under License Creative Commons Attribution.

Download (760kB) | Preview


Mangifera indica cv. Apple (mango), Ananas comosus cv. Sarawak (pineapple) and Morinda citrifolia (noni) are associated with the milk-clotting ability. While Ocimum tenuiflorum (holy basil) known to have phytochemicals with important biological activities. In this study, the aim was to determine the extent of O. tenuiflorum in providing biological activities to the curd achieved by the three milk-clotting plants. A freeze-dried mixture of plant extracts in the ratio of 1:1:1 was prepared from the kernel of M. indica and fruits of A. comosus and M. citrifolia to form a natural milk-clotting agent. The curd was fortified with O. tenuiflorum, which was then examined for antioxidant activities utilising the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. The anti- diabetic action was determined using an α-amylase inhibiting test, whereas the antibacterial activity was determined using the agar well diffusion method on selected bacteria. The results for DPPH, FRAP and alpha-amylase inhibitory assays for the fortified curd with O. tenuiflorum showed IC50 values of 1.47±3.82 mg/mL, 370.8±0.3 mg GAE/g and 3.19±1.59 mg/mL, respectively. Antibacterial activity was found in the O. tenuiflorum fortified curd against two Gram-positive bacteria (S. aureus and B. cereus) and three Gram negative bacteria (S. marcescens, E. coli and A. baumannii), all with MIC of 2.3 mg/mL. In conclusion, the O. tenuiflorum evaluated to enhance the anti-oxidative, anti-diabetic and antimicrobial properties of the curd achieved by the combined effects of M. indica, A. comosus and M. citrifolia.

Item Type: Article
Additional Information: Indexed by Scopus
Uncontrolled Keywords: Milk Coagulation; Curd; Basil; Diabetic; Antioxidant; Bacteria
Subjects: Q Science > Q Science (General)
R Medicine > R Medicine (General)
S Agriculture > SB Plant culture
Faculty/Division: Institute of Postgraduate Studies
Faculty of Industrial Sciences And Technology
Depositing User: Dr. Jaya Vejayan A/L Palliah
Date Deposited: 14 Jul 2023 03:29
Last Modified: 14 Jul 2023 03:29
Download Statistic: View Download Statistics

Actions (login required)

View Item View Item