Evaluation of Secondary Metabolites  (Antibacterial and Antioxidant Activity) of Amlok  (Diospyros lotus L) Fruit Extracts of Jammu Region

Anjum Ayoub; Jagmohan Singh; Fozia Hameed; Muntazir Mushtaq

doi:10.9734/jpri/2020/v32i4231049

Research Article Open access CC BY 4.0

Evaluation of Secondary Metabolites (Antibacterial and Antioxidant Activity) of Amlok (Diospyros lotus L) Fruit Extracts of Jammu Region

Anjum Ayoub, Jagmohan Singh, Fozia Hameed, Muntazir Mushtaq

Journal of Pharmaceutical Research International · pp. 8–19 · Published 19 Jan 2021

10.9734/jpri/2020/v32i4231049

Abstract

Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashmir India. It is locally known as amlok. This fruit has black color and small in size and astringent taste. Analysis of the fruit was done quantitatively and qualitatively for various secondary metabolites such as total phenols, quercitin, flavonoids, alkaloids and tannins with the help of various standard methods. It was analyzed that the fruit contains the abundant amount of the tannins as compared to the rest of the metabolites. The antibacterial activity of the fruit extract shows it has great potential to provide defense against wide spectrum infections because of many pathogenic organisms. This fruit can provide defense against many diseases and carcinogenic infections because it contains the higher amount of the antioxidants as reveled with the help of the antioxidant power assay viz, DPPH Scavenging activity.

Diospyros lotus secondary metabolites antibacterial activity antioxidant activity.

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Anjum Ayoub, Jagmohan Singh, Fozia Hameed, Muntazir Mushtaq (2021). Evaluation of Secondary Metabolites (Antibacterial and Antioxidant Activity) of Amlok (Diospyros lotus L) Fruit Extracts of Jammu Region. Journal of Pharmaceutical Research International , 8–19. https://doi.org/10.9734/jpri/2020/v32i4231049

Affiliations

Anjum Ayoub — Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha -180009, Jammu, India.
Jagmohan Singh — Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha -180009, Jammu, India.
Fozia Hameed — Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha -180009, Jammu, India.
Muntazir Mushtaq — School of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha -180009, Jammu, India.

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