Browsing by Author "S. Suvetha"

Now showing 1 - 2 of 2

Antiproliferative Effects of Methanolic Fruit Extract of Solanum xenthocarpum (L.) on Human Breast Cancer Cells
(John Wiley and Sons Inc, 2025) Saumya Maurya; Kumari Swati; S. Suvetha; Mayukh Ghosh; Pavan Kumar Yadav
Solanum xanthocarpum, a perennial herb native to India, contains steroidal glycoalkaloids with notable anticancer properties. This study investigated the antioxidant and antiproliferative effects of methanolic fruit extract of S. xanthocarpum on human breast cancer cells (MDA-MB-231). Phytochemical screening and LC-HRMS analysis confirmed presence of various primary and secondary metabolites. Antioxidant activity was assessed through DPPH, ABTS radical scavenging, reducing power, and phosphomolybdate assays. The extract demonstrated significant antioxidant potential with EC50 values of 60.10±0.88 μg/mL (DPPH) and 392.29±3.93 μg/mL (ABTS). Cytotoxicity against MDA-MB-231 cells was evaluated via morphological analysis, MTT assays, and IC50 determination (24.19±0.56 μg/L). Apoptosis was confirmed using dual staining techniques (AO/EB, Hoechst 33342/PI, DAPI), revealing condensed nuclei, apoptotic bodies, and reduced mitochondrial membrane potential, as indicated by Rhodamine staining. Additionally, increased reactive oxygen species (ROS) levels were observed using H2-DCF-DA staining. The total phenolic and flavonoid contents of the extract were 127.78±3.547 mg GAE/g and 98.06±4.289 mg QE/g, respectively. These findings suggest that the methanolic fruit extract of S. xanthocarpum possesses strong antioxidant and anticancer activities, indicating its potential role in cancer treatment. Further studies are warranted to explore its bioactive compounds for developing novel anticancer therapies. © 2024 Wiley-VHCA AG, Zurich, Switzerland.
Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour
(Elsevier B.V., 2025) Mavuri Tejaswini Durga; Alonkrita Chowdhury; Rajesh Rakesh Kumar; S. Suvetha; Dodla Mamatha; Akshita Trivedi; Kratika Maurya; Pavan Kumar Yadav; Mayukh Ghosh
Microwave treatment effectively enhances barley's functional food properties while reducing anti-nutritional factors (ANFs) such as phytates, trypsin inhibitors, and condensed tannins, which limit nutrient bioavailability. Conventional thermal methods reduce ANFs but degrade bioactive compounds. Microwave processing offers an alternative, preserving or enhancing these components. This study evaluated microwave treatments (300–800 W, 1.5–9 min) effects on barley flour compared to untreated samples. Favorable treatments, T-4, T-5, T-6 (600 W, 2, 4, and 6 min), and T-7 (800 W, 1.5 min), increased total phenolic content from 1622.98 μg GAE/g DW (control) to 1890.43 μg GAE/g DW (T-4). Antioxidant activities were enhanced, including DPPH scavenging (2046.11 μg AAE/g DW, T-7), ABTS scavenging (1271.55 μg GAE/g DW, T-6), total antioxidant capacity (4397.14 μg AAE/g DW, T-7), FRAP (1920.80 μg AAE/g DW, T-7), CUPRAC (4278.10 μg AAE/g DW, T-5), and ferrous ion chelation (256.47 μg EDTA eq./g DW, T-6). ANFs, such as phytates (516.83 μg PAE/g DW in T-4), trypsin inhibitors (0.11 mg/g DW in T-6), and condensed tannins (194.23 μg CE/g DW in T-1), were reduced in treatment-specific manner. LC-HRMS-based metabolomics revealed T-7 as the most effective treatment, enhancing various phenolics and flavonoids (e.g., ferulic acid, catechin) while maintaining sugars, lipids, and vitamins. Multivariate analyses confirmed T-7's superiority in preserving metabolite integrity while improving nutritional and functional properties. Excessive power and prolonged exposure (e.g., T-9: 800 W, 5 min) led to the degradation of bioactive compounds. This study highlights microwave processing as a sustainable and effective approach for developing functional foods from barley. © 2025 The Authors