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All Journal Jambura Journal of Chemistry
Obunadike, Chizoba Victory
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Chemistry

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Comparative Studies on Proximate and In Vitro Anti-Inflammatory Activities Turmeric Methanol Extract In Albino Wistar Rats Adio, Waheed Sakariyau; Salawudeen, Wahab; Adesola, Ridwan Olamilekan; Adisa, Azeez Soliu; Obunadike, Chizoba Victory
Jambura Journal of Chemistry Vol 6, No 2 (2024): August
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v6i2.16385

Abstract

All throughout the world, turmeric has attracted the interest of scientists and medical specialists. The goal of this study was to pinpoint turmeric methanol extract's immediate proximate and anti-inflammatory activities. A spectrophotometric approach was used to choose the phytochemical screens (both qualitative and quantitative). The recent approach (standard method) was used to research the anti-inflammatory effects and proximate components of turmeric. The qualitative phytochemical screening revealed a substantial amount of turbid alkaloid (++) but no steroid (-). Phenol (151.34±1.01 mg/100g) had the highest concentration (5.83%), while flavonoid (22.30±0.62 mg/100g) had the lowest (5.83%), according to the quantitative screening. The anti-inflammatory activity of the turmeric methanol extract in the treated groups (150, 300, and 600 mg/kg body weight) and the positive control group demonstrated a valuable value (inhibitory values). Paw thickness was also significantly different (reduced) between the 600 mg/kg and positive control groups promising anti-inflammatory effects. These findings demonstrated that inflammation can be treated using turmeric's anti-inflammatory and adjuvant capabilities.
Roles of Polysaccharide Gums in the Food and Beverage Industries: A Review Abdulrazaq, Opeyemi Olabode; Olabode, Ponmile Akeem; Obunadike, Chizoba Victory; Ogunsanmi, Ayomide Oluwaseyi; Muhammed, Zahradeen; Lawal, Isah Abdulshakur; Yakubu, Yussif Yunusah
Jambura Journal of Chemistry Vol 6, No 2 (2024): August
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v6i2.16001

Abstract

Polysaccharides have been used in the food business for a variety of beneficial purposes over the years. The food and beverage businesses must satisfy customer demands while using natural components that perform their technological functions in processed foods. This puts them in increasingly difficult situations. Polysaccharides have numerous useful food uses as stabilizers, thickening agents, and emulsifiers that could be used as additives in the relevant food sectors. In the context of food industry innovation, this review discusses understanding regarding the functions and uses of polysaccharide gums.
Co-Authors Abdulrazaq, Opeyemi Olabode Adesola, Ridwan Olamilekan Adio, Waheed Sakariyau Adisa, Azeez Soliu Lawal, Isah Abdulshakur Muhammed, Zahradeen Ogunsanmi, Ayomide Oluwaseyi Olabode, Ponmile Akeem Salawudeen, Wahab Yakubu, Yussif Yunusah