El Oumari Fatima Ezzahra, Mammate Naima, Imtara Hamada, Lahrichi Anissa, Elhabbani Radouane, El Mouhri Ghita, Alqahtani Ali S, Noman Omar M, Ibrahim Mansour N, Grafov Andriy, Bousta Dalila, Sqalli Houssaini Tarik
Laboratory of Epidemiology and Research in Health Sciences, Faculty of Medicine and Pharmacy, University of Sidi Mohammed Ben Abdellah, Fez 30070, Morocco.
Faculty of Arts and Sciences, Arab American University Palestine, Jenin 44862, Palestine.
Plants (Basel). 2022 Jul 15;11(14):1852. doi: 10.3390/plants11141852.
A wide range of biological properties and a potent therapeutic and prophylactic effect on chronic diseases are all present in L. press cake. The aim of this research is to valorize the anticrystallization properties against calcium oxalate crystals of L. press cake fractions and identify its bioactive components. Chemical species identification was performed using GC-MS analysis. The turbidimetric model was used to investigate crystallization inhibition in vitro. Infrared spectroscopy technique was used to characterize the synthesized crystals. Furthermore, both DPPH and FRAP methods were used to assess antioxidant activity. The results show that the fractions are equally important in crystallization inhibition percentages of calcium oxalate crystals. For saponin and polyphenol fractions, the inhibition percentages are in the orders of 83.49% and 82.83%, respectively. The results of the antioxidant activity by DPPH method show that the two fractions are equally important in the elimination of free radicals; the inhibition percentages were 77.87 ± 4.21 and 89.92 ± 1.39 for both polyphenols and saponins, respectively. FRAP method showed that the absorbance increases proportionally with concentration, and the absorbance are almost similar for both fractions and reach maximum values in the orders of 0.52 ± 0.07 and 0.42 ± 0.03, respectively, for saponins and polyphenols. These findings demonstrate that both fractions are rich in bioactive chemicals and have an anticrystallization capacity, allowing them to be employed for the curative and prophylactic effects against urolithiasis.
L. 压榨饼具有广泛的生物学特性以及对慢性疾病强大的治疗和预防作用。本研究的目的是评估L. 压榨饼各组分对草酸钙晶体的抗结晶性能，并确定其生物活性成分。使用气相色谱 - 质谱联用（GC - MS）分析进行化学物种鉴定。采用比浊法模型研究体外结晶抑制情况。利用红外光谱技术对合成晶体进行表征。此外，还使用二苯基苦味酰基自由基（DPPH）法和铁还原抗氧化能力（FRAP）法评估抗氧化活性。结果表明，各组分在草酸钙晶体的结晶抑制率方面同样重要。对于皂苷和多酚组分，抑制率分别为83.49%和82.83%。DPPH法的抗氧化活性结果表明，这两种组分在清除自由基方面同样重要；多酚和皂苷的抑制率分别为77.87±4.21和89.92±1.39。FRAP法表明吸光度与浓度成正比，两种组分的吸光度几乎相似，皂苷和多酚的吸光度分别达到最大值，依次为0.52±0.07和0.42±0.03。这些发现表明，两种组分都富含生物活性化学物质且具有抗结晶能力，使其可用于治疗和预防尿石症。
