Aqueous EXTRACT and volatile oil were obtained from Miliusa tomentosa by using soxhlet EXTRACTor and hy-dro distillation with a Clevenger-type apparatus respectively. The EXTRACT and volatile oil both were screened for Antimicrobial activity against different bacteria (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Klebsiella pncumoniae, Pseudomonas aeruginosa, Bacillus pumilis) and fungi (Candida albicans, Aspergillus niger, Fusarium monoliforme, Trichoderma viridae, Phanerochaete chrysosporium and Pcilomyces species) by cup plate diffusion method. Minimal Inhibitory Concentration (MIC) values of aqueous EXTRACT and volatile oil obtained were determined using modified cup plate method. The aqueous EXTRACT exhibited weak activity against all the bacteria and one fungi (Candida albicans), while volatile oil showed strong activity against most bacteria including Escherichia coli, Bacillus subtilis, Pseudommonas aeruginosa, Klebsiella pneumoni. Also, a moderate activity was seen against Staphylococcus aureus and Bacillus pumilis. It also showed strong activity against fungi like Candida albicans and Fusarium monoli-forme, whereas moderate activity was observed on Aspergillus niger, Trichoderma viridae and the weak activity against the remaining fungi. It can be concluded that Miliusa tomentosa LEAF volatile oil finds its use as broad-spectrum antimicrobial agent after extensive investigation, and this may provide a basis for the isolation of constituents of biological interest from Miliusa tomentosa for its potent activity.

This study aimed to evaluate the impact of dipping solutions [Moringa LEAF EXTRACT 5% (MLE), Olive LEAF EXTRACT 5% (OLE) and Calcium Chloride 5% (CaCl2)] on fruit quality of two peach (Prunus persica L. Batsch) cultivars (Blanvio 10 and Plagold 15). The treatments consisted of dipping fruits for 5 min in the corresponding solution followed by 30 minutes drying at room temperature. Then, fruits were stored at 5°C and 95% relative humidity for 2 and 4 weeks of cold storage followed by 2 days at room temperature. Physicochemical traits, antioxidant compounds, sugar content and chilling injury symptoms were analyzed. There were significant improvements in fruits storability resulting from the CaCl2, MLE (5%) and OLE (5%) dipping solutions. These treatments improved firmness, maintained the Soluble Solids Content, and increased the ripening index (SSC/TA). The lowest fruit weight loss was observed in the OLE treatment, whereas the untreated fruits showed the highest loss. The flavonoids, total phenolics, vitamin C and antioxidant capacity showed a gradual decrease during the storage periods. Mealiness and internal browning were the major chilling injury symptoms observed in the two peach cultivars after 4 weeks of cold storage. The applied treatments were efficient and delayed the presence of chilling injury symptoms and fruit decay during the two cold storage periods.

The antioxidant activity of the melia azedarach was investigated in rats with ethanol-induced erythrocyte damage. Chronic administration of ethanol (20% w/v, 2 g/kg.p.o., daily for four weeks) increased the level of lipid peroxidation (LPO), decreased the activity of superoxide dismutase (SOD) and catalase and reduced the content of glutathione (GSH). The concurrent treatment of ethanol-administered rats with melia azedarach (500mg/kg, p.o.) prevented the ethanol-induced changes and the effect was compared with combination of vitamin E and C. It can, therefore, be suggested that the leaves of melia azedarach posses an erythrocyte protective activity against drug-induced oxidative stress.