Biochemical studies on cytotoxic effect of some plants extracts

The present study was designed to investigate the chemical composition of pomegranate,  purslane and  chicory seeds, studying the phenolic compounds content, antioxidant activity of  seeds extracts of pomegranate ,  purslane and  chicory, and studying the effects pomegranate,  purslane and  chicory seeds extracts as antimicrobial  and insecticidal agents.
The results obtained through this work can be summarized in the following points:
1- Chemical composition of pomegranate  ,  purslane and  chicory seeds:
Pomegranate  seeds contain moisture (6.95 %) ,  ash ( 1.1 %) , crude fiber ( 32 %), crude fat ( 22.5 %), crude protein (8.1 %), and total carbohydrate ( 61.35 %). Purslane  seeds consisted of moisture (7.65 %) ,  ash (2.15 %) , crude fiber (33%), crude fat (26%) , crude protein (11.6%), and total carbohydrate (52.6 %). While Chicory seeds contain moisture (7.86 %) ,  ash (1.65 %) , crude fiber ( 35 %), crude fat (19 %), crude protein (10 %), and total carbohydrate (61.49 %).
2- Phenolic compounds of pomegranate, purslane and chicory seeds:
Pomegranate  seeds extract contains 11 phenolic  compounds ,  analysis of pomegranate  seeds extract showed that the major compounds found in the extract, were gallic acid ( 532.68 μg/ml ) and  catechin (110.46  μg/ml).
Purslane  seeds extract   contains 13 phenolic  compounds, analysis of purslane  seeds extract showed that the major compounds found in the extract, were  coumaric acid (129.62 μg/ml),  coffeic acid (108.98 μg/ml),  and vanillin (106.112 μg/ml).
Chicory seeds extract contains 16 phenolic  compounds , analysis of chicory  seeds extract showed that the major compounds in  were:  naringenin (3631.04 μg/ml) and chlorogenic acid (2395.18 μg/ml).
3- In vitro antioxidant activity:
Total phenolic compounds and total flavonoids contents for pomegranate seeds are higher than that in  seeds of  purslane and chicory.  
Total phenolic compounds in seeds of pomegranate has been 182.32 mg ∕g dry weight.  meanwhile total flavonoids has been 49.39 mg ∕g dry weight , comparing with 173.7 mg ∕g dry weight and 41.28 mg ∕g dry weight of total phenolic compounds and total flavonoids respectively in seeds of  purslane and 154.7 mg ∕g dry weight and 35.12 mg ∕g dry weight of total phenolic compounds and total flavonoids respectively in seeds of chicory. Extracts were further highlighted by the quenching of DPPH free radicals. The values of absorbance for pomegranate seeds extract recorded 82.82%  scavenging  while purslane seeds extract recorded 78.56% and chicory seeds extract recorded 71.25%.
4- Antimicrobial activity of pomegranate, purslane and  chicory seeds:
From the results we indicated that , increasing  the extract concentration  to  (100%) caused  an  increment  of inhibition zone for  all  treatments on all studied . Effect of pomegranate seeds extract on gram positive and gram negative bacteria ,  the highest zone of inhibition (55 mm) was recorded against Lactobacillus at concentration 100% followed by Escherichia coli which recorded (50 mm ) , the   effect  of  pomegranate seeds extract on  fungus    growth,     fusarium sp.  was   more    affected   by the extract which recorded (11 mm), while Pythium sp < /span>.    and   Rhizopius sp.  were