FRUITSDefinition

Fruit is the whole product of the development of gynaecium

( female organ “ripened ovary )”as a result of fertilization.Fruit is the seed – bearing organ of the plant.

seeds have only one scar, the hilum and micropyle

the fruit usually shows two scars, one at the base marking the attachment to the stalk or parent plant,. the other,

mostly apical and minute, marking the scar of Style and stigma .

style

stigma

Ovary wall

nucellus

micropyle

Embryo sac [ 7-8 nuclei ]

Antipodal cells

Polar nuclei

Ovum )zygot(

Outer integument

Inner integument

chalaza

funicle

Vascular bundle

1ry endosperm nucellus

Structure of Mature ovule

Types of Fruits

• )A(TRUE )B( FALSE )C ( COMPOSITE

• True Fruit: developed from the ovary Of a single flower alone • • False Fruit; developed from the ovary other parts of the flower• as the receptacle, thalamus or calyx .

• Composite Fruit:developed from the whole inflorescence • )not from a single flower(

Types of fruits

. Structure and Microscopical Characters

• The fruit consists of the swollen distorted and modified ovary wall known as pericarp enclosing fertilised ripened ovules, the seeds which are arranged on the placenta.

• The pericarp is divisible into three regions which may be wholly parenchymatous or of different nature. The outer region is called EPICARP, the inner is termed ENDOCARP and the middle is known as MESOCARP.

Common Morphological CharactersOFUMBELLIFEROUS FRUITS

•1 They are usually cremocarp or separated into their mericarp.

• 2. Each mericarp has two surfaces, commissural surface and dorsal surface.

• 3. The dorsal surface shows 5 raised ridges called primary ridges and between which may be found four ridges over the secretory canals and called secondary ridges.

• 4. The commissural surface shows two brownish longitudinal bands over the region of the secretory ducts

• 5. There is a minute thread lies between the two mericarps called carpophore.

• 6. Each mericarp encloses a single seed derived from anatropous ovule.

Cremocarp. A, lateral view; B, dorsal view; C, commisural surface of a mericarp; D, splitted one showing carpophore supporting two mericarps; E, part of a median L.S. in mericarp. cp. carpophore; sp. stylopod; v. vitta.

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Volatile oil containing Umbelliferous Fruits

Rough, pubescent5 very slightly raised primary ridges.

Glabrous5 paler prominent primary ridges.

Grayish or greenish-grayYellowish - green to yellowish - brown

Cremocarp: partly separated into its mericarps. Mericarp: pear-shaped

Cremocarp: often entire. Mericarp:cylindrical elliptical, tapering slightly towards both ends.

2-AniseAnise consists of the dried ripe

fruit of Pimpinella anisum L. )Fam. Apiaceae(.

It contains not more than 3 per cent of foreign organic matter, and yields not less

than 1.5 % of volatile oil.

1-FennelFennel is the dried ripe fruit of Fœniculum vulgare Mill )Fam.

Apiaceae(.It contains not more than 4 per cent of foreign organic matter, and yields not

less than 1.4 % of volatile oil.

Kind of the fruit: True, Simple, Dry, Schizocarpic, Cremocarp

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Fennel

epicarpendocarp

vittae

Reticulate parenchyma

testa

endosperm

Fibro-vascular bundle

Microscopical characters of Powdered Fennel

Fennel: Foeniculum vulgare

• 1 Reticulate parenchyma. • 2 Endocarp (en.) • .3 Endocarp in surface view.• 4 Fragment of a reticulately thickened vessel. showing

the reticulate parenchyma (r.p.), en-• 5 Elements from the fibro-vascular tissue. docarp (en.),

testa (t.) and endosperm.• 6 Epicarp in surface view showing a stomata.• 7 Fragment of a vitta..• 8 Epicarp (ep.) and parenchyma of the mesocarp• 9 Fragment of a vitta with overlying thick-walled • 10 Part of the pericarp and seed in sectional view• 11 Endosperm containing microrosette crystals of

calcium oxalate• 11a Thicker-walled cells of the endosperm,• in sectional view.

Anise Fruits: Pimpinella anisum

Powdered Anise

• . 1-lignified pitted cells.• 2, 6- branched vittae with endocarp

cells.• 3- covering trichomes.• 4- fragment of vascular strand.• 5- epicarp cells• 7- testa in surface view.• 8-endosperm.

Anise Fruits

• 1- sclereids from the mesocarp • 2- Branching vittae 6- Part of two vittae • 3- Covering trichomes • 4- Part of a group of fibro-vascular tissue• 5- Epicarp in surface view showing stomata

and striated cuticle• 7-Testa in surface view.• 8- Endosperm containing microrosette crystals

of• calcium oxalate.

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Bitter principles containing Umbelliferous Fruits

Glabrous,5 primary ridges and 4 more prominent

secondary ridges.

Glabrous, 5 distinct primary ridges and 4

inconspicuous secondary ridges.

- Dorsal surface of the mericarp.

Smaller2mm. long & 1mm. broad.- Size )mericap(

Greyish-brown to reddish-brownGreenish-brown with a violet tint.- Colour

Cremocarp: nearly cylin-drical usually separated into its mericarp.mericarp: oval lanceolate.

Cremocarp: ovoid, usually separated into its mericarp. mericarp: planoco-nvex and ovoid lanceolate

A-Morphology:- Shape

4- Ammi majusis the dried ripe fruits of Ammi majus (Fam. Apiaceae). It contains not more than 5 % of foreign organic matter and not less than 0.5 % ammoidin(xanthotoxin), 0.3 % ammidin (imperatorin), and 0.01 % majodin (bergapten).

3- Ammi visnagais the dried ripe fruit of Ammi visnaga(Fam. Apiaceae). It contains not more than 3 % of foreign organic matter, and yields not less than 0.5 % of the bitter principle, khellin.

Botanical origin

Dorsal side ventral side

Reflected style

Kind of the fruit: True, Simple, Dry, Schizocarpic, Cremocarp

Ammi visnaga A. entire cremoarp; B, commissural of a mericarp; C. diagrammatic T.S.; D, detailed T.S. of a mericarp; E, isolated elements from the fruit. C.r., ridge over vitta; e, elevation over raphe; end endosperum; I, schizogenous duct r1, primary ridge; r2,

secondary ridge; ra, raphe; s, style; sp, stylopod; t, testa; v, vitta; v.b., vascular bundle; i.ml, innermost layer of mesocarp; en, endocarp; e.s. epidermis of testa;

r.p., reticulate parenchyma.

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Powdered Ammi visnaga fruit Verry bitter taste powder

epicarp

endocarp

Innermost layer of mesocarp

(porous)

vittae

Reticulate parenchyma

Fibro vascular bundle

endosperm

testa

Gives red color with solid KOH

Visnaga

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Constituents

1- Furanochromones( named : Khellin (= visammin),visnagin,

khellol and its glucoside khellinol)2- Pyranocoumarins (Visnagans)

( named : Visnadin, samidin)3- Traces only of the furanocoumarins:xanthotoxin and ammidin.4- Flavonoids:. 5- Essential oil )0.02 - 0.03%( .6- Fixed oil and protein.

1- furanocoumarin bitter principles(Psoralenes) :

The most important is xanthotoxin(ammoidin)

2- Other related bitter principles, imperatorin (Ammidin) and bergapten.

3- Fixed oil and protein.

Uses and Actions:1-The drug acts as a spasmolytic (especially on the

muscles of the bronchi, GIT, biliary tract, urogenital system and the coronary vessels).

Therefore: The drug is used for treatment of whooping cough, cramp-like conditions of GIT, biliary colic, and painful menstruation.

2-It is used for the removal of small bladder and kidney stonesby relaxing the muscles of the ureter.

3-The drug relaxes the coronary arteries, helps to improve the blood supply to the heart muscle and thereby eases angina pectoris.

4-It is given for bronchial asthma and is safe even to children.

1-Psoralene stimulates pigment production in skin exposed toUV light.

2-It is used externally, in the form of liniments and lotionsmade of alcoholic extracts of fruits as well as ammoidin, for treatment of veitiligo )leukoderma)alopecia and psoriasis.

Ammi visnaga Ammi majus

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Ammi visnaga

Ammi majus

B- Chemical Tests: ) Special tests (

1. Boil about 0.1 g. of Ammi visnaga fruits with 5 cc. of water for a minute.2. Strain 3. Add 1 to 2 drops of this decoction to 1 cc. solution of sodium hydroxide (1 in 1).4. Shake a rose red color is produced within 2 minutes

(c.f. Ammi majus).

1- Boil about 0.1 gm of Ammi majus fruit with 5 ml of water for a minute.Strain.Add 1 to 2 drops of this decoction to 1 cc. solution of sodium hydroxide (1 in 1).Shake no rose red colour is developed (c.f. Ammi visnaga).

2-The alcoholic extract of A. majus fruit (1 in 10), gives a blue fluorescence inUltraviolet light (due to furanocoumarin content) (c.f. A. visnaga).

A- Histochemical Tests: ) for all umbelliferous fruits(

1- Powder + sudan III reagent red color ( due to fixed oil and volatile oil)2- Powder + Millon”s reagent red color ( due to protein) (warm)

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Senna pods

Capsicum

Colocynth

Other fruits

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Uses and Actions:1- As Laxative : in habitual ( acute ) constipation

(short term use)2- For conditions where easy defecation with soft stool is desirable: e.g.as anal fissures, hemorrhoids, after recto-anal operations,for bowel clearance before X-ray examinations and before and after abdominal surgery.

Mechanism of action of Senna pods as Laxative:

The hydroxyanthracene glycosides are not absorbed in the stomach but are convertedby the microflora of the large intestine into active aglycones which exert their laxative effect on the colon.

This action includes:1-Stimulation of colonic motility 2. Change in the electrolyte absorption /secretion balance by the colon,

resulting in fluid secretion leading to diarrhea.

Contraindications:- Intestinal obstruction, - Acute intestinal inflammation e.g. appendicitis, - Abdominal pain of unknown origin. - Children under 12 years of age

Senna Pods

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Chemical test: “ Test for Identity “

Modified Borntrager”s test: “ test for hydroxyanthracenes “

- Boil 0.2 gm of the crushed or powdered senna fruits with 4 ml alcoholic potassium hydroxide T.S., for about 2 to 3 minutes,

- Dilute with 4 ml of water, and filter.- Acidify 5 ml of the filtrate with dilute hydrochloric acid R., - Cool, add few drops of hydrogen peroxide solution, - Shake with an equal volume of ether R.- Allow to separate, - Then transfer the ethereal layer to clean test tube, - Shake with 2 ml of dilute solution of ammonium hydroxide R

a rose-red to intense red color( in the aqueous layer)

Senna Pods

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Capsicum Fruit )Fructus Capsici(

Botanical origin: Capsicum is the dried ripe fruits of Capsicum minimum,(Fam. Solanaceae).

)It should contains not more than 3 per cent of calyces and pedicels, and not more than 1 per cent of foreign organic matter(

Constituents:

Kind of the fruit: True, Simple, Succulent, Berry,many seeded

1- Pungent principles named Capsaicinoids ( up to 1.5% ), including:Capsaicin (0.1 – 1%). 6,7-dihydrocapsaicin.

[ The pungency of capsicum is not destroyed by treatment with alkalis] ) distinction from gingerol , the phenol pungent principle of Ginger(

**** Capsaicin is a vinillyl fatty acid amide and destroyed by oxidation with potassium dichromate or permanganate.****

2- Fixed oils.3- Carotenoid pigments (including capsanthin, capsorubin, alpha- and beta-

carotene).4- Steroid glycosides (including capsicosides A,B,C, and D).5- Fats (9 – 17%), proteins (12 – 15%), vitamins A and C, and trace of volatile oil.

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Uses and Actions:

The medicinal value of capsicum is directly related

to its pungency:

• It is used as a condiment )cayenne pepper(.

• Internally, used in atonic dyspepsia and flatulence.

• Externally, It is used in different formulations

(ointments, plasters, medicated wool, ….etc.) as

a pain controller for the treatment of

rheumatism, and lumbago.

• Topical application of capsaicin relieves pain and itching

by acting on sensory nerves. )mechanism of action(

Capsicum Fruit

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Chemical tests: “ test for capsaicin”

1. Capsaicin gives a bluish-green color on addition of few drops of FeCl3.

2. When capsaicin dissolved in H2SO4 and small piece of sucrose sugar

is added, a violet color is developed after few hours.

Characters of Powder:

Powdered Capsicum is yellowish-brown to brownish-red in color; having a characteristicbut not powerful odor and an extremely pungent taste;the pungency is not destroyed by solutions of caustic alkalis (1 in 50),but is destroyed by potassium permanganate (T.S.).

Microscopically, it is characterized by:

Capsicum Fruit

1&3 ,epicarp in s.v.; 7, a group of vessels; 4, epicarp near base of fruit; 5 ,outer part of pericarp in sectional view ;

6 ,endocarp sclereids with adjacent parenchyma ;13 ,epidermis of the testa; 8, sclereids of endocarp in s.v.; 9, endosperm.

Capsicum. A, Zanzibar; B, Sierra Leone; C, Japanese; D, Bombay; E. Natal; F, Capsicum annuum

; G, T.S. in the pericarp; H,T.S. in the seed; I, T.S. in dissipiment;. C.1. collapsed layer; cu, cuticle; en. endocarp; ep. epidermis; en, endosperm; g.c. giant celt: id, idioblast; hp. hypodermis;

m. mosocarp; me, mesophyll; o.s. oily secretion; v.b, vascular bundle.

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Colocynth Pulp

)Fructus Colocynthidis(

Names: Colocynth, Colocynthis; Colocynthidis Pulp; Colocynth Pulp; Bitter apple.

Botanical origin: Colocynth is the dried unripe, but fully grown, fruits of CitrullusColocynthis (Linné) Schrader (Fam. Cucurbitaceae),

) deprived of its seeds and outer hard pericarp() It contains not more than 5 per cent of its seeds, and not more than 2 per cent of the outer sclerenchymatous part of the pericarp (

Kind of the fruit: True, Simple, Succulent, Berry, Pepo.

Part used: The Pithy Pulp

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Constituents:

1- Resin soluble in ether and chloroform (a powerful purgative).

2- A crystalline alcohol, citrullol. 3- Cucurbitacins:( not purgative ) 4- Recently, flavonoids as vitexin., isovitexin, acacetin and acacetin 7-0-glycoside.

Uses and Actions:• Colocynth is a gastro-intestinal stimulant or irritant and one of the most powerful of

well-known purgatives (acting as a hydragogue cathartic).

• It is a very powerful cathartic and is not now used in standard medicine.

• The drug as well as the cucurbitacins are reported as potent cytotoxic.

• In folk medicine it is used as antirheumatic. • The flavonoidal content found to have moderate antimicrobial activity.

Colocynth Pulp