In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract
In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract
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DOI：
10.1007/s13197-012-0648-5
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发表时间：
2014-08-01
影响因子：
3.1
通讯作者：
Anilakumar, K. R.
中科院分区：
文献类型：
--
作者：
Harsha, S. N.;Anilakumar, K. R.
Coriandrum sativum L.（香菜）是印度厨房中的一种日常香料，众所周知，可以为菜肴增添风味。它是属于伞形科（伞形科）的一年生草本植物。对剂量为 1 mg/ml 的芫荽水醇提取物进行了一系列体外测定，即。 2, 2'-二苯基-1-苦基肼，硫代巴比妥酸的脂质过氧化作用，还原力和一氧化氮（NO）自由基清除作用，以详细研究其抗氧化功效。每mg提取物70%乙醇提取物中黄酮类化合物含量为44.5μg，总酚含量为133.74μg没食子酸当量。叶子提取物具有金属螯合能力，IC50值为368.12μg/ml，而标准EDTA的IC50值为26.7μg/ml。 2, 2'-连氮基-双(3-乙基苯并噻唑啉-6-磺酸)自由基清除的IC50值为222μg/ml，而标准抗坏血酸的IC50值为22.6μg/ml。叶子提取物的NO清除活性显示IC50值为815.6μg/ml；同时标准BHA的IC50值为49.1μg/ml。所有植物提取物均提供 DNA 损伤保护；然而，剂量为 8 μg/ml 的芫荽叶提取物能够防止体外脂质过氧化，IC50 值为 589.6 μg/ml，而标准 BHA 的 IC50 值为 16.3 μg/ml。作为天然抗氧化剂或营养保健品的来源，可用于食品工业，并有可能减少生命系统中的氧化应激。
Coriandrum sativum L. (coriander), an everyday spice in the Indian kitchen is known to add flavor to the cuisine. It is an annual herb belonging to the Apiaceae (Umbellifera) family. The hydro-alcohol extract of Coriandrum sativum L. at the dose of 1 mg/ml was subjected to a series of in vitro assays viz. 2, 2'- diphenyl-1-picrylhydrazyl, lipid peroxidation by thiobarbituric acid, reducing power and nitric oxide (NO) radical scavenging in order to study its antioxidant efficacy in detail. The amount of flavonoids in 70% ethanol extract was found to be 44.5 mu g and that of the total phenols was 133.74 mu g gallic acid equivalents per mg extract. The extracts of the leaves showed metal chelating power, with IC50 values, 368.12 mu g/ml where as that of standard EDTA was 26.7 mu g/ml. The IC50 values for 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical scavenging was 222 mu g/ml where as that of standard ascorbic acid was 22.6 mu g/ml. The NO scavenging activity of the extract of the leaves showed IC50 value of 815.6 mu g/ml; at the same time the standard BHA had 49.1 mu g/ml. All the plant extracts provided DNA damage protection; however, the protection provided at the dose of 8 mu g/ml was comparable to that of standard gallic acid. The Coriandrum sativum leaf extract was able to prevent in vitro lipid peroxidation with IC50 values; 589.6 mu g/ml where as that of standard BHA was 16.3 mu g/ml. Our results also showed significant ferric reducing power indicating the hydrogen donating ability of the extract. This study indicated the potential of the leaf extract as a source of natural antioxidants or nutraceuticals that could be of use in food industry with potential application to reduce oxidative stress in living system.