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Evaluation of antioxidant activity of in vitro propagated medicinal Ceratophyllum demersum L. extracts

100%

Emsen B., Dogan M.

Acta Scientiarum Polonorum. Hortorum Cultus

2018

tom 17

nr 1

Ceratophyllum demersum L. is a medical plant of the family Ceratophyllaceae that has been traditionally used for the treatment of diseases such as ulcer, diarrhoea, wounds and fever since ancient times. This study presents antioxidant activities of water and methanol extracts of in vitro propagated C. demersum. Shoot tip explants of C. demersum for in vitro plant regeneration were cultured on liquid Murashige and Skoog (MS) medium containing 0.25–1.25 mg/L 6-Benzylaminopurine (BAP) and 0.10 mg/L Thidiazuron (TDZ) combinations for eight weeks. Maximum number of plantlets per explant (110.67) was obtained on MS medium supplemented with 0.75 mg/L BAP + 0.10 mg/L TDZ. In order to determine antioxidant activities of C. demersum, antioxidant contents (β-carotene, flavonoid, lycopene and total phenols), metal chelating and reducing power capacities of methanol and water extracts obtained from C. demersum were investigated. It was detected that water extract was more effective in all activities. Total phenols (76.55 μg/mg) in water extract were measured as the highest antioxidant component. Based on the water extracts data, as IC50 value for chelating on ferrous ions was 9.24 mg/mL, EC50 value for reducing power activity was 8.23 mg/mL. It was also determined that the metal chelating and reducing power activities of the both extracts are increased depending on the concentration. Therefore, all these data suggest that both tested extracts of in vitro propagated C. demersum would exert beneficial effects by virtue of their antioxidant properties and may be utilized as a promising source of therapeutics.

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices

75%

Gawlik-Dziki U., Swieca M.

Herba Polonica

2007

tom 53

nr 3

Extracts of dried leaves of dill (Anethum graveolens) and parsley (Petroselinum crispum), black pepper fruits (Piper nigrum), and black cumin seeds (Nigella sativa) under and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin and kaempferol content were also measured. In vitro digestion caused significant increase of total phenolics content in all samples, except black pepper fruits extract. All samples showed low ability to scavenge DPPH radicals (below 18%). The highest activity was observed for parsley leaves extract, and the lowest in the case of black pepper fruits extract. Hydrolyzed extracts from black cumin seeds, parsley and dill leaves showed significantly better iron chelating capacity then non-hydrolyzed samples. After digestion this activity increased in all samples, except black pepper fruits extract. The highest ability to inhibition of lipid peroxidation was obtained for hydrolyzed black cumin seeds samples. Activity of all samples increased after digestion.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Herba Polonica

1 Dogan M.

1 Emsen B.

1 Gawlik-Dziki U.

1 Swieca M.

1 2018

1 2007

Wyniki wyszukiwania

Evaluation of antioxidant activity of in vitro propagated medicinal Ceratophyllum demersum L. extracts

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices