In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract

Abstract

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 μg and that of the total phenols was 133.74 μg gallic acid equivalents per mg extract. The extracts of the leaves showed metal chelating power, with IC 50 values, 368.12 μg/ ml where as that of standard EDTA was 26.7 μg/ml. The IC 50 values for 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical scavenging was 222 μg/ml where as that of standard ascorbic acid was 22.6 μg/ml. The NO scavenging activity of the extract of the leaves showed IC 50 value of 815.6 μg/ml; at the same time the standard BHA had 49.1 μg/ml. All the plant extracts provided DNA damage protection; however, the protection provided at the dose of 8 μg/ml was comparable to that of standard gallic acid. The Coriandrum sativum leaf extract was able to prevent in vitro lipid peroxidation with IC 50 values; 589.6 μg/ml where as that of standard BHA was 16.3 μg/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.

A review on chemical constituents and pharmacological activities of Coriandrum sativum

“…The Coriandrum sativum leaf extract was able to prevent in vitro lipid peroxidation with IC 50 value of 589.6 μg/ml, whereas that of standard BHA was 16.3 μg/ml. The results also showed significant ferric reducing power indicating the hydrogen donating ability of the extract [64].…”

“…However, the total polyphenolic content of the seeds was found to be 12.2 gallic acid equivalents (GAE)/g while total flavanoid content was found to be 12.6 quercetin equivalents/g [63]. The amount of flavonoids in 70% ethanol extract was found to be 44.5 μg and that of the total phenols was 133.74 μg gallic acid equivalents per mg of the hydro-alcohol extract of Coriandrum sativum leaves [64].…”

The antioxidative effects of three lactobacilli on high-fat diet induced obese mice

“…The DPPH radical model is a widely used and relatively quick method for evaluating free radical-scavenging activity with noticeable color changes 26,27 . Therefore, DPPH is often used as a substrate to evaluate antioxidant activity.…”

Identification of food preservative, stress relief compounds by GC–MS and HR-LC/Q-TOF/MS; evaluation of antioxidant activity of Acalypha indica leaves methanolic extract (in vitro) and polyphenolic fraction (in vivo)

“…Free radicals such as hydroxyl radical, superoxide radical and peroxyl radical are generated by biotic and abiotic factors. In foods, these free radicals cause lipid peroxidation (Harsha and Anilakumar 2014). Though, most of the foods contain very low levels (\1%) of lipids, are quite susceptible for oxidation process leads to food spoilage.…”