Subscribe to RSS
DOI: 10.1055/s-0029-1234466
Evaluation of in vitro antioxidant activity of selected Peruvian medicinal plants
The increasing evidence that oxidative stress is involved in several serious inflammatory and degenerative human diseases has escalated interest in the research of antioxidant activity of naturally occurring molecules in food and biological systems [1]. It has been proved that a great number of aromatic, spicy and medicinal plants contain chemical compounds exhibiting antioxidant activity [2]. In this study we investigated the antioxidant properties of 18 Peruvian medicinal plants selected by their traditional medicinal uses in Coronel Portillo Province of Ucayali Department, Peru.
The in vitro antioxidant capacity of medicinal plants was evaluated by the oxygen radical absorbance capacity (ORAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity assays. Total phenolic compounds and total flavonoids were also determined for all plant species studied, in order to evaluate their contribution to antioxidant activity.
Considering results of ORAC and DPPH tests, Calycophyllum spruceanum (8438µmol TE/g extract, EC50 5.34µg/ml), Caesalpinia spinosa (7362µmol TE/g extract, EC50 3.50µg/ml) and Naucleopsis glabra (8310µmol TE/g extract, EC50 5.45µg/ml) performed the strongest antioxidant properties from all species tested. The total phenolic content has a significant correlation with the antioxidant activity of investigated plant extracts; nevertheless flavonoids seem not to be the main group of metabolites responsible for the effect.
The results of our study indicate that Calycophyllum spruceanum, Caesalpinia spinosa and Naucleopsis glabra are the most perspective species for further phytochemical research focused on determination of compounds responsible for their antioxidative properties.
Acknowledgements: This research was supported by Czech University of Life Sciences Prague (CIGA 20085001) and MSM 6046070901.
References: [1] MacDonald-Wicks, L.K. et al. (2006)J. Sci. Food Agric. 86:2046–2056.
[2] Miliauskas, G. et al. (2004) Food Chem. 85:231–237.