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Abstract
The aim of this study was to investigate the antioxidant activity and phytochemical analysis of the leaves extracts of Aegialitis Rotundifolia . The phytochemical screening was carried on the both extracts of leaves of Aegialitis Rotundifolia, revealed the presence of some active ingredients such as Alkaloids, Carbohydrates, Phytosterols, saponins, phenolic , fixed oil and fats, proteins , free aminoacids and lignins. The aqueous and alcoholic leaves extract were also evaluated for their antioxidant activity using FRAP assay, Metal chelating assay, DPPH radical scavenging assay, superoxide-radical scavenging assay and Hydrogen peroxide scavenging assay . The result of the present study showed that the ethanolic leaves extract of Aegialitis Rotundifolia has shown the greatest anti-oxidant activity than aqueous extracts. The high scavenging property of may be due to hydroxyl groups existing in the phenolic compounds. Further work is needful to isolate the exact compound which is responsible for antioxidant activity and biophysical characterization can be done in the future. Our findings suggest the use of Aegialitis Rotundifolia leaves in functional foods and food supplements designed for prevention of various chronic diseases including cancer. However, further studies are needed to prove that the protective effects observed in vitro do indeed translate in vivo.
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References
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References
1. Aurelia Magdalena Pisoschi and Gheorghe Petre Negulescu. Methods for Total Antioxidant Activity Determination: A Review. October 31, 2011.
2. Litescu SC, Sandra AV, Eremia SAV, Diaconu M, Tache A, et al. (2011) Biosensors Applications on Assessment of Reactive Oxygen Species and Antioxidants. Environmental Biosensors. In Tech Rijeka Croatia.
3. Molyneux P (2004) The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity.Songklanakarin J Sci Technol 26: 211-219.
4. McCord, J.M. The evolution of free radicals and oxidative stress. Am. J. Med. 2000, 108, 652–659.
5. Alam, M.N.; Bristi, N.J.; Rafiquzzaman, M. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharm. J. 2013, 21, 143–152.
6. Lotito, S.B.; Frei, B. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radic. Biol. Med. 2006, 41, 1727–1746.
7. Lobo, V.; Patil, A.; Phatak, A.; Chandra, N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn. Rev. 2010, 4, 118–126.
8. Brewer, M.S. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr. Rev. Food Sci. Food Saf. 2011, 10, 221–247.
9. Romani A, Minunni M, Mulinacci N, Pinelli P, Vincieri FF, et al. (2000) Comparison among differential pulse voltammetry, amperometric biosensor, and HPLC/DAD analysis for polyphenol determination. J Agric Food Chem 48: 1197-1203.
10. Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, et al. (2006) Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr 84: 95-135.
11. Gillman MW, Cupples LA, Gagnon D, Posner BM, Ellison RC, et al. (1995) Protective effect of fruits and vegetables on development of stroke in men. J Am Med Assoc 273: 1113-1117.
12. Rodríguez-Bernaldo de Quirós A and Costa HS (2006) Analysis of carotenoids in vegetable and plasma samples: A review. J Food Compos Anal 19: 97-111.
13. Ramadan-Hassanien MF (2008) Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay. Grasas y aceites 59: 254-259.
14. Ramadan MF and Moersel JT (2007) Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice J Sci Food Agric 87: 452- 460.
15. Serafini M, Bellocco R, Wolk A and Ekstrom AM (2002) Total antioxidant potential of fruit and vegetables and risk of gastric cancer. Gastroenterology 123: 985-999.