Free Radical Scavenging, Reducing Power and Lipid Peroxidation Inhibition Activities of M. communis Berries Methanol Extract and its Fractions
Keywords:Myrtus communis L., polyphenols, free radical scavenging, reducing Power, lipid peroxidation inhibition
AbstractFree radicals or highly reactive oxygen species are capable of inducing oxidative damage to the human body Plants containing phenolic compounds have potent antioxidant capacity. The present study was undertaken to investigate the in vitro antioxidant activities of Myrtus communis L. (Myrtaceae), a plant widely used as natural remedy for digestive disorders in folk medicine. Total polyphenol contents were determined using Folin Ciocalteu's reagent; flavonoids were quantified employing the AlCl3 Method. EAE extract showed the highest polyphenolic and flavonoids contents (358.37±2.28 GAE/g of dry extract and 105.44±3.48 QE/g of dry extract) respectively. The EAE had the highest antioxidant activity as measured by DPPH radical and hydroxyl radical scavenging activity. EAE and ME extracts exhibited the highest reducing power. EAE possess an IC50 close to BHT (0.074 mg/ml) as reference drug All extracts exhibited antioxidant activity in the linoleic acid emulsion system (76.81% -86.93 %). EAE showed an inhibition ratio of (86.93 %) close to that of BHT (94.9±1.52 %). These findings provide evidence that Myrtus communis L. berries are a potential source of antioxidant which have many benefits towards human health.
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