Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models

AROC in Food and Nutrition Pub Date : 2021-09-14 DOI:10.53858/arocfn01014152

Chioma E. Irozuru, J. Olugbodi, U. Arunsi, O. Ladeji

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引用次数: 1

Abstract

Background: Allium cepa, Allium sativum, and Monodora myristica are commonly sourced food condiments in every household in Nigeria. In the present study, we investigated the phytochemical compositions, in vitro and in vivo antioxidant activity of these plants. Methods: The aqueous extracts from the A. cepa, A. sativum, and M. myristica were evaluated for phytochemical composition using standard protocols while the antioxidant activities were evaluated using the reducing power assay. Forty-five (45) Male Wistar rats (weighing 185±10 g) were divided into five groups (n=9) and were orally administered with 100 mg/kg BW each of A. sativum, M. myristica, A. cepa, and ascorbic acid while the control group received 0.5 mL/kg BW distilled water alone. Animals (n=3) from each group were sacrificed after the 20th, 25th, and 30th days of oral administration. The blood and tissue samples were collected for the analysis of biochemical parameters. Result: Our results revealed the presence of flavonoids, alkaloids, tannins, saponins, and terpenes in the plant extracts. A. sativum had the highest reducing power capacity followed by M. myristica and then A. cepa. The in vitro antioxidants activities demonstrated by the plant extracts were higher than that of ascorbic acid but less than butylated hydroxytoluene. In vivo antioxidant studies showed a marked increase (p<0.05) in the level of catalase with a concurrent decrease (p<0.05) in the levels of MDA and H2O2 in the liver and kidney of rats administered with aqueous extracts of the condiments compared to the normal control and ascorbic acid in the following order control < ascorbic acid < A. cepa < M. myristica < A. sativum. Conclusion: Based on these findings, we infer that the aqueous extracts of A. cepa, A. sativum, and M. myristica are rich in antioxidants and as a result could serve as promising novel functional foods and nutraceuticals

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植物化学筛选及体外和体内模型评价cepa, Allium sativum和Monodora myristica的抗氧化能力

背景:葱属植物、洋葱属植物和肉豆蔻属植物是尼日利亚每户家庭常见的食品调味品。在本研究中，我们研究了这些植物的植物化学成分、体外和体内抗氧化活性。方法:采用标准的方法对黄姜、黄姜和豆瓣草的水提物进行化学成分测定，并采用还原力法测定其抗氧化活性。选取体重185±10 g的雄性Wistar大鼠45只，随机分为5组(n=9)，分别给予sativum、M. myristica、A. cepa和抗坏血酸各100 mg/kg BW，对照组只给予蒸馏水0.5 mL/kg BW。各组动物(n=3)分别于口服给药第20、25、30天处死。采集血液和组织样本进行生化参数分析。结果:该植物提取物中含有黄酮类化合物、生物碱、单宁、皂苷和萜烯。苜蓿(A. sativum)的还原能力最强，肉豆蔻(M. myristica)次之，茜草(A. cepa)次之。植物提取物的体外抗氧化活性高于抗坏血酸，但低于丁基羟基甲苯。体内抗氧化研究表明，与正常对照和抗坏血酸对照(抗坏血酸< a . cepa < M. myristica < a . sativum)相比，给予这些调味料水提取物的大鼠肝脏和肾脏中过氧化氢酶水平显著增加(p<0.05)，同时MDA和H2O2水平显著降低(p<0.05)。结论:cepa、a.a sativum和m.m myristica的水提物具有丰富的抗氧化活性，有望成为新型功能食品和营养保健品

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AROC in Food and Nutrition

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