Investigation of In Vitro Antioxidant Activity of Glycrrhiza glabra and Syzygium aromaticum Extracts

Year 2020, Volume: 3 Issue: 1, 55 - 58, 22.06.2020

Zerrin Kutlu , Fadime Dumlu Özlem Aydın Berktaş , Fehmi Odabasoglu

https://izlik.org/JA46ZJ89PE

Abstract

In this study, total antioxidant activity (TAC), phenolic compound amounts (TPC) and reduction power (RP) of Syzygium aromaticum (S. aromaticum) and Glycyrrhiza glabra (G. glabra) spices, widely used worldwide and our country, were investigated. Ethanol-water and methanol extracts of each type of spice samples were obtained by using the literature methods. In the ethanol-water extracts of S. aromaticum and G. glabra the TAC levels were determined to be at the highest level. When the TPC and RP between extracts listed, it was detected as methanol < ethanol-water. It was concluded that types of spices used as experimental materials thanks to TAC, TPC and RP could be priority in several in vivo and in vitro biological activity studies.

Keywords

antioxidant activity , , Syzygium aromaticum

References

• Referans 1 Abo El-Maati MF, Mahgoub SA, Labib SM, Al-Gaby AMA, Ramadan MF 2016. Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities. European Journal of Integrative Medicine 8 (4): 494-504.
• Referans 2 Allahghadri T, Rasooli I, Owlia P, Nadooshan MJ, Ghazanfari T, Taghizadeh M, Astaneh SD 2010. Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran. Journal of Food Science 75: H54-61.
• Referans 3 Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del-Rio JA 2000. Antioxidant activity of phenolics extracted from Olea europaea L-leaves. Food Chemistry 68 (4): 457-462.
• Referans 4 Bettaieb I, Bourgou S, Wannes WA, Hamrouni I, Limam F, Marzouk B 2010. Essential oils, phenolics, and antioxidant activities of different parts of cumin (Cuminum cyminum L.) Journal of Agricultural and Food Chemistry 58 (19): 10410-10418.
• Referans 5 Cevik D, Kan Y, Kirmizibekmez H, 2019. Mechanisms of action of cytotoxic phenolic compounds from Glycyrrhiza iconica roots. Phytomedicine 58, Article Number: 152872.
• Referans 6 Doll VD, 1981. Spices: Quality control and standards. Perfumer and Flavorist 5 (7): 3-10.
• Referans 7 Gruenwald J, Freder J, Armbruester N, 2010. Cinnamon and health. Critical Reviews in Food Science Nutrition 50: 822-34. Gupta, M ; Sharma, C ; Meena, P ; Khatri, M, 2017. Investigating the free radical scavenging and acetylcholinesterase inhibition activities of Elletaria cardamomum, Piper nigrum and Syzygium aromatıcum. International Journal of Pharmaceutical Sciences and Research 7 (8): 3180-3186.
• Referans 8 Gülcin I, Elias R, Gepdiremen A, Boyer L, 2006a. Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.). Eur Food Res Technol 223: 759-767.
• Referans 9 Koksal, E; Gulcin, I, 2008. Purification and characterization of peroxidase from cauliflower (Brassica oleracea L. var. botrytis) buds. Proteın and Peptıde Letters 15 (4): 320-326.
• Referans 10 Kurokawa M, Kumeda CA, Yamamura J, Kamiyama T, Shiraki K, 1998. Antipyretic activity of cinnamyl derivatives and related compounds in influenza virus-infected mice. Eurpean Journal of Pharmacology 348: 45-51.
• Referans 11 Lee K, Shibamoto T, 2001. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chemistry 74 (4): 443-448.
• Referans 12 Lee KY, Weintraub ST, Yu BP, 2000. Isolation and identification of a phenolic antioxidant from Aloe barbadensis. Free Radic Biology and Medicine 28: 261-5.
• Referans 13 Mathew S, Abraham TE, 2006. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food and Chemical Toxicology 94: 520-528.
• Referans 14 Mitsuda H, Yasumoto K, Iwami K, 1996. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo 19: 210-214.
• Referans 15 Odabasoglu F, 2006a. Antioksidan vitaminler. Pharma Sark 1 (1): 19-21.
• Referans 16 Odabasoglu F, Aslan A, Cakir A, Suleyman H, Karagoz Y, Bayir Y, Halici M. 2005. Antioxidant activity, reducing power and total phenolic content of some lichen species. Fitoterapia 76 (2): 216-219.
• Referans 17 Odabasoglu F, Cakir A, Suleyman H, Aslan A, Bayir Y, Halici M, Kazaz C, 2006b. Gastroprotective and antioxidant effects of usnic acid on indomethacine-induced gastric ulcer in rats. J Ethnopharmacol 103 (1): 59-65.
• Referans 18 Osawa T, 1999. Protective role of dietary polyphenols in oxidative stress. Mechanisms of Ageing and Development 111: 133-139. Pamuk A, 1998. Şifalı Bitkiler Ansiklopedisi. İstanbul: Pamuk Yayıncılık ve Matbaacılık, 1: 656-658.
• Referans 19 Radünz M, Martins da Trindade ML, Camargo TM, Radünz AL, Helbig E, 2019. Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil, Food Chemistry 276: 180-186.
• Referans 20 Rice-Evans CA, Miller NJ, Paganga G, 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159.
• Referans 21 Rohan NA, Mayuresh KR, Suresh RN, 2012. Evaluation of antiallergic and anti-anaphylactic activity of ethanolic extract of Sanseveiria trifasciata leaves (EEST) in rodents. Journal of Ethnopharmacology 142 (3): 627-633.
• Referans 22 Rui Y, Li-qiang W, Ying L, 2014. Antitumor activities of widely-used Chinese Herb-Licorice. Chinese Herbal Medicines 6 (4): 274-281.
• Referans 23 Schwarz K, Bertelsen G, Nissen LR, Gardner PT, Heinonen MI, 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. European Food Research Technology 212: 319-328.
• Referans 24 Shan B, Cai YZ, Sun M, Corke H, 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry 53: 7749-59.
• Referans 25 Shashank S, Yudhishthir Y, Amrendra PS, Rashmita P, Sharmistha D, 2018. Neuroprotection by ethanolic extract of Syzygium aromaticum in Alzheimer's disease like pathology via maintaining oxidative balance through SIRT1 pathway. Experimental Gerontology 110: 277-283.
• Referans 26 Slinkard K, Singleton VL, 1977. Total phenol analysis: automation and comparison with manual methods. American Journal of Endology and Viticulture 28: 49-55.
• Referans 27 Vaya J, Belinky PA, Aviram M, 1997. Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation. Free Radical Biology and Medicine 23: 302-13.
• Referans 28 Velioglu YS, Mazza G, Gao L, Oomah BD, 1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46: 4113–4117.
• Referans 29 Wagih A.E, Sameh SA, Hegazy MH, Manar KE, Jianzhong S, 2019. Syzygium aromaticum L.: Traditional herbal medicine against cagA and vacA toxin genes-producing drug resistant Helicobacter pylori. Journal of Traditional and Complementary Medicine (In press).
• Referans 30 Yen GH, Chen HY, 1997. Antioxidant activity of a various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43: 27-32.
• Referans 31 Yucel O, Odabasoglu F, Gulluce M, Calik ZZ, Cakir A, Aslan A, Yazici K, Halici M, 2007. Antioxidant and antimicrobial properties of a lichen species, Cladonia rangiformis growing in Turkey. Turkish Journal of Pharmaceutical Sciences 4 (2): 101-109.
• Referans 32 Zhang D, Yasuda T, Yu Y, Zheng P, Kawabata T, Ma Y, Okada S, 1996. Ginseng extract scavenges hydroxyl radical and protects unsaturated fatty acids from decomposition caused by iron-mediated lipid peroxidation. Free Radical Biology and Medicine 20: 145-50.