In vitro Effects of Persea americana Aqueous Extracts Against Oxidants and Fe2+ - Induced Oxidative Stress in Rats’ Pancreas
doi.org/10.26538/tjnpr/v2i6.8
Keywords:
Persea americana, lipid peroxidation,, malondialdehyde,, phenolic compounds,, antioxidant activities.Abstract
Various mechanisms have been reported to orchestrate the antioxidant properties of bioactive compositions of medicinal plants in the management/treatment of many diseases. In this research, we focused on the antioxidant and anti-lipid peroxidation potential of aqueous extracts of Persea americana. Total phenol content, total flavonoid content, ferric reducing antioxidant property (FRAP), OHradical scavenging ability, 1, 1-diphenylpicryhydrazyl (DPPH) radical scavenging ability and anti-lipid peroxidation strength of the extracts were estimated using 5 mg/mL. Leaf and seed extracts showed the highest total phenol and flavonoid contents respectively, while the FRAP of the seed was significantly (P < 0.05) higher than others. IC50 values revealed that Peel (IC50 = 0.335 ± 0.067) has the highest DPPH potential while OHradicals and MDA were significantly (P < 0.05) reduced by the leaf extract in a dose dependent pattern. Characterization of avocado leaf and fruit parts revealed varied concentrations of phenolics (Syringic acid, eugenol,
vnillic acid, isoeugenol, guaiacol, phenol, kaempherol, catechin, ρ-hydroxybenzoic acid, ferulic acid, apigenin, naringenin, epigallocatechin, lupeol and epigallocatechin-3-O-gallate). Our findings showed that the aqueous extract of the leaf and fruit parts of avocado pear (P. americana) protected the pancreas from Fe2+ induced lipid peroxidation in vitro which could be attributed to
their phenolic compounds and this may be due to their antioxidant activities, Fe2+ chelating ability, radical scavenging strength and reducing power. This research therefore suggests the use of avocado pear as a functional food for the management of oxidative stress related diseases.
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