ANTILIPOPEROXIDATIVE EFFECT OF THREE EDIBLE PLANTS EXTRACTS: VISCUM ALBUM, ARUM DIOSCORIDIS AND EMINIUM SPICULATUM

Abstract

ABSTRACT In this study, evaluation of the antilipoperoxidative activity of the aqueous, boiled and nonboiled, and methanolic extracts of Viscum album (leaves, stems and fruits), Arum dioscoridis and Eminium spiculatum leaves against lipid peroxidation (LPO) induced by a rat liver homogenate model was undertaken. LPO was induced by ascorbate/FeCl2 mixture and evaluated using thiobarbituric acid reactive species assay. Nonboiled aqueous extracts exhibited the highest LPO inhibition percent, followed by methanolic and boiled aqueous extracts. Moreover, LPO inhibition percent was dose dependent, where 1.65 × 10−2 mg/mL caused the highest inhibition percent in all aqueous extracts. Aqueous extracts of A. dioscoridis and E. spiculatum exhibited significantly lower LPO inhibition percents than V. album parts, which were comparable to those obtained from the aerial parts of the positive control (Rosmarinus officinalis). Antioxidant capacity was the highest in V. album stems and leaves in all methods of extraction, and was comparable to the R. officinalis results, while V. album fruits, A. dioscoridis and E. spiculatum leaves possessed approximately 50% of antioxidant capacity using all methods of extractions. These results suggest that these plants can be used as a condiment during food processing, to improve the quality, enhance flavor, increase the nutritional value and increase the shelf life of processed food.PRACTICAL APPLICATIONS Viscum album, Arum Dioscoridis and Eminium Spiculatum can be used to improve the quality, boost the nutritional value and prolong the shelf life of processed food.