Antioxidant, Antimicrobial, Cytotoxic, Larvicidal and Anthelmintic Activities and Phenolic Contents of &amp;lt;i&amp;gt;Cyclamen alpinum&amp;lt;/i&amp;gt;

Ramazan Mammadov,Murat Turan

doi:10.4236/pp.2018.94008

Abstract

In this study, antioxidant, cytotoxic, larvicidal, antimicrobial and anthelmintic effects and phenolic contents of ethanol, methanol and acetone extracts of leaf and tuber parts of Cyclamen alpinum were investigated. DPPH, ABTS, β-carotene assays were carried out in antioxidant activity and total phenolic and flavonoid contents were tested in determination assay. 9 phenolic contents were determined by HPLC. Artemia salina was used in the cytotoxic effect. Larvicidal effect was investigated against Culex pipiens. Disc diffusion method was used in antimicrobial effect. The tuber part was found to be more toxic than the leaf part in the anthelmintic activity assay. The highest value obtained from the antioxidant activity experiment was observed with value of 86.73 ± 0.16 (%) in DPPH assay. The lowest LC50 value in larvicidal effect was determined 0.151 mg/mL after 72 hours. Consequently, there is need for further studies on the Cyclamen alpinum, which has the ability to fight against diseases such as cancer, cardiovascular diseases, etc.

Highlights

Free radicals are substances in which atoms in normal or pathological cells contain one or more unpaired electrons and they are very unstable [1] [2] [3] and they can react very with organic molecules such as lipids, proteins, carbohydrates and DNA
DPPH, ABTS, β-carotene assays were carried out in antioxidant activity and total phenolic and flavonoid contents were tested in determination assay. 9 phenolic contents were determined by High Performance Liquid Chromatography (HPLC)
Ethanol, methanol and acetone solvent extracts of C. alpinum leaf and tuber parts were examined by DPPH and ABTS assays for scavenging effect, FRAP and beta-carotene assays for antioxidant activities, determination assays for total phenolic contents and total flavonoid contents

Summary

Introduction

Free radicals are substances in which atoms in normal or pathological cells contain one or more unpaired electrons and they are very unstable [1] [2] [3] and they can react very with organic molecules such as lipids, proteins, carbohydrates and DNA. They are thought to be responsible for many diseases such as aging, cancer, diabetes, liver diseases, Parkinson’s disease and Alzheimer’s disease [4] [5] [6] [7]. Plants and plant products are rich antioxidant sources and epidemiological studies have revealed the relationship between plant antioxidants, chronic and oxidative diseases [8] [11]

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