DNA Protective Activity of Peels of Some Vegetables Wastes

Aisha Ishaq ,Kainaat William

doi:10.35691/jbm.5102.0035

Abstract

The present study was conducted by using kitchen wastes like peels of different vegetables e.g. cucumber, potato, carrot, chickpea, cauliflower and pea, to evaluate the phytochemical constituents, DNA protection ability and free radicals scavenging activity. Phytochemicals tests showed the presence of carbohydrates, amino acids, glycosides, alkaloids, tannins and steroids in all samples while phlobatannins, anthraquonines and saponins were absent. The DNA protection of samples was checked by DNA protection assay using plasmid pBR322. Cauliflower and cucumber showed best protection at each dilution. DPPH free radicals scavenging assay was used to evaluate the antioxidant activity of peel extract of vegetables. Carrot showed the highest antioxidant activity of about (84%) at 10 mg/ml, followed by pea and chickpea with 75% and 79% respectively. It is therefore concluded that peels of cauliflower and cucumber in terms of DNA protection activity, and carrot, pea and chick pea in terms of DPPH free radicals scavenging assay can be helpful and all these peels which are wasted can be utilized for medicinal and other purposes.

Highlights

Organisms obtain energy necessary for biological processes by a process called oxidation, which is the cellular process of metabolism
Nature has provided each cell with protective mechanisms against all kind of effects caused by free radicals which can be harmful
Intake of antioxidants by using fruits and vegetables in diet should protect cells against the reactive oxygen species and help in decreasing the DNA damage caused by oxidation (Moller et al, 2003; Nisar et al, 2015)

Summary

INTRODUCTION

Organisms obtain energy necessary for biological processes by a process called oxidation, which is the cellular process of metabolism. Intake of antioxidants by using fruits and vegetables in diet should protect cells against the reactive oxygen species and help in decreasing the DNA damage caused by oxidation (Moller et al, 2003; Nisar et al, 2015). Various plant phytochemicals such as tannins, phenolic compounds and flavonoids are reported to have important antioxidant activity against a wide variation of free radicals (Koleckar et al, 2008; Kirmizibekmez et al, 2009; Choudhary & Swarnkar, 2011). The main objectives of the study are to determine phytochemical constituents and DNA protective activity and to determine the scavenging activity of peel extract of several vegetables (cucumber, cauliflower, chickpea, carrot, potato and pea)

MATERIALS AND METHODS

Findings

AND DISCUSSION