Abstract
Paeonia officinalis extracts from leaves and roots were tested for their antioxidant potential using in vitro chemical (Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), oxygen radical absorbance capacity (ORAC), hydroxyl radical antioxidant capacity (HORAC), hydroxyl radical scavenging capacity HOSC)) and cellular antioxidant activity (CAA) assays. Leaf extracts were stronger antioxidants than root extracts, while methanol was a more effective solvent than water in chemical assays. However, the selected water extract of leaves was a stronger antioxidant in CAA than the methanol extract (0.106 vs. 0.046 µmol quercetin equivalents/mg). Twenty compounds were identified by ultra performance liquid chromatography-quadrupole-time-of-flight (UPLC-Q-TOF) mass spectrometer, while on-line screening of their antioxidant capacity by high performance liquid chromatography (HPLC) with a DPPH•-scavenging detector revealed that gallic acid derivatives are the major peony antioxidants. Root water and leaf methanol extracts inhibited α-amylase in a dose dependent manner. The IC50 value for the strongest inhibitor, the methanol extract of leaves, was 1.67 mg/mL. In addition, the cytotoxicity assessment of extracts using human Caco-2 cells demonstrated that none of them possessed cytotoxic effects.
Highlights
Plants biosynthesize a large number of various phytochemicals that have demonstrated antioxidant and health beneficial properties in numerous studies
Methanol has been shown to be an effective solvent for polyphenolic antioxidants in numerous studies, while water is very attractive in terms of its favourable green chemistry principles and low cost
It may be observed that the total yields from leaves were remarkably higher than those from the roots in the case of both solvents, whereas pressurized liquid extraction (PLE) with methanol resulted in an approximately 10% higher yield
Summary
Plants biosynthesize a large number of various phytochemicals that have demonstrated antioxidant and health beneficial properties in numerous studies. In the last few decades, numerous publications have reported that high consumption of phytochemical-rich foods might reduce the risk of several diseases. Modifying one’s diet by increasing the intake of fruits, vegetables, herbs and spices may be a promising strategy for cancer prevention. Formation of free radicals and reactive oxygen species (ROS) is a normal process in human cells. Excessive production of ROS, which may occur due to various exogenous factors, can disturb homeostatic conditions, resulting in oxidative stress, which may largely contribute to the development of chronic health problems, including cancer, inflammation, cardiovascular diseases and aging [2]
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