Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract

Abstract

Antioxidants present in various plant tissues exhibit health benefits by scavenging reactive oxygen species generated under various pathophysiological conditions. In the present study, bioactive compounds from black gram husk were extracted with water and the protection of black gram husk (BGH) extract against oxidative damage in DNA and erythrocytes were studied. BGH extract had total polyphenol content of 59mg of gallic acid equivalents (GAE). The phenolic acids identified in the extract using RP-HPLC were gallic, protocatechuic, gentisic and ferulic acids. The extract showed good antioxidant properties. The IC50 value for DPPH radical scavenging activity was found to be 3.92μg of GAE. The BGH extract also showed α-glucosidase inhibition and the IC50 value was found to be 2.78μg of GAE. The oxidative hemolysis caused by hydrogen peroxide in rat erythrocytes was inhibited by BGH extract in a dose dependent manner. The IC50 values for BGH extract and BHA for hemolysis were 11.5 and 14μg of GAE, respectively. Morphological changes in erythrocyte membrane caused by hydrogen peroxide were protected by BGH extract. As BGH extract exhibited various antioxidant properties in different systems, it could be used as a functional food or nutraceutical product for health benefits.