Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 164-187 |
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Golbashy M, Alizadeh behbahani B, Al-Hashimi3 A G. Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study. FSCT 2025; 22 (165) :164-187
URL: http://fsct.modares.ac.ir/article-7-80394-en.html
URL: http://fsct.modares.ac.ir/article-7-80394-en.html
1- Assistant Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , mgolbashy@ut.ac.ir
2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq
2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3- Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq
Abstract: (76 Views)
Lipid oxidation has a considerable effect on the quality, safety, and nutritional value of food, resulting in undesirable flavors, nutrient depletion, and health concerns such as cardiovascular diseases and cancer. While synthetic preservatives like BHA and BHT are effective, they may carry health risks, leading to an increased interest in natural alternatives. Plant-based preservatives, especially those containing polyphenols, flavonoids, and essential oils, present safer and more sustainable solutions. This research explores the antioxidant and cytotoxic characteristics of the aqueous extract of Bistorta officinalis (Anjbar), a plant known for its traditional anti-inflammatory and antimicrobial uses. The extract, derived from dried roots, was analyzed for various phytochemicals, including alkaloids, saponins, flavonoids, and phenolics. The total phenolic content was measured at 76.65 mg GAE/g, while total flavonoids were at 40.38 mg QE/g. Antioxidant activity was evaluated using DPPH, ABTS, FRAP, and β-carotene bleaching assays, yielding IC50 values of 47.30 μg/mL (DPPH) and 29.20 μg/mL (ABTS), with a FRAP value of 8.69 mmol/g. Cytotoxicity assessments on HT-29 and HeLa cancer cell lines indicated a concentration-dependent decrease in cell viability, with IC50 values of 80.4 mg/mL and 70.92 mg/mL, respectively. The bioactive compounds within the extract, particularly phenolics and flavonoids, play a crucial role in its antioxidant and cytotoxic properties, highlighting its potential as a natural preservative and therapeutic agent. These results underscore the viability of B. officinalis as a natural alternative to synthetic antioxidants in both the food and pharmaceutical sectors.
Keywords: Lipid oxidation, Bistorta officinalis, Antioxidant activity, Cytotoxicity, Phenolic compounds, Natural preservatives.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2025/04/17 | Accepted: 2025/05/26 | Published: 2025/10/23
Received: 2025/04/17 | Accepted: 2025/05/26 | Published: 2025/10/23
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