شناسایی ترکیبات شیمیایی، پتانسیل آنتی اکسیدانی، فنل و فلاونوئید کل و اثر سمیت سلولی شوید بر رده های سلولی HT29 و HeLa

نویسندگان
محمد گلباشی 1
بهروز علیزاده بهبهانی 2
1 استادیار گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.22.163.231
چکیده
شوید (Anethum graveolens) از دیرباز به‌طور گسترده برای اهداف دارویی و درمانی مورد استفاده قرار گرفته است. گیاهان دارای تعداد زیادی از ترکیبات مؤثر با سمیت کمتر هستند. در این مطالعه، اثرات آنتی‌اکسیدانی و ضد سرطانی در شرایط آزمایشگاهی عصاره آبی شوید در برابر رده‌های سلولی سرطانی HT29 و HeLa مورد بررسی قرار گرفت. اثر آنتی‌اکسیدانی عصاره آبی شوید توسط روش‌های مهار رادیکال DPPH، مهار رادیکال ABTS، ظرفیت احیا آهن فریک و جلوگیری از رنگبری بتا-کاروتن مورد ارزیابی قرار گرفت. عصاره حاوی mg GAE/g 6/89 فنول کل و mg QE/g 49/25 فلاونوئید کل بود. همان‌طور که توسط سنجش فعالیت آنتی‌اکسیدانی مشاهده شد، عصاره آبی شوید فعالیت‌های آنتی‌اکسیدانی قوی نشان داد که قابل مقایسه با آنتی‌اکسیدانی سنتزی دی‏بوتیل هیدروکسی تولوئن (BHT) بود. عصاره آبی شوید همچنین پتانسیل ضد سرطان/سیتوتوکسیک وابسته به غلظت را در برابر رده‌های سلولی HT29 و HeLa نشان داد و مقادیر IC50 برای این رده‌های سلولی به ترتیب برابر با 59/84 و 95/74 میلی‌گرم در میلی‌لیتر بود. بطور کلی، مطالعه حاضر نشان داد که عصاره آبی شوید قادر به استفاده برای اهداف پزشکی و غذایی به‌عنوان یک عامل آنتی‌اکسیدان و ضد سرطان می‌باشد.
کلیدواژه‌ها
شوید
کروماتوگرافی گازی – طیف‌سنج جرمی
آنتی‌اکسیدان
پلی‌فنول
فلاونوئید
آسیب اکسایشی

موضوعات

عنوان مقاله English

Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines

نویسندگان English

Mohammad Golbashy 1
Behrooz Alizadeh behbahani 2
1 Assistant Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
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.
چکیده English

Dill (Anethum graveolens) has been widely used for medicinal and therapeutic purposes since ancient times. Plants possess a large number of effective compounds with low toxicity. In this study, the in vitro antioxidant and anticancer effects of dill aqueous extract against HT29 and HeLa cancer cell lines were investigated. The antioxidant effect of dill aqueous extract was evaluated by DPPH radical scavenging, ABTS radical scavenging, ferric iron reduction capacity and beta-carotene bleaching inhibition assays. The extract contained 89.6 mg GAE/g total phenols and 25.49 mg QE/g total flavonoids. As observed by antioxidant activity assay, dill aqueous extract showed potent antioxidant activities that were comparable to the synthetic antioxidant dibutyl hydroxytoluene (BHT). Dill aqueous extract also showed concentration-dependent anticancer/cytotoxic potential against HT29 and HeLa cell lines, and the IC50 values ​​for these cell lines were 84.59 and 74.95 mg/mL, respectively. Overall, the present study demonstrated that dill aqueous extract has potential for use for medical and nutritional purposes as an antioxidant and anticancer agent.

کلیدواژه‌ها English

Dill
Gas chromatography–mass spectrometry
Antioxidant
Polyphenol
flavonoid
Oxidative damage
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