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

Authors
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.
10.22034/FSCT.22.163.231
Abstract
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.
Keywords
Dill
Gas chromatography–mass spectrometry
Antioxidant
Polyphenol
flavonoid
Oxidative damage

Subjects

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