ترکیبات، پتانسیل آنتی اکسیدانی، فنل و فلاونوئید کل و اثر سمیت سلولی عصاره آبی انجبار: مطالعه در شرایط آزمایشگاهی

نویسندگان
محمد گلباشی 1
بهروز علیزاده بهبهانی 2
علا الهاشمی 3
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
3 Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq
10.22034/FSCT.22.165.164
چکیده
اکسیداسیون لیپید تأثیر قابل‌توجهی بر کیفیت، ایمنی و ارزش غذایی مواد غذایی دارد و در نتیجه طعم نامطلوب، کاهش مواد مغذی و نگرانی‌های بهداشتی مانند بیماری‌های قلبی- عروقی و سرطان را به همراه دارد. درحالی‌که نگهدارنده های مصنوعی مانند BHA و BHT مؤثر هستند، ممکن است خطراتی برای سلامتی داشته باشند که منجر به افزایش علاقه به جایگزین‌های طبیعی می‌شود. نگهدارنده های گیاهی، به‌ویژه آن‌هایی که حاوی پلی‌فنول‏ها، فلاونوئیدها و اسانس‌ها هستند، راه‌حل‌های ایمن‌تر و پایدارتری ارائه می‌دهند. در این مطالعه، ویژگی‌های آنتی‌اکسیدانی و سیتوتوکسیک عصاره آبی گیاه انجبار (Bistorta officinalis)، گیاهی که به‌خاطر کاربردهای سنتی ضدالتهابی و ضد میکروبی آن شناخته شده است، مورد بررسی قرار گرفت. عصاره به دست آمده از ریشه‌های خشک شده، برای فیتوکمیکال‏های مختلف از جمله آلکالوئیدها، ساپونین‏ها، فلاونوئیدها و فنول ها مورد تجزیه و تحلیل قرار گرفت. محتوای فنولی کل برابر با mg GAE/g 65/76 بدست آمد، درحالی‌که محتوای فلاونوئید کل برابر با mg QE/g 38/40 بود. فعالیت آنتی‌اکسیدانی با استفاده از روش‌های DPPH، ABTS، FRAP و رنگبری بتا-کاروتن مورد ارزیابی قرار گرفت و مقادیرIC50 بدست آمده برابر با 30/40 میکروگرم در میلی‌لیتر (DPPH) و 20/29 میکروگرم در میلی‌لیتر (ABTS) با مقدارmmol/g 69/8 برای آزمون FRAP بود. ارزیابی سمیت سلولی بر روی رده‌های سلولی سرطانی HT-29 و HeLa نشان دهنده اثر کاهشی وابسته به غلظت در زنده ماندن سلولی با مقادیر IC50 به ترتیب 4/80 میلی‌گرم در میلی‌لیتر و 92/70 میلی‌گرم در میلی‌لیتر بود. ترکیبات زیست فعال موجود در عصاره، به‌ویژه فنولیک ها و فلاونوئیدها، نقش مهمی در خواص آنتی‌اکسیدانی و سیتوتوکسیک آن دارند و پتانسیل آن را به عنوان یک نگهدارنده طبیعی و عامل درمانی برجسته می‌نمایند. این نتایج بر کارایی انجبار به عنوان یک جایگزین طبیعی برای آنتی‌اکسیدان‌های مصنوعی در هر دو بخش غذا و دارو تأکید می‌کند.
کلیدواژه‌ها
اکسیداسیون لیپید
انجبار
فعالیت آنتی‌اکسیدانی
سمیت سلولی
ترکیبات فنولی
نگهدارنده‌های طبیعی

موضوعات

عنوان مقاله English

Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study

نویسندگان English

Mohammad Golbashy 1
Behrooz Alizadeh behbahani 2
Alaa G Al-Hashimi3 3
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.
3 Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq
چکیده English

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.

کلیدواژه‌ها English

Lipid oxidation
Bistorta officinalis
Antioxidant activity
Cytotoxicity
phenolic compounds
Natural preservatives
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