Evaluation of Total Phenolic and Flavonoid Content and Free Radical Induced DNA Damage Preventive Potential of Piper nigrum (Linn) and Cinnamomum cassia (Blume)

  Dr. Pushpalata Kamleshiya,  Dr. Shajiya Tabassum

Reactive oxygen species (ROS) contributes to the development of various degenerative diseases. Antioxidants play an important role in the biological system by suppressing ROS. Scientific research has indicated a credible antioxidant potential for traditional ethnomedicinal use of spices. The present study was designed to evaluate the free radical scavenging potential and oxidative DNA damage preventive activity of spices Piper nigrum seed and Cinnamomum cassia bark commonly used in Indian cuisines. By using the soxhlet extraction procedure the aqueous, 50% acetonic, and 50% methanolic extracts of P. nigrum seed and C. cassia bark were obtained. Their antioxidant activity was investigated by using standard methods namely Reducing power assay and DPPH [2-Diphenyl-1-picrylhydrazyl] assay and also tested for H2O2 mediated DNA damage. Their total phenolic content (TPC) and total flavonoid content (TFC) were also determined. At 250 μg/ml concentration highest reducing ability of PNME (70.43%) and CCME (76.26%) were found. Similarly at the same concentration DPPH radical scavenging activity of methanolic extracts of both the spices PNME (73.42%) and CCME (79.45%) were highest when compared to standard ascorbic acid. The results indicate that methanolic extracts of both the spices (PNME and CCME) possessed a comparatively high number of phenolic contents whereas acetonic extracts of spices (PNAcE and CCAcE) were found to have a higher number of flavonoids. Various extract of sample spices has shown moderate to significant protection towards damage induced by Fenton reaction on calf-thymus DNA. In addition, the total free radical scavenging activity of the methanolic extract was remarked to be higher than that of its acetonic counterpart. All these effects were found to be related to the total phenolics and flavonoid content of the extracts. Concluding that these spices should be recommended in our daily nutritional needs because of their therapeutical and nutraceutical property.

Keywords- Antioxidant activity, DNA damage, Phenolic content and Flavonoid content

Unique Identification Number - IJEDR2103017
Page Number(s) - 116-123
Pubished in - Volume 9 | Issue 3 | August 2021
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Dr. Pushpalata Kamleshiya,  Dr. Shajiya Tabassum,   "Evaluation of Total Phenolic and Flavonoid Content and Free Radical Induced DNA Damage Preventive Potential of Piper nigrum (Linn) and Cinnamomum cassia (Blume)", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.9, Issue 3, pp.116-123, August 2021, Available at :http://www.ijedr.org/papers/IJEDR2103017.pdf