1. In vitro antioxidant and anti-denaturation effects of Buglossoides purpurocaerulea (L.) I. M. Johnst. fruit extract.
- Author
-
Marrelli M, Amodeo V, Puntillo D, Statti G, and Conforti F
- Subjects
- Phenols pharmacology, Phenols analysis, Plant Extracts pharmacology, Plant Extracts chemistry, Antioxidants chemistry, Fruit chemistry
- Abstract
Fruits from Buglossoides purpurocaerulea (L.) I. M. Johnst. were extracted with methanol through maceration. The phytochemical composition of obtained raw extract was investigated with gas chromatography-mass spectrometry (GC-MS) and high-performance thin layer chromatography (HPTLC) analyses. The total phenolic and flavonoid contents were also quantified and in vitro antioxidant activity was assessed using the DPPH assay and the β-carotene bleaching test. In order to verify the anti-arthritic potential, the raw extract was evaluated for its anti-denaturation effect on heat-treated bovine serum albumin (BSA), chosen as a protein model. Linoleic and α-linolenic acids were the most abundant identified apolar constituents. HPTLC analyses allowed the identification of rosmarinic acid. The sample showed a concentration-dependent antioxidant activity and it was also proven to be effective in preventing the heat-induced denaturation of BSA, with an IC
50 value equal to 15.7 ± 0.5 µg/mL.- Published
- 2023
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