Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine

Authors

  • Regildo Márcio Gonçalves Silva Universidade Estadual Paulista
  • Ana Carolina Monetta Carvalho Universidade Estadual Paulista
  • Larissa Silva Matiolli Universidade Estadual Paulista
  • Célia Cristina Malagutti Figueiredo Universidade Estadual Paulista
  • Amanda Costa Gomes Universidade Estadual Paulista
  • Paulo Cesar Ferreira Universidade Estadual Paulista
  • Luciana Pereira Silva Universidade Estadual do Norte do Paraná

DOI:

https://doi.org/10.14393/BJ-v34n3a2018-39847

Keywords:

Cinnamomum zeylanicum, Origanum vulgare, Piper nigrum, Zingiber officinale, Ocimum basilicum., Antioxidant activity, Genotoxicity

Abstract

Spices are natural plant products, have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized by having both digestive stimulant and carminative actions and also antimicrobial, anti-inflammatory, anti-mutagenic and anti-carcinogenic potential. Antioxidant and genotoxic potential of species commonly used in Brazil was evaluated. The antioxidant activity was evaluated using different methods, including DPPH radical scavenging activity, ferric reducing power (FRAP), iron ion chelating power, inhibition of lipid peroxidation (TBARS), NO radical scavenging, and oxidative hemolysis inhibition. Furthermore, the antigenotoxic activity was evaluated through mitotic index and chromosome aberration in Allium cepa roots. Quantification of total phenols and flavonoids carried out. The results with the Ocimum basilicum spices in the DPPH test showed activity (82.01%), FRAP (321.12 uM ET and iron chelating activity (94.18) and for the Cinnamomum zeylanicum spice in the TBARS test (18.52%) evaluated by different methods and mechanisms of inactivation of free radicals and according to the evaluation of genotoxicity by the Allium cepa test the spices do not present genotoxic effects.

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Published

2018-05-30

How to Cite

GONÇALVES SILVA, R.M., CARVALHO, A.C.M., MATIOLLI, L.S., FIGUEIREDO, C.C.M., GOMES, A.C., FERREIRA, P.C. and SILVA, L.P., 2018. Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine . Bioscience Journal [online], vol. 34, no. 3, pp. 727–743. [Accessed25 May 2022]. DOI 10.14393/BJ-v34n3a2018-39847. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/39847.

Issue

Section

Biological Sciences