IN VITRO SCREENING OF CRATAEGUS SUCCULENTA EXTRACTS FOR FREE RADICAL SCAVENGING AND 15-LIPOXYGENASE INHIBITORY ACTIVITIES

Authors

  • Catrinel Florentina Giurescu BEDREAG University of Medicine and Pharmacy"Grigore T. Popa"-Iasi
  • Adriana TRIFAN University of Medicine and Pharmacy"Grigore T. Popa"-Iasi
  • Al. VASINCU University of Medicine and Pharmacy"Grigore T. Popa"-Iasi
  • S. D. MIRON University of Medicine and Pharmacy"Grigore T. Popa"-Iasi
  • Ana Clara APROTOSOAIE University of Medicine and Pharmacy"Grigore T. Popa"-Iasi
  • Anca MIRON University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

Keywords:

CRATAEGUS SUCCULENTA, SUPEROXIDE ANION RADICAL, HYDROXYL RADICAL, 15-LIPOXYGENASE

Abstract

Crataegus succulenta Schrad. ex Link is widely spread in North America. A literature survey revealed no studies on the chemical composition and biological effects of this species. Aim: The aim of the present study was to investigate the phenolic content, free radical scavenging and 15-lipoxygenase inhibitory effects of Crataegus succulenta leaf and flower extracts. Material and methods: Total phenolic, flavonoid and proanthocyanidin contents were quantified by spectrophotometric methods. Both extracts were evaluated for their ability to scavenge DPPH, superoxide anion and hydroxyl radicals and to inhibit 15-lipoxygenase activity. Results: There were noticed no striking differences in the total phenolic, flavonoid and proanthocyanidin contents between leaf and flower extracts. Both extracts showed similar 15-lipoxygenase inhibitory effects. Flower extract scavenged more effectively DPPH and superoxide radicals while leave extract was more active against hydroxyl radical. In superoxide anion radical scavenging assay, both extracts were more active than (+)-catechin. In hydroxyl radical scavenging and 15-lipoxygenase inhibition assays, the extracts were only 4-5 times less active than (+)-catechin. Conclusions: The high antioxidant potential of Crataegus succulenta extracts suggest a possible use as ingredients in functional foods for the prevention of oxidative stress-related diseases.

Author Biographies

  • Catrinel Florentina Giurescu BEDREAG, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Pharmacy
    Department of Pharmaceutical Sciences II
    Commercial Society for Medicinal Plant Research and Processing
    "Plantavorel"-Piatra Neamt, Romania

  • Adriana TRIFAN, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Pharmacy
    Department of Pharmaceutical Sciences II

  • Al. VASINCU, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Pharmacy
    Department of Pharmaceutical Sciences II

  • S. D. MIRON, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Medicine
    Department of Morpho-Functional Sciences

  • Ana Clara APROTOSOAIE, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Pharmacy
    Department of Pharmaceutical Sciences II

  • Anca MIRON, University of Medicine and Pharmacy"Grigore T. Popa"-Iasi

    Faculty of Pharmacy
    Department of Pharmaceutical Sciences II

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Additional Files

Published

2018-05-09

Issue

Vol. 118 No. 2 (2014): The Medical-Surgical Journal

Section

PHARMACY

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