Standardization and In Vivo Antioxidant Activity of Ethanol Extracts of Fruit and Leaf of Piper sarmentosum

Abstract

The present study aimed to investigate standardized ethanol extracts of fruit and leaves of Piper sarmentosum for their in vivo antioxidant activity in rats using a CCl₄-induced oxidative stress model. The standardization was based on the quantification of the markers pellitorine, sarmentine and sarmentosine by high performance liquid chromatography (HPLC), and determination of total primary and secondary metabolites. The rats, divided into 7 groups each (n = 6), were used as follows: group 1 (CCl₄, negative control), group 2 (untreated, control), groups 3 and 4 (fruit extract 250 and 500 mg/kg, respectively), groups 5 and 6 (leaf extract 250 and 500 mg/kg, respectively) and group 7 (vitamin-E 100 mg/kg, positive control). The doses were administered orally for 14 days; 4 h following the last dose, a single dose of CCl₄ (1.5 mg/kg) was given orally to all the groups except group 2, and after 24 h, blood and liver of each animal were obtained. Analysis of plasma and liver homogenate exhibited significant preservation of markers of antioxidant activity, total plasma antioxidant activity (TPAA), total protein (TP), superoxide dismutase (SOD), catalase (CAT), and thiobarbituric acid reactive species (TBARS), in the pretreated groups as compared to the CCl₄ group (p < 0.05). Histology of the liver also evidenced the protection of hepatocytes against CCl₄ metabolites in the pretreated groups. The results of this study indicate the in vivo antioxidant activity of both extracts of the plant, which may be valuable to combat diseases involving free radicals.

Key words

Piper sarmentosum - Piperaceae - standardization - HPLC in vivo antioxidant activity - CCl₄‐induced oxidative stress model

References

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