Research Article
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Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts

Year 2022, Volume: 6 Issue: 1, 21 - 32, 06.07.2022

Tevfik Ozen Semiha Yenıgun Mehmet Toka

https://doi.org/10.32571/ijct.1024979
Cited By: 1

Abstract

In this study, chemical content, antioxidant activities, enzyme inhibition activities, and DNA protection activities of extracts obtained from different solvents of the Coriandrum sativum leaf, flower and seed were determined. Total phenol and flavonoid contents of C. sativum leaf, seed and flower hexane extracts were higher than water, methanol, ethanol and ethyl acetate extracts. The highest anthocyanin content was found in the flower part of C. sativum. From the antioxidant activity tests, total antioxidant activity of flower aqueous extract, reducing power of seed aqueous extract, H2O2 scavenging activity of leaf ethyl acetate extract, OH˙ radical scavenging activity of leaf hexane extract, free radical scavenging activity of flower methanol extract, metal chelate activity of leaf ethyl acetate extract, superoxide anion scavenging activity of leaf aqueous extract and lipid peroxidation inhibition activity of the leaf ethyl acetate extract had the highest. It was found that the urease inhibition activity of the seed methanol extract and the acetylcholinesterase and butyrylcholinesterase inhibition activities of the seed ethanol extract presented effective inhibition activity as 80.30±0.20%, 112.83±10.75 µg/mL, and 334.28±23.09 µg/mL, respectively. The leaf hexane, flower ethyl acetate, and leaf methanol extracts showed the highest DNA protection activities with values of 71.86%, 70.89%, and 69.38%, respectively. According to the phytochemical content and biochemical activity results, this study is a valuable report proving that the C. sativum plant is a natural effective product.

Keywords

Coriandrum sativum L. kinzi antioxidant activity enzyme inhibition DNA protection activity

Supporting Institution

Ondokuz Mayıs Üniversitesi

Project Number

PYO.FEN.1904.13.003 ve PYO.FEN.1904.13.006

Thanks

This work was supported by OMÜ BAP with the projects numbered PYO.FEN.1904.13.003 and PYO.FEN.1904.13.006.

References

  • Zainol M, Abd-Hamid A, Yusof S, Muse R. Food Chem. 2003, 81(4): 575-581.
  • Madhavi D, Salunkhe D. Toxicological aspects of food antioxidants. In: Food antioxidants. Madhavi D.L., Deshpande S.S., Salunkhe D.K., Ed.; CRC Press; 1995; pp. 281-374.
  • Hall C, Cuppett S. Structure-activities of natural antioxidants. In: Antioxidant methodology in vivo and in vitro concepts. Aruoma O., I., Cuppett S., L., Ed.; The American Oil Chemists Society, 1997; pp. 2-29.
  • Baytop T. Türkiye’de Bitkilerle Tedavi, . İstanbul, Türkiye. 1984; No: 4: 360-361.
  • Potter TL. J. Agr. Food Chem. 1996; 44(7): 1824-1826.
  • Ceylan A. Tıbbi Bitkiler II (Uçucu Yağ İçerenler), Ege Ü. Ziraat Fak Yayınları. No: 481, pp. 188, İzmir, 1987.
  • Er C, Yıldız M. Tütün, ilaç ve baharat bitkileri. Ankara Üniversitesi Ziraat Fakültesi yayınları. No: 1479, pp. 233, Ankara, 1997.
  • Doğan A, Akgül A. Doğa Türk Tarım ve Ormancılık Dergisi. 1987; 11(2): 326-333.
  • Karadoğan T, Erol O. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 1994; 25(3): 311-318.
  • Rosengarten Jr F. The Book of Spices. Rosengarten Jr, F., Ed; Livingston Publishing Company, 1969.
  • Emamghoreishi M, Khasaki M, Aazam MF.. J. Ethnopharmacol. 2005; 96(3): 365-370.
  • Lo Cantore P, Iacobellis NS, De Marco A, Capasso F, Senatore F. J. Agr. Food Chem. 2004; 52(26): 7862-7866.
  • Kubo I, Fujita K-i, Kubo A, Nihei K-i, Ogura T. J. Agr. Food Chem. 2004; 52(11): 3329-3332.
  • Lal A, Kumar T, Murthy PB, Pillai KS. Indian J. Exp. Biol. 2004, 42(9): 909-912.
  • Gray AM, Flatt PR. Brit. J. Nutr. 1999; 81(3): 203-209.
  • Guerra NB, de Almeida Melo E, Mancini Filho J. J. Food Compos. Anal. 2005; 18(2-3): 193-199.
  • Wangensteen H, Samuelsen AB, Malterud KE. Food Chem. 2004; 88(2): 293-297.
  • de Almeida Melo E, Bion FM, Filho JM, Guerra NB. Eur. J. Lipid Sci. Tech. 2003; 105(9): 483-487.
  • Kan Y, İpek A. Seçilmiş Bazı Kişniş (Coriandrum sativum L.) Hatlarının Verim ve Bazı Özellikleri, 14, Bitkisel İlaç Hammaddeleri Toplantısı.Bildiri, May 29-31, 2002, pp. 149-153, Eskişehir, 2002.
  • Singleton VL, Rossi JA. Am. J. Enol. Viticult. 1965; 16(3): 144-158.
  • Zhishen J, Mengcheng T, Jianming W. Food chem. 1999; 64(4): 555-559.
  • Fuleki T, Francis F. Food Sci. 1968; 33(1): 78-83.
  • Prieto P, Pineda M, Aguilar M. Anal. Biochem. 1999; 269(2): 337-341.
  • Oyaizu M. The Japan. J. Nutr. Diet. 1986; 44(6): 307-315.
  • Choi CW, Kim SC, Hwang SS, et al. Plant Sci. 2002; 163(6): 1161-1168.
  • Blois MS. Nature. 1958; 181(4617): 1199-1200.
  • Nishikimi M, Rao NA, Yagi K. Biochem. Bioph. Res. Co. 1972; 46(2): 849-854.
  • Dinis TC, Madeira VM, Almeida LM. Arch. Biochem. Biophys. 1994; 315(1): 161-169.
  • Smirnoff N, Cumbes QJ. Phytochem. 1989; 28(4): 1057-1060.
  • Zhao G-R, Xiang Z-J, Ye T-X, Yuan Y-J, Guo Z-X. Food Chem. 2006; 99(4): 767-774.
  • Ellman GL, Courtney KD, Andres Jr V, Featherstone RM. Biochem. Pharmacol. 1961; 7(2): 88-95.
  • Zhang L, Mulrooney SB, Leung AF, et al. Biometals. 2006; 19(5): 503-511.
  • Baiseitova A, Jenis J, Kim JY, Li ZP, Park KH. Nat. Prod. Res. 2019, 35(5): 880-883.
  • Russo A, Izzo AA, Borrelli F, Renis M, Vanella A. Phytother. Res. 2003; 17(8): 870-875.
  • Strack D. 10-Phenolic Metabolism. Plant Biochemistry. Dey, P. M. and Harborne, J. B., Ed.; Academic Press. 1997; pp. 387-416.
  • Güder A, Korkmaz H. Iran J. Pharm. Res. 2012; 11(3): 913-923.
  • Aras A, Bursal E, Dogru M. J. Appl. Pharm. Sci. 2016; 6(11): 009-013.
  • Moure A, Cruz JM, Franco D, et al. Food Chem. 2001; 72(2): 145-171.
  • Pérez-Bonilla M, Salido S, van Beek TA, et al. J. Chromatogr. A. 2006; 1112(1-2): 311-318.
  • Demir S, Korukluoglu M. Indian J. Tradit. Know. 2020; 19(2): 383-393.
  • Muñiz-Márquez D, Rodríguez R, Balagurusamy N, et al. CyTA-J. Food. 2014; 12(3): 271-276.
  • Yildiz H. Int. J. Food Prop. 2016; 19(7): 1593-1603.
  • Harsha S, Anilakumar K. J. Food Sci. Tech. 2014; 51(8): 1533-1539.
  • Msaada K, Jemia MB, Salem N, et al. Arab. J. Chem. 2017; 10(2): S3176-S3183.
  • Gallo M, Ferracane R, Graziani G, Ritieni A, Fogliano V. Molecules. 2010; 15(9): 6365-6374.
  • Sreelatha S, Inbavalli R. J. Food Sci. 2012; 77(7): T119-T123.
  • Parhiz H, Roohbakhsh A, Soltani F, Rezaee R, Iranshahi M. Phytother. Res. 2015; 29(3): 323-331.
  • Gülçin İ, Oktay M, Küfrevioğlu Öİ, Aslan A. J. Ethnopharmacol. 2002; 79(3): 325-329.
  • Jindal A, Kumar P. Nat. Prod. Res. 2012; 26(22): 2072-2077.
  • Martins N, Barros L, Santos-Buelga C, Ferreira IC. Ind. Crop. Prod. 2016; 79: 188-194.
  • Mathew M, Subramanian S. PloS One. 2014; 9(1): e86804.
  • Ahmed EH, Abadi RS, Mohammed AM. Int. J. Herbal Med. 2018; 6(1): 1-4.
  • Williams P, Sorribas A, Howes M-JR. Nat.l Prod. Rep. 2011; 28(1): 48-77.
  • Zhang C, Chen D, Liu X. Metod. Toxicol. 2016; 12(1): 45-52.
  • Mrdaković M, Ilijin L, Vlahović M, et al. Chemosphere. 2016; 159: 565-569.
  • Taslimi P, Caglayan C, Farzaliyev V, et al.. J. Biochem. Mol. Toxic. 2018; 32(4): e22042.
  • Zengin G, Senkardes I, Mollica A, et al. Comput. Biol. Chem. 2018; 75: 111-119.
  • Stingl K, Altendorf K, Bakker EP. Trends Microbiol. 2002; 10(2): 70-74.
  • Amtul Z, Siddiqui R, Choudhary M. Curr. Med. Chem. 2002; 9(14): 1323-1348.
  • Dunn B, Cohen H. Blaser MJ. Clin. Microbiol. Rev. 1997; 10: 720-741.
  • Mégraud F, Lehn N, Lind T, et al. Antimicrob. Agents Ch. 1999; 43(11): 2747-2752.
  • Amin M, Iqbal MS, Hughes RW, et al. J. Enzym. Inhib. Med. Ch. 2010; 25(3): 383-390.
  • Tabak M, Armon R, Neeman I. Cinnamon extracts’ inhibitory effect on Helicobacter pylori. J. Ethnopharmacol. 1999; 67(3): 269-277.
  • Adewusi EA, Moodley N, Steenkamp V. S. Afr. J. Bot. 2011; 77(3): 638-644.
  • Yi W, Wu X, Cao R, Song H, Ma L. Food Chem. 2009; 117(3): 381-386.
  • Dong H-Q, Li M, Zhu F, Liu F-L, Huang J-B. Food Chem. 2012; 130(2): 261-266.
  • Russo A, Acquaviva R, Campisi A, et al. Cell Biol. Toxicol. 2000; 16(2): 91-98.
  • Divya P, Puthusseri B, Neelwarne B. Food Res. Int. 2012; 45(1): 342-350.

Year 2022, Volume: 6 Issue: 1, 21 - 32, 06.07.2022

Tevfik Ozen Semiha Yenıgun Mehmet Toka

https://doi.org/10.32571/ijct.1024979
Cited By: 1

Abstract

Project Number

PYO.FEN.1904.13.003 ve PYO.FEN.1904.13.006

References

  • Zainol M, Abd-Hamid A, Yusof S, Muse R. Food Chem. 2003, 81(4): 575-581.
  • Madhavi D, Salunkhe D. Toxicological aspects of food antioxidants. In: Food antioxidants. Madhavi D.L., Deshpande S.S., Salunkhe D.K., Ed.; CRC Press; 1995; pp. 281-374.
  • Hall C, Cuppett S. Structure-activities of natural antioxidants. In: Antioxidant methodology in vivo and in vitro concepts. Aruoma O., I., Cuppett S., L., Ed.; The American Oil Chemists Society, 1997; pp. 2-29.
  • Baytop T. Türkiye’de Bitkilerle Tedavi, . İstanbul, Türkiye. 1984; No: 4: 360-361.
  • Potter TL. J. Agr. Food Chem. 1996; 44(7): 1824-1826.
  • Ceylan A. Tıbbi Bitkiler II (Uçucu Yağ İçerenler), Ege Ü. Ziraat Fak Yayınları. No: 481, pp. 188, İzmir, 1987.
  • Er C, Yıldız M. Tütün, ilaç ve baharat bitkileri. Ankara Üniversitesi Ziraat Fakültesi yayınları. No: 1479, pp. 233, Ankara, 1997.
  • Doğan A, Akgül A. Doğa Türk Tarım ve Ormancılık Dergisi. 1987; 11(2): 326-333.
  • Karadoğan T, Erol O. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 1994; 25(3): 311-318.
  • Rosengarten Jr F. The Book of Spices. Rosengarten Jr, F., Ed; Livingston Publishing Company, 1969.
  • Emamghoreishi M, Khasaki M, Aazam MF.. J. Ethnopharmacol. 2005; 96(3): 365-370.
  • Lo Cantore P, Iacobellis NS, De Marco A, Capasso F, Senatore F. J. Agr. Food Chem. 2004; 52(26): 7862-7866.
  • Kubo I, Fujita K-i, Kubo A, Nihei K-i, Ogura T. J. Agr. Food Chem. 2004; 52(11): 3329-3332.
  • Lal A, Kumar T, Murthy PB, Pillai KS. Indian J. Exp. Biol. 2004, 42(9): 909-912.
  • Gray AM, Flatt PR. Brit. J. Nutr. 1999; 81(3): 203-209.
  • Guerra NB, de Almeida Melo E, Mancini Filho J. J. Food Compos. Anal. 2005; 18(2-3): 193-199.
  • Wangensteen H, Samuelsen AB, Malterud KE. Food Chem. 2004; 88(2): 293-297.
  • de Almeida Melo E, Bion FM, Filho JM, Guerra NB. Eur. J. Lipid Sci. Tech. 2003; 105(9): 483-487.
  • Kan Y, İpek A. Seçilmiş Bazı Kişniş (Coriandrum sativum L.) Hatlarının Verim ve Bazı Özellikleri, 14, Bitkisel İlaç Hammaddeleri Toplantısı.Bildiri, May 29-31, 2002, pp. 149-153, Eskişehir, 2002.
  • Singleton VL, Rossi JA. Am. J. Enol. Viticult. 1965; 16(3): 144-158.
  • Zhishen J, Mengcheng T, Jianming W. Food chem. 1999; 64(4): 555-559.
  • Fuleki T, Francis F. Food Sci. 1968; 33(1): 78-83.
  • Prieto P, Pineda M, Aguilar M. Anal. Biochem. 1999; 269(2): 337-341.
  • Oyaizu M. The Japan. J. Nutr. Diet. 1986; 44(6): 307-315.
  • Choi CW, Kim SC, Hwang SS, et al. Plant Sci. 2002; 163(6): 1161-1168.
  • Blois MS. Nature. 1958; 181(4617): 1199-1200.
  • Nishikimi M, Rao NA, Yagi K. Biochem. Bioph. Res. Co. 1972; 46(2): 849-854.
  • Dinis TC, Madeira VM, Almeida LM. Arch. Biochem. Biophys. 1994; 315(1): 161-169.
  • Smirnoff N, Cumbes QJ. Phytochem. 1989; 28(4): 1057-1060.
  • Zhao G-R, Xiang Z-J, Ye T-X, Yuan Y-J, Guo Z-X. Food Chem. 2006; 99(4): 767-774.
  • Ellman GL, Courtney KD, Andres Jr V, Featherstone RM. Biochem. Pharmacol. 1961; 7(2): 88-95.
  • Zhang L, Mulrooney SB, Leung AF, et al. Biometals. 2006; 19(5): 503-511.
  • Baiseitova A, Jenis J, Kim JY, Li ZP, Park KH. Nat. Prod. Res. 2019, 35(5): 880-883.
  • Russo A, Izzo AA, Borrelli F, Renis M, Vanella A. Phytother. Res. 2003; 17(8): 870-875.
  • Strack D. 10-Phenolic Metabolism. Plant Biochemistry. Dey, P. M. and Harborne, J. B., Ed.; Academic Press. 1997; pp. 387-416.
  • Güder A, Korkmaz H. Iran J. Pharm. Res. 2012; 11(3): 913-923.
  • Aras A, Bursal E, Dogru M. J. Appl. Pharm. Sci. 2016; 6(11): 009-013.
  • Moure A, Cruz JM, Franco D, et al. Food Chem. 2001; 72(2): 145-171.
  • Pérez-Bonilla M, Salido S, van Beek TA, et al. J. Chromatogr. A. 2006; 1112(1-2): 311-318.
  • Demir S, Korukluoglu M. Indian J. Tradit. Know. 2020; 19(2): 383-393.
  • Muñiz-Márquez D, Rodríguez R, Balagurusamy N, et al. CyTA-J. Food. 2014; 12(3): 271-276.
  • Yildiz H. Int. J. Food Prop. 2016; 19(7): 1593-1603.
  • Harsha S, Anilakumar K. J. Food Sci. Tech. 2014; 51(8): 1533-1539.
  • Msaada K, Jemia MB, Salem N, et al. Arab. J. Chem. 2017; 10(2): S3176-S3183.
  • Gallo M, Ferracane R, Graziani G, Ritieni A, Fogliano V. Molecules. 2010; 15(9): 6365-6374.
  • Sreelatha S, Inbavalli R. J. Food Sci. 2012; 77(7): T119-T123.
  • Parhiz H, Roohbakhsh A, Soltani F, Rezaee R, Iranshahi M. Phytother. Res. 2015; 29(3): 323-331.
  • Gülçin İ, Oktay M, Küfrevioğlu Öİ, Aslan A. J. Ethnopharmacol. 2002; 79(3): 325-329.
  • Jindal A, Kumar P. Nat. Prod. Res. 2012; 26(22): 2072-2077.
  • Martins N, Barros L, Santos-Buelga C, Ferreira IC. Ind. Crop. Prod. 2016; 79: 188-194.
  • Mathew M, Subramanian S. PloS One. 2014; 9(1): e86804.
  • Ahmed EH, Abadi RS, Mohammed AM. Int. J. Herbal Med. 2018; 6(1): 1-4.
  • Williams P, Sorribas A, Howes M-JR. Nat.l Prod. Rep. 2011; 28(1): 48-77.
  • Zhang C, Chen D, Liu X. Metod. Toxicol. 2016; 12(1): 45-52.
  • Mrdaković M, Ilijin L, Vlahović M, et al. Chemosphere. 2016; 159: 565-569.
  • Taslimi P, Caglayan C, Farzaliyev V, et al.. J. Biochem. Mol. Toxic. 2018; 32(4): e22042.
  • Zengin G, Senkardes I, Mollica A, et al. Comput. Biol. Chem. 2018; 75: 111-119.
  • Stingl K, Altendorf K, Bakker EP. Trends Microbiol. 2002; 10(2): 70-74.
  • Amtul Z, Siddiqui R, Choudhary M. Curr. Med. Chem. 2002; 9(14): 1323-1348.
  • Dunn B, Cohen H. Blaser MJ. Clin. Microbiol. Rev. 1997; 10: 720-741.
  • Mégraud F, Lehn N, Lind T, et al. Antimicrob. Agents Ch. 1999; 43(11): 2747-2752.
  • Amin M, Iqbal MS, Hughes RW, et al. J. Enzym. Inhib. Med. Ch. 2010; 25(3): 383-390.
  • Tabak M, Armon R, Neeman I. Cinnamon extracts’ inhibitory effect on Helicobacter pylori. J. Ethnopharmacol. 1999; 67(3): 269-277.
  • Adewusi EA, Moodley N, Steenkamp V. S. Afr. J. Bot. 2011; 77(3): 638-644.
  • Yi W, Wu X, Cao R, Song H, Ma L. Food Chem. 2009; 117(3): 381-386.
  • Dong H-Q, Li M, Zhu F, Liu F-L, Huang J-B. Food Chem. 2012; 130(2): 261-266.
  • Russo A, Acquaviva R, Campisi A, et al. Cell Biol. Toxicol. 2000; 16(2): 91-98.
  • Divya P, Puthusseri B, Neelwarne B. Food Res. Int. 2012; 45(1): 342-350.
There are 68 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Research Articles
Authors

Tevfik Ozen 0000-0003-0133-5630

Semiha Yenıgun This is me 0000-0002-1979-5427

Mehmet Toka This is me 0000-0001-9819-6766

Project Number PYO.FEN.1904.13.003 ve PYO.FEN.1904.13.006
Publication Date July 6, 2022
Published in Issue Year 2022 Volume: 6 Issue: 1

Cite

APA Ozen, T., Yenıgun, S., & Toka, M. (2022). Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts. International Journal of Chemistry and Technology, 6(1), 21-32. https://doi.org/10.32571/ijct.1024979
AMA Ozen T, Yenıgun S, Toka M. Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts. Int. J. Chem. Technol. July 2022;6(1):21-32. doi:10.32571/ijct.1024979
Chicago Ozen, Tevfik, Semiha Yenıgun, and Mehmet Toka. “Phenolic Profile, Antioxidant, DNA Protection, Acetylcholinesterase, Butyrylcholinesterase and Urease Inhibition Activities of Coriandrum Sativum L. Leaf, Seed and Flower Extracts”. International Journal of Chemistry and Technology 6, no. 1 (July 2022): 21-32. https://doi.org/10.32571/ijct.1024979.
EndNote Ozen T, Yenıgun S, Toka M (July 1, 2022) Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts. International Journal of Chemistry and Technology 6 1 21–32.
IEEE T. Ozen, S. Yenıgun, and M. Toka, “Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts”, Int. J. Chem. Technol., vol. 6, no. 1, pp. 21–32, 2022, doi: 10.32571/ijct.1024979.
ISNAD Ozen, Tevfik et al. “Phenolic Profile, Antioxidant, DNA Protection, Acetylcholinesterase, Butyrylcholinesterase and Urease Inhibition Activities of Coriandrum Sativum L. Leaf, Seed and Flower Extracts”. International Journal of Chemistry and Technology 6/1 (July 2022), 21-32. https://doi.org/10.32571/ijct.1024979.
JAMA Ozen T, Yenıgun S, Toka M. Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts. Int. J. Chem. Technol. 2022;6:21–32.
MLA Ozen, Tevfik et al. “Phenolic Profile, Antioxidant, DNA Protection, Acetylcholinesterase, Butyrylcholinesterase and Urease Inhibition Activities of Coriandrum Sativum L. Leaf, Seed and Flower Extracts”. International Journal of Chemistry and Technology, vol. 6, no. 1, 2022, pp. 21-32, doi:10.32571/ijct.1024979.
Vancouver Ozen T, Yenıgun S, Toka M. Phenolic profile, antioxidant, DNA protection, acetylcholinesterase, butyrylcholinesterase and urease inhibition activities of Coriandrum sativum L. leaf, seed and flower extracts. Int. J. Chem. Technol. 2022;6(1):21-32.

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