Antioxidant and Hepatoprotective Potential of Essential Oils of Coriander (Coriandrum sativum L.) and Caraway (Carum carvi L.) (Apiaceae)

• Published in: Journal of agricultural and food chemistry 2010-08, Vol.58 (15), p.8848-8853
• Main Authors: Samojlik, Isidora, Lakić, Neda, Mimica-Dukić, Neda, Đaković-Švajcer, Kornelia, Božin, Biljana
• Format: Article
• Language: English
• Subjects: Animals; antioxidant activity; Antioxidants - administration & dosage; Antioxidants - analysis; Aroma and flavouring agent industries; Biological and medical sciences; caraway; Carum - chemistry; Carum carvi; Coriandrum - chemistry; Coriandrum sativum; essential oils; food analysis; Food Chemistry/Biochemistry; food composition; Food industries; Fundamental and applied biological sciences. Psychology; hepatoprotective effect; Lipid Peroxidation - drug effects; Liver - drug effects; Liver - metabolism; Male; Mice; Oils, Volatile - administration & dosage; Oils, Volatile - analysis; Plant Oils - administration & dosage; Plant Oils - analysis; Protective Agents
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf101645n

Essential oils of Coriandrum sativum L. and Carum carvi L. fruits were analyzed by gas chromatography−mass spectrometry and assayed for their in vitro and in vivo antioxidant activity and hepatoprotective effect against carbon tetrachloride (CCl4) damage. The in vitro antioxidant activity was evaluated as a free radical scavenging capacity (RSC), measured as scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and OH radicals and effects on lipid peroxidation (LP) in two systems of induction. Some liver biochemical parameters were determined in animals pretreated with essential oils and later intoxicated with CCl4 to assess in vivo hepatoprotective effect. Tested essential oils were able to reduce the stable DPPH• in a dose-dependent manner and to neutralize H2O2, reaching 50% neutralization with IC50 values of