Phytochemical investigation of Tunisian Salicornia herbacea L., antioxidant, antimicrobial and cytochrome P450 (CYPs) inhibitory activities of its methanol extract

Abstract : The chemical composition of Salicornia herbacea L. a food plant belonging to Chenopodiaceae was investigated based on its mineral composition, proteins and carbohydrates contents. The phenolic composition analyzed by high performance liquid chromatography with diode array detection (HPLC-DAD) showed the presence of eight phenolic acids and eight flavonoids. The biological activities of the methanol extract were conducted on the antioxidant activity evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and β-carotene-linoleic acid bleaching test. The extract was an efficient radical scavenger (IC50 = 55.3 ± 2.7 μg/mL) and exhibited a moderate inhibition of lipid peroxidation of linoleic acid emulsion. Antibacterial activity determined by disc diffusion method against four Gram negative and two Gram positive bacteria, showed effects against all strains. Cytochrome P450s (CYPs) inhibitory activity studied for the first time was evaluated against three CYP isozymes namely CYP1A2, CYP3A4 and CYP2D6. The extract was a potent inhibitor against CYP2D6 (IC50 = 3.88 ± 0.02 μg/mL). Highlights Salicornia herbacea have a nutritional property as food plant due to its phytochemical composition. Its methanol extract showed several biologic activities. This extract exhibited antioxidant and antibacterial activities. It was also a potent inhibitor of cytochrome P450 CYP1A2, CYP3A4 and CYP2D6.
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Food Control, Elsevier, 2013, 32 (1), pp.125-133. 〈10.1016/j.foodcont.2012.11.006〉
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Soumis le : mercredi 27 février 2013 - 16:12:45
Dernière modification le : jeudi 8 février 2018 - 11:10:19

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Ismahen Essaidi, Zeineb Brahmi, Ahmed Snoussi, Hayat Ben Haj Koubaier, Hervé Casabianca, et al.. Phytochemical investigation of Tunisian Salicornia herbacea L., antioxidant, antimicrobial and cytochrome P450 (CYPs) inhibitory activities of its methanol extract. Food Control, Elsevier, 2013, 32 (1), pp.125-133. 〈10.1016/j.foodcont.2012.11.006〉. 〈hal-00795241〉

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