Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine

• Autor(a) principal: Gonçalves Silva, Regildo Márcio
• Data de Publicação: 2018
• Outros Autores: Carvalho, Ana Carolina Monetta, Matiolli, Larissa Silva, Figueiredo, Célia Cristina Malagutti, Gomes, Amanda Costa, Ferreira, Paulo Cesar, Silva, Luciana Pereira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Bioscience journal (Online)
• Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/39847
• topic: Cinnamomum zeylanicum; Origanum vulgare; Piper nigrum; Zingiber officinale; Ocimum basilicum.; Antioxidant activity; Genotoxicity; Biological Sciences

Spices are natural plant products, have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized by having both digestive stimulant and carminative actions and also antimicrobial, anti-inflammatory, anti-mutagenic and anti-carcinogenic potential. Antioxidant and genotoxic potential of species commonly used in Brazil was evaluated. The antioxidant activity was evaluated using different methods, including DPPH radical scavenging activity, ferric reducing power (FRAP), iron ion chelating power, inhibition of lipid peroxidation (TBARS), NO radical scavenging, and oxidative hemolysis inhibition. Furthermore, the antigenotoxic activity was evaluated through mitotic index and chromosome aberration in Allium cepa roots. Quantification of total phenols and flavonoids carried out. The results with the Ocimum basilicum spices in the DPPH test showed activity (82.01%), FRAP (321.12 uM ET and iron chelating activity (94.18) and for the Cinnamomum zeylanicum spice in the TBARS test (18.52%) evaluated by different methods and mechanisms of inactivation of free radicals and according to the evaluation of genotoxicity by the Allium cepa test the spices do not present genotoxic effects.