Rosmarinus officinalis L. extracts inhibits lipid peroxidation

LLESUY; REIDES, C; FERREIRA S; CARLUCCI A; PASQUALI R; BREGNI C

Chile

Congreso; Free radicals and antioxidants; 2009

Society for free radicals biology and medicinen

The aims of this work were to evaluate the antioxidant capacity and the effect on lipid peroxidation of Rosmarinus officinalis L. A glycolic extract (GE) of 15 mg dried extract/mL was prepared. Brain and liver homogenates were used to determine the effect on lipid peroxidation. Chemiluminescence (CL) assays were performed to evaluate lipid oxidation and total antioxidant potential (TRAP). Liver peroxidation was initiated by tert-butyl hydroperoxide. Spectrophotometic techniques were employed for the determination of the in vitro total antioxidant capacity (DPPH and ABTS). We also evaluate total polyphenol (TP) and total flavonoids (TF) contents Brain CL showed an inhibition of 50 % with 0.26 mL del GE (control value (CV) 730 ± 61 cpm/mg protein) meanwhile liver CL exhibited an inhibition of 50 % (900 cpm/mg protein) with 15 mL of GE. Antioxidant capacity values of GE were: TRAP 0.88 mmoles de Trolox/ g; DPPH 1,63 mmoles de ascorbic acid/ g and ABTS 1,40 mmoles ascorbic acid/g.  TP value was 75,25 mg gallic acid/g and TF value was de 54.42 mg quercitin /g. The results obtained in the present work demonstrate that Rosmarinus officinalis L extract has antioxidant properties and could be used in antioxidants formulations. Plants extracts attracts interest as sources of natural products and Rosmarinus officinalis could provide protection for different pathologies associated with oxidative stress.