Gastroprotective and antioxidant properties of ethanolic extract from pear fruit (Pyrus communis L.)
The objective of this study was to evaluate the phenolic content, in vitro antioxidant activity and the gastroprotective effect of the ethanolic extract of pear fruits (Pyrus communis L.). The amount of polyphenols and flavonoids contents of ethanolic extract were found to be 77,50 ± 2,50 mg GAE/g of dry extract and 0,31 ± 0,003 mg QE/ g of dry extract, respectively. Whereas the amount of tannins was 61,43 ± 0,009 mg TAE/ g of dry extract. Hydroxyl radical scavenging and reducing power tests were used to evaluate the antioxidant activities of this extract. The scavenging effect of ethanolic extract against hydroxyl radicals showed IC50 value of 2.71 ± 0.02 mg/ ml. Reducing power test indicated the ability of ethanolic extract of pear fruits to reduce Fe+2 to Fe+3 with EC50value of 1.043±0.01 mg/ml. The treatment of rats with the ethanolic extract at dose of 200 mg/kg reduced the ulcerogenic effect of ethanol with value of protection rate of 94.44%, but the protection rate decreased in 600 mg/kg treated group to 90.17%. In conclusion, natural antioxidants derived from pear fruits can prevent gastric ulcer through their antioxidant activity
Keywords: Pyrus communis L., Polyphenols, Antioxidant activity, Ulcer, Rat.
2. Itoh M, and Guth, PH, Role of oxygen derived free radicals in hemorrhagic shock-induced gastric lesion in rat, Gastroenterology, 1985; 88:1162-1167.
3. Adwas AA, Elsayed ASI, Azab AE, Quwaydir FA, Oxidative stress and antioxidant mechanisms in human body, J Appl Biotechnol Bioen, 2019; 6(1): 43-47.
4. 4- Borges G, Mullen W, and Crozier A, Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices, Food & Function, 2010; 1:73–83.
5. Lesselier E, Destandau E, Grigoras C, Fougère L, Elfakir C, Fast separation of triterpenoids by supercritical fluid chromatography/evaporative light scattering detector, Journal of Chromatography A, 2012; 1268:157-165.
6. Markham KR, Techniques of Flavonoid Identification, London Academic Press, Chap. 1 and 2, 1982, p. 113.
7. Li HB, Cheng KW, Wong CC, Fan KW, Chen F, Jiang Y, Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae, Food chem, 2007; 102:771-776.
8. Bahorun T, Gressier B, Trotin F, Brunet C, Dine T, Luyck X, Oxygen species scavenging activity of phenolic extracts from hawthorn fresh plant organs and pharmaceutical preparations, Arzneimittelforschung, 1996; 46: 1086-1089.
9. Gharzouli K, Khennouf S, Amira S, Gharzouli A, Effects of aqueous extracts from Quercus ilex L. root bark, Punica granatum L. fruit peel and Artemisia herba-alba Asso leaves on ethanol-induced gastric damage in rats, Phytother Res, 1999; 13:42-45.
10. Smirnoff N, Cumbes QJ, Hydroxyl radical scavenging activity of compatible solutes, Journal of Phytochemistry, 1989; 28: 1057 -1060.
11. Chung YC, Chen SJ, Hsu CK, Chang CT, Chou ST, Studies on the antioxidative activity of Graptopetalum paraguayense, Food Chemistry, 2005; 91:419-424.
12. Abdulla MA, Ahmed KAA, Al Bayaty FH, Masood Y. Gastroprotective effect of Phyllanthus niruri leaf extract against ethanol-induced gastric mucosal injury in rats. Afr J Pharma Pharmacol, 2010; 4:226 -630.
13. Santos-Buelga C, Sacalbert A, Proanthocyanidins and Tannin-Like Compounds-Nature, Occurrence, Dietary Intake and effects on nutrition and health. Journal of the Science and Food Agriculture, 2000; 80:1094-1117.
14. King A, Young G, (1999) Characteristics and Occurrence of Phenolic Phytochemicals. Journal of the American Dietetic Association, 1999; 99:213-218.
15. Kolniak-Ostek J, Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.), Food Chemistry, 2016; 203:491-497.
16. Sakanaka S, Tachibana Y, Okada Y, Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha), Food Chem, 2005; 89:569-575.
17. Gülçin l, Topal F, Sarıkaya SBÖ, Bursal E, Bilsel G, Gören AC, Polyphenol Contents and Antioxidant Properties of Medlar (Mespilus germanica L.), Rec Nat Prod, 2011; 5(3):158-175.
18. Djidel S, khennouf S, Radical scavenging, reducing power, lipid peroxidation inhibition and chelating properties of extracts from Artemisia campestris L. Aerial Parts, Annual Research & Review in Biology, 2014; 4(10):1691-1702.
19. Bouaziz A, Khennouf S, Abu zarga M, Abdalla S, Baghiani A, Charef N, Phytochemical analysis, hypotensive effect and antioxidant properties of Myrtus communis L. growing in Algeria. Asian Pac J Trop Biomed., 2015; 5:19-28.
20. Ishida K, Kojima R, Tsuboi M, Tsuda Y, Ito M, Effects of artichoke leaf extract on acute gastric mucosal injury in rats, Biol. Pharm. Bull, 2010; 33(2):223-229.
21. 20- Jamal A, Javed K, Aslam M, Jafri MA, Gastroprotective effect of cardamom, Elettaria cardamomum Maton fruitsin rats, J Ethnopharmacol, 2006;103:149-153.
22. Sumbul S, Ahmad MA, Mohd A, Mohd A, Role of phenolic compounds in peptic ulcer: An overview, J Pharm Bioallied Sci, 2011; 3(3):361-367.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).