Gastroprotective and antioxidant properties of ethanolic extract from pear fruit (Pyrus communis L.)
Abstract
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.
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