The influence of six Thai edible plants on anti-oxidant activities and cholesterol esterase inhibition

Abstract

Keywords: Thai edible plant; anti-oxidant activities; cholesterol esterase

Objectives: The present studies were aimed to evaluate in vitro anti-oxidative activities and cholesterol esterase inhibition of six Thai edible plants.

Methods: Anti-oxidant activity was evaluated by using DPPH free radical scavenging activity and reducing power by FeCl₃. The ethanolic extracts of six Thai edible plants were tested. Gallic acid, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were used as positive control. Moreover, pancreatic cholesterol esterase enzyme inhibitory activity of six edible plants was determined and orlistat was used as positive control.

Results: Ethanolic extract of C. sphaerica showed the highest free radical scavenging activity and reducing power. The various extract possessed significant anti-oxidant activities when (P < 0.05) compared with the standard. The pancreatic cholesterol esterase activity demonstrated strongly inhibited by ethanolic extract of C. cambodiana.

Conclusion: Six Thai edible plant extracts were evaluated for ant-oxidant activities and cholesterol esterase inhibition. C. sphaerica has exhibited significantly anti-oxidant activity more than another extract when tested with DPPH and FRAP methods. Ethanolic extract of C. cambodiana was strongest inhibited cholesterol esterase.