Radical scavenging and antiperoxidative efficacy of aniseeds (Pimpinella anisum L.): identification of phytoceuticals

Objective: Oxidative stress caused by excess production of free radicals is an important cause of the pathophysiology of a variety of degenerative diseases. Natural antioxidants can protect the human body from the deleterious effects of free radicals and retard the progression of chronic diseases. Aniseed (Pimpinella anisum L.), commonly known as ‘saunf,’ is a spice with potential health benefits. Traditionally, aniseed is used as a mouth freshener, to relieve toothache and also digestive problems. The main aim of the study was to evaluate the antioxidant potential of aniseeds and to identify the phytoceuticals in aniseeds responsible for exhibiting antioxidant effects.Methods: Methanolic extract and ethyl acetate fraction of aniseeds were evaluated for their ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals and to inhibit lipid peroxidation in the in vitro model systems such as β-carotene linoleate and liver homogenate model systems. Isolation and identification of phytoceuticals in aniseeds was carried out by reverse phase high performance liquid chromatography (RP-HPLC).Results: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals were significantly scavenged and also lipid peroxidation (a marker of oxidative stress) was significantly inhibited in the in vitro model systems by methanolic extract and ethyl acetate fraction of aniseeds. Flavonoids viz. apigenin, caffeic acid, chlorogenic acid, luteolin, rutin and quercetin were identified to be present in the methanolic extract and ethyl acetate fraction of aniseeds by RP-HPLC.Conclusions: The antioxidant potential of aniseeds is attributed to the phytoceuticals present in aniseeds.