Anticancer and Antioxidant Property of Bunium bulbocastanum Fruits Various Fractions

Authors

  • Iswar Hazarika Department of Pharmacology, T John College of Pharmacy, Gottigere, Bannerghatta Road, Bangalore, Karnataka, India
  • Anju Das Department of Pharmacology, The Oxford College of Pharmacy, Hongasandra, Bangalore, Karnataka, India

DOI:

https://doi.org/10.12300/rrjopc.v3i1.425

Abstract

Bunium bulbocastanum (family Apiaceae) fruits are normally used as a culinary spice for years. Since antioxidant property has a significant role in preventing oxidative stress, which has been demonstrated to be a major cause in the pathogenesis of cancer, the present study was aimed to evaluate the in vitro antioxidant and cytotoxic effect of Bunium bulbocastanum fruit extracts. Standard in vitro antioxidant assays such as reducing power, super oxide scavenging, nitric oxide scavenging and lipid peroxidation were performed. Anticancer activity was demonstrated using MTT assay on human cell lines. Our results indicated that extract of ethyl acetate has more antioxidation potential than the standard (ascorbic acid). Ethyl acetate, aqueous, crude methanolic, n-hexane and chloroform fractions had 31.24, 26.07, 20.67, 15.51 and 5.72% antioxidation potential at 0.5 mg/ml respectively. Moreover, in the screening of anticancer activity MTT assay revealed the potency of ethyl acetate fraction as better anticancer agent concluding the anticancer activity is due to its antioxidant property.

 

Keywords: Anticancer, antioxidant, Bunium bulbocastanum

Cite this Article

Iswar Hazarika, Anju Das. Anticancer and Antioxidant Property of Bunium Bulbocastanum Fruits Various Fractions. Research & Reviews: A Journal of Pharmacognosy. 2016; 3(1): 9–13p.

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Published

2019-03-06

Issue

Vol. 3 No. 1 (2016)

Section

Research Article

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