Dennettia tripetala seeds inhibiting ferrous sulfate-induced oxidative stress in rat tissues in vitro

Abstract

Folake L. Oyetayo, Oluwafemi A. Ojo

Objectives: This study was designed to investigate the antioxidant activity of pepper fruit (Dennettia tripetala) seed extract. Methods: Phenol content, reducing activity, Fe(II)-chelating ability, and 1,1-diphenyl-2 picrylhydrazyl (DPPH) radical-scavenging ability of the extract were consequently examined whereas the antioxidant potentials and inhibitory effect of D. tripetala seed on FeSO4 -induced oxidative stress in some rat tissues were evaluated. Results: The seed had a high concentration of total phenol. Incubation of the liver and brain tissue homogenates in the presence of Fe2+ caused a major increase in the malondialdehyde (MDA) contents of the homogenates. However, the aqueous seed extract of D. tripetala caused a significant decrease in the MDA contents of the liver and brain in a dose-dependent manner. The aqueous extract of the seed had a considerably higher inhibitory effect on Fe2+-induced lipid peroxidation in the rat brain than the liver homogenates. Conclusion: The high inhibitory effect of D. tripetala seed is attributable to its high phytochemical content, Fe2+-chelating ability, DPPH scavenging ability, and reducing power. These results suggest that the seed extract of D. tripetala possesses body antioxidant pool-improving potentials which may contribute to the prevention of the incidence of neurodegenerative maladies.