ASSESSMENT OF ANTIOXIDANT ACTIVITY OF WITLOOF CHICORY HERB (CICHORIUM INTYBUS L.)

Abstract

Problems of regulation of oxidative stress and the search for biologically active substances with antioxidant activity are the focus of researchers. Chicory (Cichorium intybus L.) is a plant containing various biologically active substances (hydroxycinnamic acid, flavonoids, coumarins, ascorbic acid, carotenoids, etc.), exhibiting antioxidant properties. The aim of our study was to evaluate the effect of aqueous and alcoholic extracts of chicory herbs on the processes of free radical oxidation in model systems in vitro using rapid method of determining antioxidant activity, based on the registration of chemiluminescence. A model system generating active oxygen species (ROS) was phosphate buffer with the addition of luminol solution and sodium citrate to initiate reactions involving the formation of ROS injected Fe²+ salt solution. Impact of extracts on lipid peroxidation was studied in chicken yolks homogenized in phosphate buffer. For initiation of oxidation reactions Fe²+ solution was used. Lipid peroxidation (LPO) processes were judged by the light intensity. The effect of aqueous and alcoholic extracts of common chicory herbs in various concentrations on the processes of free radical oxidation in the active forms of oxygen in the system (ROS) and LPO was researched. The study revealed the ability of the extracts of the chicory herb suppress the generation of ROS and LPO in model systems that characterizes their antioxidant properties, which are most pronounced when administered aqueous extracts of chicory herbs compared with alcohol in model systems at a concentration of 0.1 mg/ml.