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Assessment of the Antioxidant Activity of Silybum marianum Seed Extract and Its Protective Effect against DNA Oxidation, Protein Damage and Lipid Peroxidation

 

Aynur Serçe1, Bircan Çeken Toptancı1, Sevil Emen Tanrıkut1, Sevcan Altaş1, Göksel Kızıl1, Süleyman Kızıl2 and Murat Kızıl1*
 

1Chemistry Department, Science Faculty, Dicle University, TR–21280 Diyarbakır, Turkey
2Department of Field Crops, Faculty of Agriculture, Dicle University, TR–21280 Diyarbakır, Turkey




Article history:
Received    June 20, 2015
Accepted   June 16, 2016


Key words:
Silybum marianum (milk thistle) seeds, antioxidant activity, radical scavenging activity, oxidative DNA damage, protein oxidation, lipid peroxidation, carbonyl formation, SDS–PAGE


Summary:
Antioxidant properties of ethanol extract of Silybum marianum (milk thistle) seeds was investigated. We have also investigated the protein damage activated by oxidative Fenton reaction and its prevention by Silybum marianum seed extract. Antioxidant potential of Silybum marianum seed ethanol extract was measured using different in vitro methods, such as lipid peroxidation, 1,1–diphenyl–2–picrylhydrazyl (DPPH) and ferric reducing power assays. The extract significantly decreased DNA damage caused by hydroxyl radicals. Protein damage induced by hydroxyl radicals was also efficiently inhibited, which was confirmed by the presence of protein damage markers, such as protein carbonyl formation and by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE). The present study shows that milk thistle seeds have good DPPH free radical scavenging activity and can prevent lipid peroxidation. Therefore, Silybum marianum can be used as potentially rich source of antioxidants and food preservatives. The results suggest that the seeds may have potential beneficial health effects providing opportunities to develop value-added products.


 




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