Antioxidant properties and cytotoxic effects of selected edible plants in Southeast Asia for further use as phytogenic antioxidant additives.

Excessive free radicals in human and animal bodies can cause oxidative stress (OS) which damages cells and tissues. Plant materials with high antioxidant potential would resolve the OS problem. Thus, this study proposed to investigate the total phenolic (TPC) and flavonoid contents (TFC), antioxidant capacities and cytotoxicity in 17 edible plant materials from herbs, fruits, vegetables and plant by-products available in Southeast Asia for future use in the food or feed industry. Among 17 plant materials, (clove), (green tea pomace) from the beverage industry and (Vietnamese coriander) showed a prominent amount of TPC and TFC. These three plants and their combination (1:1:1 ratio, v:v:v) also possessed a remarkable antioxidant function in terms of DPPH, ABTS and FRAP, as well as showing a strong ROS inhibition through HepG2 cells. The cytotoxicity test of the crude extract of clove, green tea pomace and Vietnamese coriander, or their combination can be used between 0.032 and 0.255, 0.011 to 0.088, 0.022 to 0.178 and 0.021 to 0.346 mg/mL, respectively, without impeding cell viability. A combined mixture of clove, green tea pomace and Vietnamese coriander revealed the synergistic properties of antioxidants and cell safety. This indicates that there is a potential use of various antioxidant bioactive compounds in plant materials tested for use as phytogenic antioxidant additives.