<i>In Vitro</i> Studies on Antioxidant Potential of Apple (<i>Malus domestica</i>) Fructus Extract Nanoparticle

Abstract

Oxidative stress results from an imbalance of free radicals and antioxidants in the body. Antioxidants are needed to prevent oxidative stress. A diet rich in fruits and vegetables, which are high in antioxidants, should help avoid oxidative stress. One source of antioxidants is apples (Malus domestica) from the Rosaceae family because they have some bioactive compounds such as catechin, chlorogenic acid, quercetin, and phloridzin. Recently, many studies have used nanotechnology to formulate plant extracts. Due to their size and distinctive physicochemical properties, nanoparticles in plant extracts have various benefits. Analyzing apple extract nanoparticles’ antioxidant capacity was the goal of this work. The synthesized nanoparticles of apples were made by using chitosan, glacial acetic acid, propylene glycol, ethanol, DMSO, and Na-TPP. A dynamic light scattering particle size analyser was used to measure the zeta potential and particle size. Antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, Hydrogen Peroxide (H2O2) scavenging activities, and Ferric Reducing Antioxidant Power (FRAP) assay using colorimetric methods. At a concentration of 100 g/ml, the most DPPH was scavenged (80.35%). Apple extract nanoparticles have strong DPPH scavenging activity with IC50 = 12.16 ± 2.98 µg/ml and H2O2 scavenging activity with IC50 = 81.96 ± 7.23 µg/ml. The highest H2O2 scavenging activity was at 200 µg/ml concentration (84.47%) and the highest FRAP activity was at a concentration of 50 µg/ml (444.29%). The concentration is directly proportional to the antioxidant activity of apple extract nanoparticles. Based on this study, apple extract nanoparticle has strong antioxidant activity.