Total Phenolic, Flavonoid content, and Antioxidant properties of Fermented Honey-Garlic in Hyperlipidemia Rats

Abstract

Hyperlipidemia and oxidative stress have been associated with disease progressions such as cardiovascular disorders, degenerative diseases, and metabolic diseases with various complications. Increasing lipid peroxidation can be detected by measuring the levels of malondialdehyde (MDA), Superoxide dismutase (SOD), and Glutathione (GSH). This study aims to analyze the total phenolic (TPC) and flavonoid content (TFC) and the effect of fermented honey-garlic (FHG) on oxidative stress parameters MDA, SOD, and GSH in hyperlipidemic rats. TPC was calculated using the Folin-Ciocalteu colorimetric method at 405nm using gallic acid as the standard. TFC was determined using a colorimetric test with AlCl3 at 433nm using quercetin as a standard. Wistar male rats were treated with a high cholesterol diet to induce hyperlipidemia (>100mg/dl), then treated with oral FHG at different doses, 2.5; 5; and 10ml/kg/day for 14 days. The positive control group was treated with simvastatin (10mg/kg/day) for 14 days orally. Serum was taken to analyse MDA, SOD, and GSH. The DPPH free radical scavenging experiment was used to calculate the antioxidant potential of the FHG at 525 nm. The results showed that FHG has a TFC value of 4.7mg QE/g and a TPC value of 6.4mg QE/g, with IC50 values of 49.34g/mL. FHG also demonstrated outstanding antioxidant capabilities indicated by significantly increase SOD levels but not MDA and GSH levels. The reduction of oxidative stress in rats treated with FGH is facilitated by antioxidant activity.