In vitro effect on the antioxidative properties of crude extract of Chenopodium album in presence of the organophosphate, acephate

Acephate, an organophosphorus pesticide, is a potent free radical generator. Phenolic compounds present in leafy vegetables are recently gaining interest as good sources of natural antioxidants. The aim of this study was, thus, to evaluate the role of plant phenolics present in Chenopodium album as a free radical scavenger, which is a commonly consumed green leafy vegetable, against acephate toxicity in vitro, due to its free radical generation ability. An attempt was also made to identify a few of the phenolic compounds present in the crude extract through RP-HPLC. DPPH radical scavenging activity and reducing power of the leafy vegetable extract, both in the presence and absence of acephate were conducted, using concentrations of 1μg/ml, 2.5 μg/ml and 5 μg/ml of polyphenolic compounds present in the extract and a concentration of 3 mg/ml of the pesticide. The results showed that acephate significantly reduced the radical scavenging activity of the leafy vegetable extract, in comparison to the tests containing only the vegetable extract as well as a higher concentration was required to quench the ABTS^+. radicals in the presence of acephate. No significant change was observed in case of inhibition of lipid peroxidation, in a linoleic acid emulsion system, in the presence of acephate when compared to the tests containing only the plant extract. Flavonoids like rutin, quercetin and rutin hydrate were identified as few of the phenolic components present in the crude C.album extract. Thus, from this study, it is evident that pesticides act as a serious free radical source, whose deleterious effects can be reduced, if not totally, but to a certain extent, by such green leafy vegetables which contain a wide array of natural antioxidants in the form of polyphenols, preventing unnecessary oxidation reactions.