Antioxidant and Hepatoprotective Effect of Extracts of Some Commonly Consumed Local Fruits in Maiduguri

Abstract

The present study assessed the in vitro antioxidant potential of Cucumis sativus, Solanum macrocarpon and Solanum aethiopicum and hepatoprotective effect of S. macrocarpon ethanolic extract in in vivo models. The antioxidant activity of the fruit was determined by the DPPH radical scavenging method. CCl4 was used to induce hepatotoxicity and liver function tests. Catalase and superoxide dismutase were used to study the hepatoprotective potential of the ethanolic extract of S. macrocarpon. The in vitro antioxidant screening showed C. sativus, S. macrocarpon and S. aethiopicum. All had antioxidant activities but S. macrocarpon had the highest antioxidant activity (286.52% RSA), thus, informed its use for further in vivo antioxidant and hepatoprotective studies. CCl4-treated groups had significantly elevated concentrations of liver enzymes (ALT–117.58 U/L, AST–132.54 U/L, 65.30 U/L). These were significantly reduced by the extract (AST–74.99 U/L, ALT–57.97 U/L). CCl4 had no significant effect on the antioxidant enzymes. Thus, S. macrocarpon may be said to possess potential hepatoprotective activity whose mechanism may not be associated with free radical scavenging.