Evaluation of Toxicity and Antioxidant Activity of Hydro-Ethanol Leave Extract of Mentha piperita

Abstract

Mentha piperita has numerous pharmacological, cosmetic and alimental applications due to its ability to produce terpene and terpenoid compounds. Antioxidants are considered as important bioactive compound on account of many health benefits along with their vital role in delaying oxidative rancidity of numerous food. The study was to investigate acute toxicity evaluation and in vitro antioxidant activity of hydro-ethanol leave extracts of M. piperita. The acute toxicity was evaluate in rat according to (OECD). Animals were daily observed for 24 hours after treatment for mortality. The antioxidant activity of the extract was evaluated based on the method such as DPPH radical scavenging activity and reducing power method. The results showed that mortality was not observed in phase one but was observed in phase two. The LD₅₀ by oral route in rat was less than 5000 mg/kg body weight. The percentage of antioxidant activity of leaf extracts of M. piperita was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay, reducing power (RP) assay, ferric reducing/antioxidant power assay, and nitric oxide (NO) radical scavenging assay. The analysis revealed that NO scavenging activity is higher than DPPH with extract. NO and DPPH exhibited remarkable antioxidant activity. This indicates that the hydro-ethanol leave extract of M. piperita has a good antioxidant activity.