Antioxidant, antiproliferative and anti-inflammatory effects of Glaucium flavum fractions enriched in phenolic compounds

Glaucium flavum (Papaveraceae) is a halophyte which is known for its high importance in phytomedicine and ecology. In this work, phytochemical analysis, as well as antioxidant, antiproliferative and anti-inflammatory effects were investigated for EOH, EA and PE fractions of G. flavum shoots. Results showed that total polyphenol amounts were highest in EOH fraction (158.3 mg GAE/g DR) followed by EA and PE. This latter fraction was rich in flavonoids (128.43 mg CE/g DR), however EA produced more condensed tannins (19.83 mg CE/g DR) than other fractions. In addition, seven molecules (phenolics) have been identified: kaempferol, caffeic acid, catechin hydrate, syringic acid, chlorogenic acid, isoquercitrin, and trans-hydroxycinnamic acid. Concerning antioxidant effects, ethanol fraction was distinguished by a high total antioxidant activity (432.58 mg GAE/g DR), a lower iron reducing power (EC50 = 800 µg/ml), a capacity to inhibit the β-carotene bleaching (IC50 = 48.78 µg/ml), and an important antiradical activity (IC50 = 140 µg/ml). In addition, PE, EA and EOH fractions have strong antiproliferative effect against MCF-7 cells but with superiority of EA fraction (IC50 = 135 µg/ml). EA showed also a high anti-inflammatory effect with an amount of NO which is equal to around 29 and 20 µM/ml NO at 50 and 100 µg/ml, respectively.