Brine-shrimp Bioassay for Assessment of Anticancer Property of Essential Oils from Spices

  • Gan B Bajracharya Nepal Academy of Science and Technology (NAST), Khumaltar, Lalitpur
  • Sarbajna M Tuladhar Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, Kirtipur, Kathmandu
Keywords: anticancer, Artemia salina, brine-shrimp bioassay, toxicity, essential oil, spice

Abstract

The potential anticarcinogenicity of essential oils from spices was investigated against brine-shrimp (Artemia salina) nauplii. The essential oils were extracted by hydro-distillation. The lethal concentration at the dose levels 10, 100 and 1000 ìg/ml displayed high mortality towards actively swarming Artemia. Asafoetida (LC50 = 4.64 ×10–23 ìg/ml) and cumin oil (LC50 = 0.53 ìg/ml) were extremely toxic. Essential oils of ajowan, small cardamom, cinnamon, clove, coriander, cubeb, dill, fennel, ginger, mace, nutmeg, long pepper, rosemary, tarragon and thyme were shown high toxicity. While big cardamom oil and black pepper oil were displayed moderate toxicity.

DOI: http://dx.doi.org/10.3126/njst.v12i0.6495

Nepal Journal of Science and Technology 12 (2011) 163-170

 

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Published
2012-07-22
How to Cite
Bajracharya, G., & Tuladhar, S. (2012). Brine-shrimp Bioassay for Assessment of Anticancer Property of Essential Oils from Spices. Nepal Journal of Science and Technology, 12, 163-170. https://doi.org/10.3126/njst.v12i0.6495
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Articles