In Vitro Evaluation of Antioxidant Potential of Jackfruit Seed Extracts Against Iron-Induced Oxidative Stress in Fish Liver Cells: A Comparative Study

Abstract

Fish are a vital source of protein and nutrients, but their health is threatened by oxidative stress. This study evaluated the antioxidant effect of different extracts of Jackfruit seed parts viz. Jackfruit seed slimy sheath powder (JSS), Jackfruit seed slimy sheath- pectin (SSP), Jackfruit seed brown tegmen powder (JST), and the fleshy white jackfruit seed extract (jackfruit seed without any protective coat) (JSE) on ferrous sulphate-induced lipid peroxidation in Anabas testudineus hepatocytes. Using an in vitro model, fish hepatocytes were treated with varying concentrations of extracts and incubated for 30 and 60 minutes. The results showed that these extracts exhibited protective effect against oxidative stress by reducing lipid peroxidation products (MDA and CD) and modulating antioxidant enzyme activity (SOD and CAT). The order of protective activity was JSE > SSP > JSS > JST, with effects being temporal and concentration-dependent response. SSP and JSE exhibit maximum hepatoprotective activity against FeSO4-induced toxicity compared to the other extracts used in the study.