Chemical and Biological Aspects of Solanum paniculatum Roots

Here we report the most complete study of a plant used for culinary and medicinal purposes. This study was conducted with Solanum paniculatum L., Solanaceae, mentioned in several ethnobotanical surveys carried out in traditional and urban communities in Brazil. Chromatographic and bromatological analysis were used to determine chemical and nutritional composition; Thermal degradation was determined by TG/DTA and accelerated oxidation test by Rancimat method; anti-inflammatory activity was evaluated by carrageenan-induced mice paw edema model, subcutaneous air pouch model, TNF-alpha levels and vascular permeability induced by acetic acid; the cytotoxicity was evaluated in human cancer cell lines and in erythrocytes; acute and subchronic toxicity were investigated by administration of the extract concentration by oral route to male and female; the antimicrobial activity was evaluated by disk-diffusion and microdilution methods. The extract showed chlorogenic acid as chemical marker as well as predominance of carbohydrates (47.46 g.100 g(- 1)) and fibers (37.28 g.100 g(- 1)). Thermal degradation by TG/DTA was carried out in thirteen steps with endothermic and exothermic events. Roots showed capacity to prolong the stability of soybean oil at 6.55 h when exposed to accelerated thermo-oxidation. Root extract did not cause adverse effects on hematological, biochemical, anatomical or histopathological parameters in an in vivo toxicological evaluation. Extract exhibited anti-inflammatory, cytotoxic and antimicrobial activities. Additionally, a specific HPLC method was developed and validated for the analysis of S. paniculatum root extracts. This study contributes to the safe use and quality control of S. paniculatum roots.