Evaluation of Four Extraction Methods on Antioxidant Compounds of Two Medicinal Vegetables, Froriepia subpinnata and Eryngium planum
الموضوعات :Edris Shabani 1 , Mohammad Mahmoudisourestani 2 , MohammadYounis Mahen 3
1 - Assistant Professor of Horticulture science, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
2 - Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
3 - Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
الکلمات المفتاحية: flavonoid, phenol, Froriepia subpinnata, antioxidant activity, Eryngium planum,
ملخص المقالة :
In this experiment, the effect of four extraction methods including; percolation, maceration, ultrasound-assisted extraction and microwave on the amount of polyphenolic compounds and antioxidant activity of Froriepia subpinnata and Eryngium planum were investigated. In percolation and maceration methods, 70% methanolic extract was used to measure antioxidant compounds. In ultrasonic method, 1 g of powdered dry material with 10 ml of methanol 70% was exposed to a sonicator at rate of 20 KHz at 40 °C for 10 minutes. In microwave assisted extraction, 1 g of powdered dry material and 10 ml of methanol 70% was extracted with a household automatic microwave oven at 300 w irradiation for 30 second. The highest amount of total phenol in F. subpinnata and E. planum was observed in the microwave method and the highest amount of flavonoids was observed in the maceration and percolation methods, respectively. The highest antioxidant activity of F. subpinnata was 98.48% in the microwave method. Antioxidant activity data of E. planum showed that percolation method with 96.54% and microwave method with 90.82% in comparison with other methods played a special role in increasing of this trait. Therefore, it can be concluded that the use of microwave method can lead to better extraction of F. Subpinnata and E. planum.
Alara, O.R., N.H. Abdurahman and Ch.I. Ukaegbu. 2021. 'Extraction of phenolic compounds: A review'. Curr. Res. Food Sci, 4: 200-214.
Akhani, H. 2003. 'Notes on the flora of Iran: 3. Two new records and synopsis of the new data on
Iranian Cruciferae since Flora Iranica'. Candollea, 58(2): 369-85.
Dehpour, A.A., M.A. Ebrahimzadeh, S.F. Nabavi and S.M. Nabavi. 2009. 'Antioxidant activity of the methanol extract of Ferula assafoetida and its essential oil composition'. Grasas Y Aceites, 60 (4): 405-412.
Ebrahimzadeh, M.A., S.F. Nabavi, S.M. Nabavi and B. Eslami. 2010. 'Antihemolytic and antioxidant activities of Allium paradoxum'. Cent. Eur. J. Biol, 5: 338-345.
Ebrahimzadeh, M.A., S.M. Nabavi, S.F. Nabavi, S. Eslami and A.R. Bekhradnia. 2010.
'Mineral elements and antioxidant activity of three locally edible and medicinal plants in Iran'.
Asian J. Chem, 22(8): 6257.
Flamini, G., M. Tebano and P.L. Cion. 2007. 'Composition of the essential oils from leafy
parts of the shoots, flowers and fruits of Eryngium amethystinum from Amiata
Mount (Tuscany, Italy) '. Food Chem, 107(2): 671 - 674.
James, O. and I.M. Alewo. 2014. 'In vitro antihemolytic activity of gymnema sylvestre extracts against hydrogen peroxide (H2O2) induced haemolysis in human erythrocytes'. AJPCT, 2: 861-869.
Jamshidi, M., E. Shabani, Z. Hashemi and M.A. Ebrahimzadeh. 2014. 'Evaluation of three methods for the extraction of antioxidants from leaf and aerial parts of Lythrum salicaria L. (Lythraceae) '. Int. Food Res. J, 21(2): 783-788.
Kamran Khan, M., M. Abert-Vian, A.S. Fabiano-Tixier, O. Dangles and F. Chemat. 2010. 'Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel'. Food Chem, 119. 851-858.
Kaufmann, B. and P. Christen. 2002. 'Recent extraction techniques for natural products: microwave-assisted extraction and pressurised solvent extraction'. Phytochem. Anal, 13: 105-113.
Khoshbakht, K., K. Hammer and K. Pistrick. 2007. 'Eryngium caucasicum Trautv. cultivated as a vegetable in the Elburz Mountains (Northern Iran) '. Genet. Resour. Crop Evol, 54(2): 445-448.
Mohammadzadeh, M., R. Mahmoudi and P. Ghajarbeygi. 2018. 'Evaluation of Chemical Composition and Antibacterial Properties of Froriepia subpinnta Essential Oils from Guilan Region: Before and After Flowering'. J. Essent. Oil-Bear. Plants, 21(4): 1119-1127.
Mandal, V., Y. Mohan and S. Hemalatha. 2007. 'Microwave assisted extraction–an innovative and promising extraction tool for medicinal plant research'. Pharmacogn Rev, 1(1): 7-18.
Menichini, F., R. Tundis, M. Bonesi, M.R. Loizzo, F. Conforti, G. Statti, B. Di Cindi,
P.J. Houghton and F. Menichini. 2009. 'The influence of fruit ripening on the
phytochemical content and biological activity of Capsicum chinense Jacq. cv. Habanero'.
Food Chem, 114 (2): 553-560.
Morteza-Semnani, K., M. Saeedi and M. Akbarzadeh. 2009. 'The Essential Oil Composition
of Froriepia subpinnata (Ledeb.) Baill'. J. Essent. Oil Res, 21(2): 127-128.
Nabavi, S., M. Ebrahimzadeh, S. Nabavi and M. Jafari. 2008. 'Free radical scavenging
activity and antioxidant capacity of Eryngium caucasicum Trautv and Froripia subpinnata'.
Pharmacologyonline, 3: 19-25.
Oke, F., B. Aslim, S. Ozturk and S. Altundag. 2009. 'Essential oil composition,
antimicrobial and antioxidant activities of Satureja cuneifolia Ten'. Food Chem, 112
(4): 874-879.
Vaseghi, Z., O. Tavakoli and A. Nematollahzadeh. 2018. 'Rapid biosynthesis of novel Cu/
Cr/Ni trimetallic oxide nanoparticles with antimicrobial activity'. J. Environ.
Chem. Eng, 6(2): 1898-1911.
Wojdylo, A., J. Oszmianski and R. Czemerys. 2007. 'Antioxidant activity and phenolic
compound in 32 selected herbs'. Food Chem, 105 (3): 940-949.
Yasmeen, H. and Sh. Hassnain. 2016. 'Comparative analysis of different bioactivities of Curcuma longa, Nigella sativa seeds, and Camellia sinensis extracted by four different methods: a green way to reduce oxidative stress'. Food Sci. Biotechnol, 25(3): 811-819.
