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Variation in Polyphenolic Profiles, Antioxidant and Antimicrobial Activity of Different Achillea Species as Natural Sources of Antiglycative Compounds
Author(s) -
Afshari Mahvash,
Rahimmalek Mehdi,
Miroliaei Mehran
Publication year - 2018
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201800075
Subject(s) - chemistry , polyphenol , quercetin , dpph , achillea , chlorogenic acid , tannic acid , food science , antioxidant , caffeic acid , antimicrobial , luteolin , rutin , biochemistry , botany , organic chemistry , biology
A comparative study was carried out on the methanolic extracts from six Achillea species and the examined polyphenols from these plants on the formation of advanced glycation end‐products ( AGE ) in vitro . A . pachycephala which was richer in flavonoids (15 mg quercetin/g W) and phenolics (111.10 mg tannic acid/g DW ) with substantial antioxidant activity ( IC 50 = 365.5 μg/ml) presented strong anti‐ AGE properties. Chlorogenic acid, luteolin, quercetin and caffeic acid were identified as the major polyphenols in the extracts by HPLC . In general, polyphenolic content follows the order of A . pachycephalla > A . nobilis > A . filipendulina > A . santolina > A . aucheri > A . millefolium . Most extracts exhibited marked anti‐ AGE ability in the bovine serum albumin ( BSA )/methylglyoxal ( MG ) system, though A . pachycephala showed the highest potential. The formation of AGE s was assessed by monitoring the production of fluorescent products and circular dichroism ( CD ) spectroscopy. Diminution in free radical production (assessed by 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) assays) is discussed as potential mechanism for delay or reduced AGE . The results demonstrate the antiglycative, antioxidant and antimicrobial potential of Achillea species which can be attributed to polyphenols content and the effectiveness on generation of AGE s, thus Achillea species can be considered as natural sources for slowing down glycation related diseases.