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Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features
Author(s) -
Gião Maria S,
GonzálezSanjosé Maria L,
RiveroPérez Maria D,
Pereira Cláudia I,
Pintado Manuela E,
Malcata F Xavier
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3023
Subject(s) - gallic acid , oleuropein , chemistry , phenol , olea , abts , antioxidant capacity , antioxidant , food science , phenols , ascorbic acid , extraction (chemistry) , persea , botany , chromatography , dpph , biochemistry , organic chemistry , biology
BACKGROUND: Aqueous extracts of most medicinal plants traditionally employed in Portugal (at the ratio of 1 g plant: 110 mL water) have been assayed for total antioxidant capacity and phenol content, in order to elucidate their claimed medicinal features. RESULTS: The antioxidant activity was assessed by the ABTS •+ method; the ascorbic acid equivalent values ranged from 1.4280 ± 0.1261 g L −1 for avocado ( Persea americana (Lauraceae)) obtained by infusion of powder, down to 0.0027 ± 0.0012 g L −1 for olive ( Olea europaea (Oleaceae)) obtained by infusion of leaves. Total phenol content was determined by the Folin–Ciocalteu procedure; the gallic acid equivalent values ranged from 0.5541 ± 0.0289 g L −1 for avocado obtained by infusion of powder, down to 0.0053 ± 0.0014 g L −1 for olive obtained by boiling leaves. A good correlation between total antioxidant capacity and total phenol content was found. CONCLUSION: The method of powder infusion should be chosen if high concentration of antioxidants are sought. On the other hand, a high antioxidant capacity and a high phenol content correlate well with the empirically established (and widely publicised) capacity to treat respiratory infections. Copyright © 2007 Society of Chemical Industry