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SCREENING OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF ARUM DIOSCORIDIS SEEDS
Author(s) -
UGUZLAR HUSEYIN,
MALTAS ESRA,
YILDIZ SALIH
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00537.x
Subject(s) - dpph , chemistry , vitexin , linoleic acid , antioxidant , naringin , ferulic acid , food science , acetone , chromatography , biochemistry , flavonoid , fatty acid
The aim of this paper was to evaluate the antioxidant properties of the different extracts from Arum dioscoridis seeds (methanolic, acetone and hexane extracts) and to correlate their antioxidant potential to the composition of phenolic compounds. The scavenging ability of free radicals was measured using β‐carotene–linoleic acid model system and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH·) analysis and the IC 50 values of the extracts were also determined. The methanolic extract of A. dioscoridis seeds showed greater antioxidant activity than acetone and hexane extracts by β‐carotene–linoleic acid model system and DPPH· analysis, respectively. Qualitative and quantitative analyses of major phenolic compounds were also performed. The main antioxidant compound from the methanol extract was found to be vitexin. Other identified phenolics in all extracts that are likely to contribute to the antioxidant potential are: ferulic acid, naringin, eriodictyol and p‐coumaric acid. PRACTICAL APPLICATIONS Antioxidant properties of the different extracts from Arum dioscoridis seeds (methanolic, acetone and hexane extracts) were evaluated in this study. The scavenging ability of free radicals was measured using the β‐carotene–linoleic acid model system and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH·) analysis, and the IC 50 values of the extracts were also determined. The methanolic extract of A. dioscoridis seeds showed greater antioxidant activity than acetone and hexane extracts, respectively. The main antioxidant compound from the methanol extract was found to be vitexin. Other identified phenolics such as ferulic acid, naringin, eriodictyol and p‐coumaric acid in all extracts are likely to contribute to the antioxidant potential.