Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds. Comparison of two extraction systems

• Autorzy: Kratchanova M. , Denev P. , Ciz M. , Lojek A. , Mihailov A.
• Języki publikacji: EN

Abstrakty

EN

This study investigates the influence of extraction system on the extractability of polyphenol compounds and antioxidant activity of various medicinal plants. Oxygen radical absorbance capacity (ORAC) and total polyphenol content of 25 Bulgarian medicinal plants subjected to water or 80 % acetone extractions were investigated and compared. The type of extragent significantly influenced the efficiency of the polyphenol extraction and the antioxidant activity. In all cases ORAC results and total polyphenol content were higher for acetone extraction than for water extraction. The acetone extract of peppermint had the highest ORAC value - 2917 μmol Trolox equivalent (TE)/g dry weight (DW) and polyphenol content - 20216 mg/100 g DW. For water extraction thyme exhibited the highest ORAC antioxidant activity - 1434 μmol TE/g DW. There was a significant linear correlation between the concentration of total polyphenols and ORAC in the investigated medicinal plants. It can be concluded that the solvent used affects significantly the polyphenol content and the antioxidant activity of the extract and therefore it is recommended to use more than one extraction system for better assessment of the antioxidant activity of natural products. Several of the investigated herbs contain substantial amounts of free radical scavengers and can serve as a potential source of natural antioxidants for medicinal and commercial uses.

Słowa kluczowe

EN

antioxidant activity; medicinal plant; polyphenol; extraction system; 2,2-azobis-[2-amidino-propane]dihydrochloride; 2,2’azinobis[3-ethylbenzothiazoline-6-sulphonic acid; standard deviation; dry weight; fluorescein; oxygen radical absorbance capacity; trolox equivalent

• Wydawca: -
• Czasopismo: Acta Biochimica Polonica
• Rocznik: 2010
• Tom: 57
• Numer: 2
• Opis fizyczny: p.229-234,fig.,ref.

Twórcy

autor

Kratchanova M.

• Institute of Organic Chemistry with Centre of Phytochemistry – BAS, Laboratory of Biologicaly Active Substances, Plovdiv, Bulgaria

autor

Denev P.

autor

Ciz M.

autor

Lojek A.

autor

Mihailov A.

Bibliografia

• Ciz M, Pavelkova M, Gallova L, Kralova J, Kubala L, Lojek A (2008) The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7. Physiol Res 57: 393-402. 
• Ciz M, Cizova H, Denev P, Kratchanova M, Slavov A, Lojek A (2010) Different methods for control and comparison of the antioxidant properties of vegetables. Food Control 21: 518-523.
• Cragg GM, Newman DJ, Weiss RB (1997) Coral reefs, forests, and thermal vents: the worldwide exploration of nature for novel antitumor agents. Semin Oncol 24: 156-163. 
• Davies KJ (2000) Oxidative stress, antioxidant defenses and damage removal, repair and replacement systems. IUBMB Life 50: 279-289. 
• Dimkov P (1979) Bulgarska Narodna Medicina, p 677. BAN, Sofia.
• Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N (2006) Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem 97: 654-660.
• Fenkel T, Holbrook NJ (2000) Oxidants, oxidative stress and the biology of aging. Nature 408: 239-247. 
• Gebicka L, Banasiak E (2009) Flavonoids as reductants of ferryl hemoglobin. Acta Biochim Pol 56: 509-513. 
• Gorinstein S, Yamamoto K, Katrich E, Leontowicz H, Lojek A, Leontowicz M, Ciz M, Goshev I, Shalev U, Trakhtenberg S (2003) Antioxidative properties of Jaffa sweeties and grapefruit and their influence on lipid metabolism and plasma antioxidative potential in rats. Biosci Biotechnol Biochem 67: 907-910. 
• Grajek W, Olejnik A, Sip A (2005) Probiotics, prebiotics and antioxidants as functional foods. Acta Biochim Pol 52: 665-671. 
• Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856. 
• Ivanova D, Gerova D, Chervenkov T, Yankova T (2005) Polyphenols and antioxidant capacity of Bulgarian medicinal plants. J Ethnopharmacol 96: 145-150. 
• Johnson IT (2001) Antioxidants and antitumour properties. In Antioxidants in food, pp 100-123. Woodhead Publishing Ltd, Cambridge.
• Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47: 3954-3962.  
• Katalinic V, Milos M, Kulisic T, Jukic M (2006) Screening of 70 medicinal plants for antioxidant capacity and total phenols. Food Chem 94: 550-557.
• Kiselova Y, Ivanova D, Chervenkov T, Gerova D, Galunska B, Yankova T (2006) Correlation between the in vitro antioxidant activity and polyphenol content of aqueous extracts from Bulgarian herbs. Phytother Res 20: 961-965. 
• Lopez D, Pavelkova M, Gallova L, Simonetti P, Gardana C, Lojek A, Loaiza R, Mltjavila MT (2007) Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats. Br J Nutr 98: 611-619. 
• Ninfali P, Mea G, Giorgini S, Rocchi M, Bacchiocca M (2005) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br J Nutr 93: 257-266. 
• Ou B, Hampsch-Woodill M, Prior RL (2001) Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4626. 
• Ou B, Huang D, Hampsch-Woodill M, Flanagan JA, Deemer EK (2002) Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. J Agric Food Chem 50: 3122-3128. 
• Petkov V (1982) Modern phytotherapy, p 516. Meditzina, Sofia.
• Prior RL, Wu X, Schaich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302. 
• Prior RL, Hoang H, Gu L, Wu X, Jacob R, Sotoudeh G, Kader A, Cook R (2007) Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status. J Am Coll Nutr 26: 170-181. 
• Rice-Evans C, Miller N, Bolwell P, Bramley P, Pridham J (1995) The relative antioxidant activities of plant derived polyphenolic flavonoids. Free Radic Res 22: 375-383. 
• Rice-Evans C, Miller N, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159.
• Shan B, Yizhong Z, Sun M, Corke H (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53: 7749-7759. 
• Singleton V, Rossi J (1965) Colorimetry of total phenolics with phosphomolibdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
• Su L, Yin JJ, Charles D, Zhou K, Moore J, Yu L (2007) Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem 100: 990-997.
• Wang CC, Chu CY, Chu KO, Choy KW, Khaw KS, Rogers MS, Pang CP (2004) Trolox-equivalent antioxidant capacity assay versus oxygen radical absorbance capacity assay in plasma. Clin Chem 50: 952-954. 
• Willcox JK, Ash SL, Catignani GL (2004) Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr 44: 275-295. 
• Wojcikowski K, Stevenson L, Leach D, Wohlmuth H, Gobe G (2007) Antioxidant capacity of 55 medicinal herbs traditionally used to treat the urinary system: a comparison using a sequential three-solvent extraction process. J Altern Complement Med 13: 103-110. 
• Wojdylo A, Oszmiansky J, Czemerys R (2007) Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105: 940-949.
• Wu X, Gu L, Holden J, Haytowitz D, Gebhardt S, Beecher G, Prior R (2004) Development of a database for total antioxidant capacity in foods: a preliminary study. J Food Compost Anal 17: 407-422.
• Zheng W, Wang Y (2001) Antioxidant activity and phenolic compounds in selected herbs. Food Chem 49: 5165-5170.
• Zhou K, Yu L (2004) Effects of extraction solvent on wheat antioxidant activity estimation. Lebensm Wiss Technol 37: 717-721.