Volume 16, Issue 86 (2019)
FSCT 2019, 16(86): 119-131 |
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Aghajani A, Mortazavi S A, Tabatabai Yazdi F, Shafafi Zenozian M, Saedi Asl M R. Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration. FSCT 2019; 16 (86) :119-131
URL: http://fsct.modares.ac.ir/article-7-20744-en.html
URL: http://fsct.modares.ac.ir/article-7-20744-en.html
Abdoreza Aghajani1 
, Seyed Ali Mortazavi 2, Farideh Tabatabai Yazdi3 , Masoud Shafafi Zenozian4 , Mohammad Reza Saedi Asl4
, Seyed Ali Mortazavi 2, Farideh Tabatabai Yazdi3 , Masoud Shafafi Zenozian4 , Mohammad Reza Saedi Asl4
1- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad. ,Mortazavi_S.A@yahoo.com
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.
4- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar,Iran
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad. ,
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.
4- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar,Iran
Abstract: (3430 Views)
This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC50) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder was obtained by maceration (12 h) and microwave (60 s) with ethanol or water (100: 0, 75: 25 , 50:50) and the amount of total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents ratio and water was more effective than ethanol.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2018/05/12 | Accepted: 2019/01/7 | Published: 2019/04/15
Received: 2018/05/12 | Accepted: 2019/01/7 | Published: 2019/04/15
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