Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 32-44 |
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sattari N, Mirahmadi F, Hassanzadeh K. Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum. FSCT 2024; 21 (151) :32-44
URL: http://fsct.modares.ac.ir/article-7-73002-en.html
URL: http://fsct.modares.ac.ir/article-7-73002-en.html
1- M.Sc. in Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran. , satari3128@gmail.com
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran.
3- Associate Professor, Department of Pharmacology, Kurdistan University of Medical Sciences. Sanandaj, Iran.
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Sanandaj Branch, Sanandaj, Iran.
3- Associate Professor, Department of Pharmacology, Kurdistan University of Medical Sciences. Sanandaj, Iran.
Abstract: (537 Views)
The plant Allium ampeloprasum, belonging to the Liliaceae family, is an important source of antioxidant compounds. In this study, the anti-radical and antioxidant activities, as well as the determination of phenolic and flavonoid compounds in the aqueous and alcoholic extracts of this plant, were investigated. In this laboratory study, the aqueous and alcoholic extracts of Allium ampeloprasum were prepared by adding 50 grams of the plant and mixing it in a 1:5 ratio with distilled water or ethanol. The total phenolic and flavonoid content was determined by spectrophotometry, and the antioxidant activity of the plant at different concentrations was measured using the Cuprac method, DPPH free radical scavenging, and ferric reducing antioxidant power (FRAP) assay. Data analysis was performed using SAS software and one-way analysis of variance. Based on the results, the total phenolic content in the aqueous extract was 86.9859 and 23.4 micrograms of gallic acid per milliliter in the alcoholic extract. The total flavonoid content was 42.81 in the aqueous extract and 345.54 micrograms of quercetin per milliliter in the alcoholic extract. Additionally, the total antioxidant capacity in the aqueous extract was 0.2362 and 0.3876 in the alcoholic extract, and the Cuprac method reported 0.0747 in the aqueous extract and 0.1992 in the alcoholic extract. The ferric reducing antioxidant power was 0.1041 in the aqueous extract and 0.0248 in the alcoholic extract, while the DPPH radical scavenging activity was 73.18 in the aqueous extract and 72.95 in the alcoholic extract. According to the study results, Allium ampeloprasum is a good source of antioxidant compounds, and its consumption can reduce oxidative damages in the body and improve health. Moreover, after extraction and purification, it can be used in pharmaceutical and food industries.
Article Type: Original Research |
Subject:
Antioxidants
Received: 2023/12/18 | Accepted: 2024/01/31 | Published: 2024/08/22
Received: 2023/12/18 | Accepted: 2024/01/31 | Published: 2024/08/22
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