Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 231-246 | Back to browse issues page


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Hanachi P, Hosseinpoor M. investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods. FSCT. 2021; 18 (116) :231-246
URL: http://fsct.modares.ac.ir/article-7-27248-en.html
1- گروه بیوتکنولوژی، دانشکده علوم زیستی، دانشگاه الزهرا، تهران، ایران , p.hanachi@alzahra.ac.ir
2- MSc Student, Biotechnology Dep, Faculty of Biological Science, Alzahra University, Tehran Iran
Abstract:   (553 Views)
ABSTRACT:
 In this study, the extracts of Dianthus and fumaria plants were studied. The total amount of flavonoids and phenolic compounds and antioxidant activities of methanolic, aqueos and ethanolic of the two extracts were studied with TLC and HPLC methods.  Phenol and total flavonoids were measured and the antioxidant activities of the extracts analysed using DPPH and FRAP method. A thin-layer chromatography method and HPLC were conducted to evaluate the quality of phenolic compounds with antioxidant properties. The results showed highest amount of phenol was obtained from the plant in methanol solution and maceration method with the amount of 10±0/14 mg/g DW and highest flavonoid content of the plants was in the methanolic solvent and the maceration method with the amount of 9±0/6 mg/g DW (p<0.05). The highest antioxidant properties was in methanolic solvents and using DPPH method with the value of 0.41 ± 0/14µg/ml (p<0.05).Using thin-layer chromatography, glycine and 4-hydroxy-3 and 5-dimethoxy-benzoic acid, vanilic acid, 4hydroxy cinamic acid and a number of other compounds were identified. Using high-performance chromatography, gallic acid and 4-hydroxy-cinamic acid and 4-hydroxy benzoic acid were detect. The conclusion of this study is that the antioxidant activities of plants have a direct relation with the amount of phenolic compounds and total flavonoids, However Fumaria vaillanti has a higher antioxidant properties compared with Dianthus. The natural antioxidants extracted from the medicinal plants in this research might pose an attractive alternative to synthetic antioxidants.
 
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/11/16 | Accepted: 2020/01/13 | Published: 2021/10/2

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