The Effect of Different Solvents on the Percentage of Free Radical Scavenging DPPH and Antioxidant Activity of Native Medicinal Plants in Jiroft City

Document Type : Original Article

Authors

1 Assistant Professor, Department of Chemistry, Jiroft Branch, Islamic Azad University, Jiroft, Iran.

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.

3 PhD Student, Department of Horticulture, Faculty of Plant Production, University of Agriculture and Natural Resources, Gorgan, Iran.

Abstract

In the current century, extensive research has been carried out on medicinal plants, and drugs of natural origin have opened new horizons for the community of doctors, pharmacists and researchers. The aim of this study was to investigate the effect of different solvents on the percentage of free radical scavenging DPPH and antioxidant activity of native medicinal plants in Jiroft city and six native plants (Achillea millefoliom, Thymus vulgaris, Satureja hortensis, Ziziphora Clinopodioides, Mentha piperita and Rosmarinus officinalis) were sampled for testing. Extraction of the aerial parts of plants was performed using 80% methanol, 50% ethanol, acetone 100% and hexane 100% solvents. The extraction time was 24 hours at ambient temperature using a stirrer. The amount of antioxidant activity was measured using 2 and 2 diphenyl-1-pyrrolidrazyl, DPPH free radical inhibitory concentration. Among the studied solvents in all six plants, the extracts extracted with 80% methanol solvent had the highest and the hexane solvent had the lowest free radical adsorption. Among the studied plants, peppermint extract with all four solvents (methanol IC50: 20.9 ppm, ethanol IC50: 34ppm, acetone IC50: 44.2ppm, and hexane IC50: 49.19ppm) had the highest antiradical activity and Ziziphora Clinopodioides (methanol IC50: 1090.78ppm, ethanol IC50: 1209.3ppm, acetone IC50: 1439.23ppm and hexane IC50: 1898.7ppm) had the lowest anti-radical activity. The findings of the present study showed that all the 6 studied medicinal plants had anti-radical properties and using 80% methanol extracts of these plants can be used as an antioxidant in various industries.

Keywords

Main Subjects

References

[1] Fatemi, S. (2021). Food Chemistry. Publishing Joint Stock Company. https://www. adinehbook.com/gp/product/9643250202
[2] Davarynejad, G., Taghizadeh, S. F., & Asili, J. (2017). Effect of Different Solvents on Total Phenolic Contents and Antioxidant Activity of Zizyphus jujube Miller Fruits. Journal of Horticultural Science, 31(1), 158-166. https://doi.org/10.22067/jhorts4. v0i0.47986
[3] Rimpapa, Z., Toromanović, J., Tahirović, I., Sapcanin, A., & Sofić, E. (2007). Total content of phenols and anthocyanins in edible fruits from Bosnia. Bosnian Journal of Basic Medical Sciences, 7(2), 117-120. https://doi.org/10.17305/bjbms.2007.3064
[4] Akoh, C. C., & Min, D. B. (2008). Food Lipids: Chemistry, Nutrition, and Biotechnology (Third ed.). CRC Press, Taylor & Francis. https://books.google.com/books?id= sPglndmgXU8C
[5] Milos, M., Mastelic, J., & Jerkovic, I. (2000). Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum). Food Chemistry, 71(1), 79-83. https://doi.org/10.1016/S0308-8146 (00)00144-8
[6] Kulisic, T., Radonic, A., Katalinic, V., & Milos, M. (2004). Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry, 85(4), 633-640. https://doi.org/10.1016/j.foodchem.2003.07.024
[7] Hayouni, E. A., Abedrabba, M., Bouix, M., & Hamdi, M. (2007). The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry, 105(3), 1126-1134. https://doi.org/10.1016/j.foodchem.2007.02.010
[8] Wijekoon, M. M. J. O., Bhat, R., & Karim, A. A. (2011). Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence. Journal of Food Composition and Analysis, 24(4), 615-619. https://doi.org/10.1016/j.jfca.2010.09.018
[9] Rezaie, M., Farhoosh, R., Iranshahi, M., Sharif, A., & Golmohamadzadeh, S. (2015). Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food Chemistry, 173, 577-583. https://doi.org/10.1016/j.foodchem.2014.10.081
[10] Zhou, K., & Yu, L. (2004). Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT - Food Science and Technology, 37(7), 717-721. https:// doi.org/10.1016/j.lwt.2004.02.008
[11] Arabshahi-Delouee, S., & Urooj, A. (2007). Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102(4), 1233-1240. https://doi.org/10.1016/j.foodchem.2006.07.013
[12] Ebrahimzadeh, M. A., Nabavi, S. M., Nabavi, S. F., Bahramian, F., & Bekhradnia, A. R. (2010). Antioxidant and free radical scavenging activity of H. officinalis L. var. angustifolius, V. odorata, B. hyrcana and C. speciosum. Pakistan Journal of Pharmaceutical Sciences, 23(1), 29-34. https://pubmed.ncbi.nlm.nih.gov/20067863/
[13] Dasgupta, N., & De, B. (2007). Antioxidant activity of some leafy vegetables of India: A comparative study. Food Chemistry, 101(2), 471-474. https://doi.org/10.1016/j. foodchem.2006.02.003
[14] Dorman, H. J., Koşar, M., Kahlos, K., Holm, Y., & Hiltunen, R. (2003). Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars. J Agric Food Chem, 51(16), 4563-4569. https://doi.org/10. 1021/jf034108k
[15] Rumbaoa Sanchez, R. G., Cornago, D., & Geronimo, I. (2009). Phenolic content and antioxidant capacity of Philippine potato (Solanum tuberosum) tubers. Journal of Food Composition and Analysis, 22, 546-550. https://doi.org/10.1016/j.jfca.2008.11.004
[16] Peschel, W., Sánchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., Lamuela-Raventós, R., Buxaderas, S., & Codina, C. (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97(1), 137-150. https://doi.org/10.1016/j.foodchem.2005.03.033
[17] Turkmen, N., Sari, F., & Velioglu, Y. S. (2006). Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods. Food Chemistry, 99(4), 835-841. https://doi.org/10.1016/j.foodchem.2005.08.034
[18] Yu, J., Ahmedna, M., & Goktepe, I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90(1), 199-206. https://doi.org/10.1016/j.foodchem.2004.03.048
[19] Oliveira, I., Coelho, V., Baltasar, R., Pereira, J. A., & Baptista, P. (2009). Scavenging capacity of strawberry tree (Arbutus unedo L.) leaves on free radicals. Food and Chemical Toxicology, 47(7), 1507-1511. https://doi.org/10.1016/j.fct.2009.03.042
[20] Mohsen, S. M., & Ammar, A. S. M. (2009). Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chemistry, 112(3), 595-598. https://doi.org/10. 1016/j.foodchem.2008.06.014
[21] Mazaraie, A., Mousavi-Nik, S. M., & Fahmideh, L. (2018). Assessments of phenolic, flavonoid and antioxidant activity of aqueous, alcoholic, methanol and acetone extracts of thirteen medicinal plants. Nova Biologica Reperta, 4(4), 299-309. https://doi.org/10.29252/nbr.4.4.299
[22] Locatelli, M., Travaglia, F., Coïsson, J. D., Martelli, A., Stévigny, C., & Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647-1655. https://doi. org/10.1016/j.foodchem.2009.08.048
[23] Liu, Q., & Yao, H. (2007). Antioxidant activities of barley seeds extracts. Food Chemistry, 102(3), 732-737. https://doi.org/10.1016/j.foodchem.2006.06.051
[24] Mohamadi, M., Pourfallah, Z., & Elhami Rad, A. (2012). Determination of total phenolic compound contents and antioxidant capacity of persimmon skin. Food Hygiene, 2(1), 41-51. http://jfh.iaut.ac.ir/article_517368.html?lang=en
[25] Kolahi, M., Mokhtari, B., & Mirzaee, N. (2016). A Phytochemical Study and Comparison of the Effect of Pomegranate Extracts Spongy Tissue on Colon Cancer Cells Caco-2. Jundishapur Scientific Medical Journal, 15(2), 201-215. https://jsmj. ajums.ac.ir/article_47315_b554ae5e5394c6097afc601865ceff00.pdf
[26] Fazeli Nasab, B., Rahnama, M., & Mazarei, A. (2017). Correlation between Antioxidant Activity and Antibacterial Activity of Nine Medicinal Plant Extracts. Journal of Mazandaran University of Medical Sciences, 27(149), 63-78. http://jmums.mazums. ac.ir/article-1-8860-fa.html
[27] Hashemi, M., Zare, M. A., Naghebi, S., M, R., & Hassanzadeh Azar, H. (2015). Evaluation of Chemical Composition, Antibacterial, Antifungal and Antioxidant Properties of Sage, Peppermint and Oregano. Medical Laboratory Journal, 9(3), 47-55. https://www.magiran.com/paper/1452366
[28] Abdi, G., Shokrpour, M., Salami, S. A., & Bertea, C. M. (2018). The effect of dehydration stress on functional properties, antioxidant capacity and metabolites of peppermint (Mentha piperita L.). Iranian Journal of Horticultural Sciences (Iranian Agricultural Sciences), 49(3), 715-727. https://doi.org/10.22059/IJHS.2017.238562.1291
[29] Hosseini, N., Malekirad, A., Changizi Ashtiani, S., & Nazemi, M. (2012). Free Radicals Scavenging Activity of Essential Oils and Different Fractions of Methanol Extract of Zataria Multiflora, Salvia Officinalis, Rosmarinus Officinalis, Mentha Pulegium and Cinnamomum Zeylanicum. The Journal of Shahid Sadoughi University of Medical Sciences, 20(1), 28-38. http://jssu.ssu.ac.ir/article-1-1906-en.html
[30] Elmastaş, M., Dermirtas, I., Isildak, O., & Aboul‐Enein, H. Y. (2006). Antioxidant Activity of S‐Carvone Isolated from Spearmint (Mentha Spicata L. Fam Lamiaceae). Journal of Liquid Chromatography & Related Technologies, 29(10), 1465-1475. https://doi.org/10.1080/10826070600674893
[31] Yesil-Celiktas, O., Girgin, G., Orhan, H., Wichers, H., Bedir, E., & Fazilet, V.-s. (2007). Screening of free radical scavenging capacity and antioxidant activities of Rosmarinus officinalis extracts with focus on location and harvesting times. European Food Research and Technology, 224(4), 443-451. https://doi.org/10.10 07/s00217-006-0306-0
[32] Kamkar, A., Torian, F., Akhondzadeh Basti, A., Misaghi, A., & Shariatifar, N. (2013). Evaluation of chemical composition of safflower essential oil (Satureja hortensis L) and comparison of its antioxidant activity with aqueous and alcoholic extracts Journal of Veterinary Research, 68(2), 183-190. https://www.magiran.com/paper/1140916
[33] Güllüce, M., Sökmen, M., Daferera, D., Ağar, G., Ozkan, H., Kartal, N., Polissiou, M., Sökmen, A., & Sahin, F. (2003). In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L. Journal Agriculture Food Chemestry, 51(14), 3958-3965. https://doi.org/10.1021/jf0340308
[34] Shafiee Dastjerdi, L., & Mazoji, A. (2016). Antioxidant Activity and Total Phenols Content of Different Solvent Extracts of Ziziphora clinopodioides from Three Geographical Locations in Iran. Journal of Chemical and Pharmaceutical Research, 8(11), 243-248. https://www.jocpr.com/abstract/antioxidant-activity-and-total-phenols-content-of-diff e rent-solvent-extracts-of-ziziphora-clinopodioides-from-three-geog-8487.html
Karafan Quarterly Scientific Journal
Volume 18, Issue 4 - Serial Number 56
Agriculture / Art & Architecture
February 2022
Pages 145-158

Files

History

  • Receive Date: 12 April 2021
  • Revise Date: 28 August 2021
  • Accept Date: 18 September 2021

Share

How to cite

Statistics