Phenolic content and antioxidant capacity of extracts of Laurus nobilis L., Coriandrum sativum L. and Amaranthus hybridus L. Article uri icon

abstract

  • Extraction of polyphenols of Laurus nobilis L. (Lauraceae), Coriandrum sativum L. (Apiaceae) and Amaranthus hybridus L. (Amaranthaceae) was carried out by solid-liquid extraction. The effect of ethanol concentration and the extraction time were determined to obtain the maximum of polyphenols. Three different methods, DPPH radical scavenging, ABTS radical cation scavenging and lipid oxidation inhibition, were tested to determine the antioxidant capacity in the extracts. The results indicate that L. nobilis has a high antioxidant potential: 94.73%25, 47.71%25 and 76.86%25 for DPPH, ABTS and lipid oxidation inhibition, respectively. On the other hand, C. sativum and A. hybridus showed 13.69%25 and 10.16%25 in DPPH assay, and 9.22%25 and 14.96%25 in ABTS assay, while it did not show any antioxidant capacity in the lipid oxidation inhibition method under the experimental conditions. In addition, the phenolic compounds in the extracts were also characterized by High Performance Liquid Chromatography (HPLC) analysis. © 2013 Taylor %26 Francis.
  • Extraction of polyphenols of Laurus nobilis L. (Lauraceae), Coriandrum sativum L. (Apiaceae) and Amaranthus hybridus L. (Amaranthaceae) was carried out by solid-liquid extraction. The effect of ethanol concentration and the extraction time were determined to obtain the maximum of polyphenols. Three different methods, DPPH radical scavenging, ABTS radical cation scavenging and lipid oxidation inhibition, were tested to determine the antioxidant capacity in the extracts. The results indicate that L. nobilis has a high antioxidant potential: 94.73%25, 47.71%25 and 76.86%25 for DPPH, ABTS and lipid oxidation inhibition, respectively. On the other hand, C. sativum and A. hybridus showed 13.69%25 and 10.16%25 in DPPH assay, and 9.22%25 and 14.96%25 in ABTS assay, while it did not show any antioxidant capacity in the lipid oxidation inhibition method under the experimental conditions. In addition, the phenolic compounds in the extracts were also characterized by High Performance Liquid Chromatography (HPLC) analysis. © 2013 Taylor & Francis.

publication date

  • 2014-01-01