Abstract
Herbs and their products have been used in the food industry for their flavouring and biological activities since ancient times [1]. Oxidation, deterioration, and microbial reactions occurring in food products may cause economic loss [2]. In this study, seven plants were collected from their natural location in Chaharmahal va Bakhtiari and determined. By maceration method with methanol solvent, extracts were obtained. Antioxidant activity of methanolic extracts was evaluated by three assays: DPPH, FRAP & TEAC. Among the plant extracts were evaluated in FRAP assay, Echiophora platyloba DC showed relatively strong ferric ion reducing activity with 3.38mg/ml. In TEAC assay, IC50 value of E. platyloba was determine to be 1.70mg/ml. In comparing different extracts, E. platyloba was found to be better antioxidants than the other plants, correlating with its high total phenolics and flavonoids content.
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