Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

Illicium verum hook (Star anise), a common ingredient in traditional medicine and most commonly used spice in various cuisines due to its phytochemical content, health benefits such as antioxidant and for its aroma. Rapid increase in interest among natural antioxidant other than synthetic antioxidant lead to various investigations. Therefore a study was conducted to determine phytochemicals of Illicium verum hook, a widely used spice and its antioxidant and antimicrobial properties in 80% ethanol, 80% methanol, water and chloroform extracts. Concentration range of all the crude extracts were analysed in three trials. Among all the extracts ethanol extract showed highest phytochemical content and most of the phytochemicals were absent in chloroform extract. Total Phenolic content and Flavonoid content were determined using Folin–Ciocalteu method and Aluminum chloride assay. Methanol produced highest total Phenolic content and total Flavonoid content among all the extracts, which were 112.587±2.256 mg Gallic acid equivalent (GAE) per gram of dry weight of sample and 211.713±8.679 mg Rutin equivalent (RT) per gram of dry weight of sample. Ethanol extract produced more total Flavonoid content than total Phenol content. Chloroform extract produced least total Phenol content and total Flavonoid content, which were 41.2667±8.495 mg Gallic acid equivalent (GAE) per gram of dry weight of sample and 3.551±1.580 mg Rutin equivalent (RT) per gram of dry weight of sample respectively. Significance difference between total Phenolic content and total Flavonoid content of each extract was determined using regression, statistical analysis. Antioxidant scavenging activity and total antioxidant capacity (TAC) were evaluated using 1-Diphenyl-2-picrylhydrazy (DPPH) radical-scavenging activity,2,2′-azino-di-[3ethyl benzthiazoline sulfate] (ABTS) decolorisation assay, Ferric reducing antioxidant assay (FRAP) and Phosphomolybdate assay (TAC). Methanol extract of Illicium verum hook showed highest antioxidant scavenging activity (51.548 mg/mL) except in FRAP assay. IC 50 values of each assay for methanol extract were, 127.089 mg/mL for DPPH, 51.548 mg/mL for ABTS and 320.476 mg/mL for FRAP. Total antioxidant capacity was high in methanol extract with 39.663 mg Ascorbic acid equivalent per gram of dry weight of sample. Antimicrobial activity of I.verum crude extracts were evaluated against Escherichia coli and Staphylococcus aureus using agar disk diffusion method. Inhibition of bacteria growth by the extract was determined using by the diameter of “zone of inhibition”. Methanol crude extract showed high antimicrobial activity against both S.aureus and E.coli through large zone of inhibition. According to this study methanol was determined as the potential solvent to extract crude oil from I. verum. The efficacy of antimicrobial and antioxidant capacity in I.verum crude extract leads to new source of natural antioxidant, in drug development and processed food industry. Keywords: Illicium verum hook, Antimicrobial, Natural antioxidants and antioxidant scavenging

Chili pepper ( Capsicum frutescens L.) is widely produced and consumed as raw or processed products. Spiced green chili paste, locally known as Datta, is hot spicy paste consumed in South Ethiopia. Under this study, total phenolic contents (TPC), total flavonoid contents (TFC), in vitro antioxidant, and α-amylase inhibition activities of different extracts of green Datta paste were investigated. The TPC and TFC of the extracts were determined by the Folin ciocalteu and aluminum chloride methods, respectively. The antioxidant activities were determined by 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging, ferric reducing power, and total antioxidant using phosphomolybdenum methods. In vitro porcine pancreatic α-amylase inhibition activity was evaluated using the dinitrosalicylic acid (DNSA) assay. The acetone extract contained the highest TPC (24.92 ± 2.88 milligram gallic acid equivalent/ gram of dried extract) and TFC (28.05 ± 8.36 milligram catechin equivalent/gram of dried extract). Similarly this extract showed stronger antioxidant capacity, 6.34 ± 1.21 milligram of ascorbic acid equivalent/gram of dried extract, 1.46 ± 0.22 milligram butylated hydroxytoluene equivalent/ gram of dried extract, and 46.99 ± 2.60 mg/mL as determined by ferric reducing power, total antioxidant activity, and DPPH scavenging (IC 50 ) activity, respectively. The same extract also exhibited the strongest α-amylase inhibition activity (IC 50 = 0.45 mg/mL). TPC and TFC were strongly correlated with DPPH (R 2 = 0.99, R 2 = 0.91), reducing power (R 2 = 0.86, R 2 = 0.97), and total antioxidant activity (R 2 = 0.79, R 2 = 0.97), respectively. The α-amylase inhibition activity was strongly correlated with TPC (R 2 = 0.90) but weakly correlated with TFC (R 2 = 0.18). Thus the result indicated promising perspectives for the development and usage of acetone extract of Ethiopian spiced green chili pepper with considerable levels of natural antioxidants which can be used as functional food for preventing oxidative stress mediated human disorders. Keywords: A ntioxidant, chili pastes Datta, α-amylase, Phenolic content. DOI : 10.7176/ALST/77-02 Publication date: January 31 st 2020

Nigella sativa L. seeds and their industrial process products, oils, cake, and meal, are valuable sources of bioactive compounds with antioxidant properties. In this work, the effect of technological processes on the antioxidant capacity (AC) and total phenolic content (TPC) in the black cumin oils obtained by cold pressing and solvent extraction, as well as the by-products, were evaluated. The AC values of black cumin seeds (BCS), cold-pressed black cumin oil (BCCPO), black cumin oil extracted from seeds (BCEO-S), black cumin oil extracted from cake (BCEO-C), black cumin cake (BCC), and black cumin meal (BCM) were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) assays, whereas TPC in these samples was analyzed by the Folin-Ciocalteu (FC) method. Two applied conventional oil extraction methods, screw pressing and solvent extraction, significantly affected the AC and TPC in the obtained black cumin oils and by-products. The solvent-extracted black cumin oils revealed higher antioxidant properties (DPPH = 4041-16,500 μmol TE/100 g, CUPRAC = 1275-4827 μmol TE/100 g) than the cold-pressed black cumin oil (DPPH = 3451 μmol TE/100 g and CUPRAC = 3475 μmol TE/100 g). In addition, the oil yield (20.92-48.86%) and antioxidant properties of BCCPO (DPPH = 2933-5894 μmol TE/100 g and TPC = 135-199 mg GAE/100 g) and BCC (DPPH = 1890-2265 μmol TE/100 g and TPC = 284-341 mg GAE/100 g) closely depended on the nozzle diameters (5, 8, and 10 mm) mounted in a screw press. Although both by-products were a rich source of antioxidants, BCM had significantly lower CUPRAC (1514 μmol TE/100 g) and TPC (92 mg GAE/100 g) values than BCC (CUPRAC = 3397 μmol TE/100 g and TPC = 426 mg GAE/100 g). Nevertheless, acid hydrolysis and alkaline hydrolysis of BCM extracts significantly increased their antioxidant potential. However, the DPPH (35,629 μmol TE/100 g), CUPRAC (12,601 μmol TE/100 g), and TPC (691 mg GAE/100 g) results were higher for the BCM extract after acid hydrolysis than those for alkaline hydrolysate (DPPH = 2539 μmol TE/100 g, CUPRAC = 5959 μmol TE/100 g, and TPC = 613 mg GAE/100 g). Finally, the generated AGREEprep metrics highlighted the sustainability and the greenness of the cold pressing of oil from BCS.

Moringa stenopetala is a socioeconomic valued tree that is widely available and cultivated in Southern part of Ethiopia. The leaves have been traditionally used as a food source with high nutritional and medicinal values. The present work was carried out to evaluate the effect of thermal treatment on the total phenolic content, total flavonoid content, antioxidant activities and α-amylase inhibition of aqueous leaf extracts obtained from M. stenopetala during maceration and different decoction time interval (5, 10 and 15 min). The total phenolic and flavonoid contents were determined by the Folin-ciocalteu and aluminum chloride methods, respectively whereas antioxidant activities were determined by 2,2-diphenyl-1-picryl-hydrazyl(DPPH) radical scavenging, reducing power, phosphomolybdenum and ferrous ion chelating assays and α-amylase inhibition potential was determined using 3,5-dinitrosalicylic acid method. Total phenolic and total flavonoid contents ranged from 34.35 ± 1.06 to 39.47 ± 1.33 mgGAE/g and 10.44 ± 0.61 to 20.36 ± 0.93 mgQRE/g, respectively. Decoction for 10 min extract showed ferrous ion chelating (92.52 ± 0.17 %), DPPH radical scavenging (91.52± 0.59 %), α-amylase inhibition (69.06 ± 0.14%), ferric reducing power (0.765 ± 0.14) and total antioxidant activity (0.329 ± 0.32), respectively. DPPH, reducing power, total antioxidant and α-amylase inhibition activities showed positive linear correlation (R2=0.853, R2= 0.857 , R2= 0.864 and R2=0.930), respectively with total phenolic content but ferrous ion chelating activity were found to be weakly correlated (R2=0.481). Based on present investigation, it could be concluded that major lose of total phenolic content, antioxidant and α-amylase inhibition activities of the crude leaf extracts of M. stenopetala leaves were observed at decoction time for 15 min. Therefore, to maintain the total phenolic content, antioxidant and α-amylase inhibition activities of leaves, cooking practice should be at the optimum decoction time (5-10 min). Key words: Moringa stenopetala, antioxidant, total phenolic content, α-amylase inhibition.

The current line of investigation was focused at perusing the presence of phytochemical constituents, investigation of total phenol and flavonoid content, the antioxidant potential of various extracts of Caralluma adscendens whole plant using various in-vitro assays. The dried plant powder was extracted with various solvents based on polarity (Pet ether, Chloroform, Ethyl acetate, Ethanol and Aqueous) by hot continuous extraction in Soxhlet's apparatus and Extracts were dried. Phytoconstituents present in each extract was examined by performing preliminary phytochemical screening. Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and Antioxidant potential for crude extracts were studied by DPPH, nitric oxide scavenging and FRAP methods. The total phenolic content and flavonoid content of Ethanolic extract of plant was found to be 80.08±0.629mg and 70.88±1.170mg of GAE and Quercetin equivalents respectively. The Ethanolic extract exhibited potent antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl(DPPH), nitric oxide scavenging and ferric reducing antioxidant power assays(FRAP) than the other extracts. The IC50 values for the Ethanolic extract of Caralluma adscendens was found to be 214.765±0.224 µg/ml and 215.928±0.506µg/ml by DPPH and nitric oxide scavenging assays respectively.

Solanum anguivi Lam. is an ethnomedicinal plant. Local traditional practitioners believe that it reduces the risk of diabetes and atherosclerosis diseases. The present study was intended to conduct qualitative phytochemical analysis, determine the total flavonoid and phenolic contents, estimate the antioxidant capacity and antibacterial activities of the extracts of the fruits of this plant. The antioxidant activity was determined by analyzing the radical scavenging activity (RSA) using 2,2-diphenyl-1-picryhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The antibacterial activities were determined by the agar well diffusion method. Qualitative phytochemical screening of the crude extracts obtained from the fruits of the plant indicated the presence of alkaloids, flavonoids, phenols, glycosides, steroids, terpenoids, saponins and tannins. The highest total phenolic and total flavonoid content were obtained in the ethanol extract of the fruits, followed by dichloromethane and n-hexane extract. The total phenolic content (in gallic acid equivalents, GAE) ranged from 113.3 to 202.72 mg GAE/g. The total flavonoid content (in catechin equivalent, CE) varied from 61.72 to 142.64 mg (CE)/g. All fruit extracts of S. anguivi exhibited antioxidant activity as revealed by DPPH and FRAP assays. The DPPH RSA (% inhibition) of the fruit extract varied from 35.11 to 80.13. The total phenolic and Flavonoid contents showed alinear correlation with RSA. Furthermore, all fruit extracts showed antibacterial activity against gram-positive and gram-negative bacteria varying from 12.5 to 16.75 mm. The result showed that the extracts of the plant exerted stronger bactericidal effect on gram-positive bacteria than on gram-negative bacteria. Supplemental data for this article is available online at https://doi.org/10.1080/13102818.2021.1993087 .

Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.

The hawthorn Crataegus mexicana is a traditional Mexican fruit with properties that make this fruit useful for the treatment of many ailments, including diseases of the respiratory and urinary tract. This paper reports the antioxidant capacity of the n-hexane, dichloromethane, ethyl acetate, acetone, ethanol and methanol extracts of C. mexicana. Samples were evaluated for total phenolic and carotenoid contents, 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, the inhibition of the formation of thiobarbituric acid reactive species (TBARS) and the neutralization of the cation-radical 2,2´-azino-bis(3ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The total phenolic content was 2.65 ± 0.23 mg of gallic acid equivalents per gram, and the carotenoid content was 26.4 ± 0.02 µg/g in dry hawthorn skin. The most active extract in scavenging DPPH radicals and inhibiting TBARS formation was the acetone extract, with activities of 21.9 ± 0.15 and 13.27 ± 0.70%, respectively, at 10 mg/L. The extracts were compared for activity against ascorbic acid, caffeic acid, α- tocopherol and quercetin. The acetone extract was the most active, with an IC50 value of 15.2 mg/L in DPPH and 17.7 mg/L in TBARS. A high correlation was observed between the results for TBARS and DPPH. These results demonstrate the potential nutritional and antioxidant value of this Mexican fruit.

Six cultivars of kiwifruits grown in Korea, including Actinidia eriantha ‘Bidan’, A. arguta ‘Chiak’, A. arguta ‘Darae No. 2’, A. chinensis ‘Haegeum’, A. chinensis ‘Haehyang’, and A. arguta × A. deliciosa ‘Mansoo’, were harvested at various maturity stages to test whether kiwifruit maturity has an influence on antioxidant capacity or total phenolic and flavonoid contents. Kiwifruit extracts were isolated using absolute methanol and then 80% (v·v-1) aqueous methanol during homogenization. ‘Bidan’, collected at the second harvest stage, contained the greatest amount of total phenolics (775.3 mg gallic acid equivalents·100 g-1 fresh weight) and had the highest antioxidant capacity [816.5, 633.2, and 2,662.7 mg vitamin C equivalents·100 g-1 fresh weight for 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging, 1,1-diphenyl-2-picrylhydrazyl scavenging, and oxygen radical absorbance capacity assays, respectively] among cultivars tested, while ‘Haehyang’, collected at the first harvest, contained the greatest amount of total flavonoids (13.1 mg catechin equivalents·100 g-1 fresh weight). Kiwifruit cultivar and genotype influenced antioxidant capacity, as well as total phenolic and flavonoid contents. No trend, however, was observed in total phenolic and flavonoid contents, and in the antioxidant capacity with respect to maturity stage. Antioxidant capacity had a higher linear correlation coefficient with total phenolic contents than with total flavonoid contents. The results above suggest that kiwifruits at various maturity stages are a valuable source of phenolics and antioxidants for industrial application and consumer health benefit.

Characterization of phenolic compounds and antioxidant activity of ethanolic extracts from flowers of Andryala glandulosa ssp. varia (Lowe ex DC.) R.Fern., an endemic species of Macaronesia region

Many natural products are used in complementary medicine. Plants are widely used among these natural products. In this study, it was aimed to determine the total phenolic and flavonoid contents, total antioxidant status and antimicrobial activity of Hesperis pendula DC. In this context, the above-ground parts of the plant were extracted with ethanol and methanol. The total antioxidant level of the plant was determined using Rel Assay Diagnostics kits (Megatıp/Türkiye). The total phenolic content was assessed using the Folin-Ciocalteu reagent. Aluminum chloride assay was used to estimate the total flavonoid content. Antimicrobial activity was tested against bacterial and fungal strains by agar dilution method. As a result of the studies, it was observed that the ethanol extract of the plant had higher TAS (Total antioxidant status) (5.707±0.194 mmol/L), TOS (Total oxidant status) (21.646±0.239 µmol/L) and OSI (Oxidative stress index) (0.380±0.017) values. Total phenolic content was higher in ethanol extract (116.78±2.51 mg/g) while total flavonoid content was higher in methanol extract (93.64±2.16 mg/g). It was observed that the ethanol and methanol extracts of the plant inhibited the growth of bacteria at 100-200 µg/mL concentrations. It was determined that ethanol extract inhibited the growth of fungi at 200 µg/mL concentration and methanol extract at 200-400 µg/mL concentrations. In this context, it was determined that H. pendula could be a natural antioxidant and antimicrobial source.

The present study examines the total phenolic and flavonoid content in the leaf and stalk of Ocimum gratissimum grown in Jos by using the maceration method for extraction. Ethanol and ethyl acetate were used as solvents for the extraction of bioactive compounds from the plant material. Total phenolic content (TPC) of the extracts was determined as Gallic Acid Equivalent (GAE). The results showed that the TPC of the ethyl acetate extract was significantly higher (231.78 ± 2.3609 mg/100g GAE) than that obtained from ethanol extract (182.61 ± 0.7765 mg/100g GAE). Ethyl acetate, hence, proved to be a better solvent in extracting phenolic compounds from this plant material. The study also determined the total flavonoid content (TFC) of the extracts. The results revealed that the ethanol extract gave a higher TFC for the stalk (345.23 ± 1.80 mg/100g GAE) compared to the ethyl acetate extract, while the ethyl acetate extract had a higher TFC for the leaf (124.86 ± 2.44 mg/100g GAE). These differences establish that

BACKGROUND: Peronema canescens (Sungkai) leaves have been popular in Indonesia which contain various bioactive compounds with empirical therapeutic efficacy in dealing with COVID-19 and various other diseases. Total phenolic and flavonoid content and antioxidant activity using the DPPH method from P. canescens leaf extract have not been studied much. AIM: This research has several objectives. The first is to compare the results of qualitative phytochemical analysis of the ethanol extract of the leaves of P. canescens (EEPL). The second is to measure the total phenol and flavonoid content. The third is to test the FTIR and antioxidant activity of the ethanol extract of P. canescens leaves in vitro using the DPPH method. METHODS: Fresh plant material and simplicia, ethanol extract extracted by maceration method using 96% ethanol as solvent from P. canescens. The Dragendorff’s and Mayer test carried out the qualitative phytochemical analysis, FeCl3 test, Salkowski method, Liebermann–Burchard method, foam test, and NaOH reagent. The total phenolic and flavonoid levels were tested using the Folin–Ciocalteu method. In vitro antioxidant activity was carried out using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. RESULTS: The results of qualitative phytochemical screening showed that alkaloids, flavonoids, saponins, tannins, and steroids were detected in the extract of P. canescens. The spectra from the FTIR test results showed various absorbance peak values indicating the bonding of specific functional groups, namely: 418.12, 599.94, 666.67, 1036.39, 1159.52, 1224.16, 1348.95, 1454.19, 1600.87, 1732.00, 2923.13, and 3353.01 cm-1. In the test results, total phenolic content was as much as 5.64% (mgEAG/g) and total flavonoid content of 142,247 mgEQ/g in a sample of 1 mg extract, which was equivalent to 1 mg quercetin. EEPL has antioxidant activity with the DPPH IC50 method of 116.7865 ppm. CONCLUSION: The data obtained at this time can contribute to the exploitation of P. canescens leaves in the future as one of the nutraceutical products, supplements, and herbal medicines by specific industries related to improving the health status of the world community. The higher the bioactive substance in preparation, the more significant the effect of the pharmacological efficacy response. P. canescens ethanol extract has good total phenolic content, total flavonoid content, and antioxidant action.

Aims: The aim of the present study was to determine the total phenolic and flavonoid content and antioxidant activities in Galanthus species (Gaalanthus woronowii, Galanthus nivalis, and Galanthus elwesii) indigenous to Turkey.
 Study Design: The plant materials used in the study, Galanthus elwesii samples were collected in Antalya province, Galanthus nivalis samples were collected in Istanbul province, and Galanthus woronowii samples were collected in Çaykara, Trabzon province in September 2018.
 Place and Duration of Study: Plant samples were stored in Herbarium Material Warehouse at Afyon Kocatepe University. The plant leaves and grated bulbs were dried in an incubator at 60°C. The bulb and leaf samples were then pulverized to 80 mesh particle size for analysis.
 Methodology: Total phenolic content was determined spectrophotometrically with Folin-Ciocalteu procedure and calculated as gallic acid equivalent (GAE). Total flavonoid content was determined with aluminum chloride colorimetric method and calculated as catechin equivalent (CAE). Antioxidant activities were determined with TEAC (Trolox equivalent antioxidant capacity) and DPPH (diphenyl-p-picrylhydrazyl radical) methods. The phenolic acid and galantamine content were determined by reversed phase HPLC.
 Results: The highest total flovanoid content was determined as 33 mg CAE/g DW in Galanthus woronowii leaves and as 27 mg CAE / g DW in bulbs. DPPH removal activity was 77% in 500 μg/mL Galanthus woronowii leaf extract concentration and 93% in the ascorbic acid control group. The highest antioxidant content was observed in the leaves of Galanthus woronowii as 23 µmol Trolox/100 g DW and as 21 µmolTrolox/100 g DW in the bulbs. Higher galantamine content was determined in aerial parts (leaves) when compared to the underground parts (bulbs). The galantamine content in the leaves of all three Galanthus species was about 0.082%. The galantamine content in the bulbs of all three species was about 0.045%. Gallic, protocatechic, vanilic, caffeic, syringic, rosmarinic acid and catechin were identified in the leaves and bulbs of the three species with HPLC phenolic acid analysisIt was determined that the major phenolic acid was gallic acid.
 Conclusion: The present study findings demonstrated that Galantthus species has antioxidant capacity. Galanthus spp. leaves had higher antioxidant activity when compared to the bulbs. Galanthus woronowii exhibited the highest antioxidant activity among the scrutinized species.

The study investigates the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of whole plant extracts of Torilis leptophylla L., a medicinal plant with potential therapeutic benefits. Extracts were prepared using various solvents to maximize the extraction of bioactive compounds. The antioxidant activity was assessed using standard assays such as DPPH, ABTS, and FRAP. The TPC and TFC were quantified using Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. Results demonstrated significant antioxidant activity across all extracts, with ethanol extracts exhibiting the highest potency. The TPC and TFC analyses revealed a strong correlation between phenolic and flavonoid contents and antioxidant capacity. These findings highlight Torilis leptophylla L. as a promising source of natural antioxidants, supporting its potential use in pharmaceutical and nutraceutical applications. Further studies are recommended to isolate and characterize individual phenolic and flavonoid compounds responsible for the observed activities. This research explores the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of whole plant extracts from Torilis leptophylla L., an underutilized medicinal plant known for its health benefits. The study involved the extraction of bioactive compounds using solvents such as ethanol, methanol, and aqueous solutions to determine the most effective extraction method. Antioxidant activities were evaluated through multiple assays, including DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), and FRAP (Ferric Reducing Antioxidant Power). The TPC and TFC were measured using the Folin-Ciocalteu reagent and aluminum chloride colorimetric method, respectively. The results revealed that ethanol extracts displayed the highest antioxidant activity, with significant free radical scavenging abilities and reducing power. The TPC and TFC analyses indicated a robust correlation between phenolic and flavonoid contents and antioxidant capacity, suggesting that these compounds are major contributors to the plant's antioxidant properties. Specifically, the ethanol extract showed the highest phenolic and flavonoid concentrations, correlating with its superior antioxidant performance. These findings position Torilis leptophylla L. as a potent source of natural antioxidants, underscoring its potential for development into pharmaceutical and nutraceutical products.