Evaluation of the phenolic compounds and the antioxidant potentials of Vitex agnus-castus L. leaves and fruits

Ceren Kımna,Tuğçe Fafal

doi:10.1515/tjb-2021-0208

Abstract

Abstract Objectives In this study, we aim at deciphering the phenolic content of Vitex agnus-castus L. leaf and fruit extracts prepared with different methods and relate it to their antioxidant activity. Methods In this study, phenolic compounds and the antioxidant potential of the ethanol fruit and leaf extracts of V. agnus-castus L. (Chaste tree) were evaluated spectrometrically. Furthermore, selected polyphenols, i.e., chlorogenic acid and rutin, were determined by the HPLC-DAD method qualitatively and quantitatively. Results The results obtained from leaf and fruit extracts were compared with a commercial product (CP) containing the fruit extract of V. agnus-castus. Leaf extract was found to be richer in flavonoids when compared to the fruit counterparts. Accordingly, they also showed higher antioxidant activity. Conclusions Extracts prepared here can be considered as promising antioxidant agents for future therapeutic formulations.

Highlights

When considering the prolonged life expectancy of humankind, natural sources rich in phenolic components have gained significant interest against chronic diseases.This work is licensed under the Creative Commons Attribution 4.0Kımna and Fafal: Phenolic compounds and the antioxidant potentials of V. agnus-castus L.Oxidative damage is one of the most important factors in developing and progressing many chronic diseases, including cardiovascular disorders and cancer [1]
It is known that the phenolic compounds of a plant have a detrimental impact on the antioxidant activity, which is responsible for the essential medicinal effects of the plants
Extracts were prepared with ethanol since it was previously found that the ethanolic extracts of V. agnus-castus show superior antioxidant activity when compared to their counterparts prepared with n-hexane [22]

Summary

Introduction

Oxidative damage is one of the most important factors in developing and progressing many chronic diseases, including cardiovascular disorders and cancer [1]. During this inevitable process, phenolic compounds step forward due to their superior effects, including free radical scavenging, enzyme regulation, and antiallergic and antiinflammatory properties [2]. Antioxidants have proven to delay the oxidation of molecules by inhibiting the initiation and/or propagation of oxidizing chain reactions by free radicals. They are crucial in reducing oxidative damage in living organisms [3]. Natural antioxidants rich in phenolic components are widely investigated in healthcare, active pharmaceutical ingredient research, and the food industry

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