Abstract
BackgroundThere is an interest in finding new and safe antioxidants from natural sources such as medicinal plants.ObjectivesThe aim of this study was to evaluate the antioxidant activity of ten Iranian medicinal plants extracts.Materials and MethodsFor antioxidant activity, the radical scavenging activity, reducing power and phenolic contents of ethanol plant extracts were determined. Gallic acid was used as standard reference with well-documented antioxidant activity.ResultsThe highest antioxidant activity in terms of DPPH radical scavenging was found in Verbascum sinuatum L. Var (VS) with an IC50 equal to 263.52 ± 5.981 μg/ml and Rosa damascena Mill (RD) with and IC50 equal to 287.9 ± 5.675 μg/ml that are higher than gallic acid (IC50 = 25.32 ± 5.593 μg/ml). The highest antioxidant activity in terms of ferric reducing capacity was also found in Verbascum sinuatum L. Var extracts (in 85.08 ± 8.66 μg/ml concentration with absorbance 0.5). Also, this extract contains the highest phenolic compounds (8.53 ± 0.11 mg/g).ConclusionIn this study, Verbascum sinuatum L. Var contains the highest level of phenolic compounds may be contribute to higher free radical scavenging activity and reducing power in comparison to the other plant extracts. Therefore this plant is a good candidate as natural antioxidant.
Highlights
There is an interest in finding new and safe antioxidants from natural sources such as medicinal plants
Radical scavenging capacity increased as extracts concentrations raised from 50 to 1600 μg/ml
The IC50 of plant extracts decreased in the following order: gallic acid < Verbascum sinuatum L. (VS) = Rosa damascena Mill (RD)< Tripleurospermum disiforme (TD) = Phlomis olivieri Benth (PO) < Stachys pilifera Benth (SP) =Chenopodium foliosum (moench) Aschers (CF) < Onosma rostellatum Lehm (OR)< Ziziphora tenuir L (ZT) < Salvia macrosiphon Boiss (SM) = Centaurea depressa M.B (CD) extract (Table 2) (P < 0.001)
Summary
Synthetic antioxidants are used as food additives and prevent food from deteriorating at legal limits [1]. Prevention of free radicals formation and other oxidant substances in food have been the purpose of many research and researches attempt to identify antioxidant compounds in natural substances [2, 3]. First method based on one electron transfer reaction, which a change in color occurred when the oxidant compound. Implication for health policy/practice/research/medical education: This study is going to evaluate the antioxidant activity of ten Iranian medicinal plants extracts. In Vitro Antioxidant Properties Evaluation of 10 Iranian Medicinal Plants by Different. Antioxidant Properties Evaluation of 10 Iranian Medicinal Plants was reduced. Second method based on one hydrogen transfer reaction and competition between antioxidant and substrate (probe) for free radicals was occurred [6]. A great number of medicinal plants contain chemical compounds which possess antioxidant activities. Natural antioxidants are mainly phenolic compounds that may exit in all parts of the plants 4 and possess antioxidant activities
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