Abstract
Radical scavenging capacity of a crude methanolic extract from the fruits of Phillyrea latifolia L., commonly known as green olive tree or mock privet, was investigated with reference to anthocyanin standards, as flavonoids, and phenolic acid standards, as phenylpropanoids. Characterization with high performance liquid chromatography-diode array detection (HPLC-DAD) indicated the presence of keracyanin, kuromanin, cyanidin, ferulic acid, caffeic acid and rosmarinic acid at amounts of 289.1, 90.4, 191.4, 225.2, 221.2 and 190.1 mg/100 g fresh weight (FW) of fruits, respectively. Chlorogenic and p-coumaric acids were found to exist in lower amounts. Trolox equivalent antioxidant capacity (TEAC) and IC50 values of the plant extract were found to be 1.8 mM Trolox equivalents (TE)/g FW of fruits and 69.4 µg/mL, respectively, indicating the close radical scavenging activity of the extract to those of keracyanin and p-coumaric acid. The crude methanolic P. latifolia L. fruit extract was seen to be fairly potent in radical scavenging. Total phenolic content (TPC) of the plant extract was found to be 1652.9 mg gallic acid equivalent (GAE)/100 g FW of fruits.
Highlights
Free radicals are considered to be the species responsible for the development of many diseases including cardiovascular and neuro-degenerative diseases, and certain types of cancers
The purplish red color of the extract prompted us to assume that the fruits contain anthocyanin compounds beside other phenolics as this is the characteristic color of many components of this group
Quantification of peaks using standard compounds was done based on signals acquired at 520 nm for anthocyanins and 330 nm for free phenolic acids with an exception of p-coumaric acid, which was quantified at 280 nm
Summary
Free radicals are considered to be the species responsible for the development of many diseases including cardiovascular and neuro-degenerative diseases, and certain types of cancers. Flavonoids can be subdivided into several classes: flavones, flavonols, flavanones, isoflavones, flavans, flavanols and anthocyanins. These compounds are widely distributed in plants. They contain a number of phenolic hydroxyl groups attached to ring structures, exerting antioxidant or radical scavenging activity through single electron or hydrogen atom donation [3]. Anthocyanins are members of a class of water-soluble plant pigments that can be classified chemically as both flavonoids and phenolics. Due to their particular chemical structure, they are characterized by electron deficiency, carrying a positive charge on the oxygen atom on the C ring
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