Abstract
The search for natural antioxidants to replace synthetic antioxidants is one of humanity’s health priorities. Medicinal and Aromatic Plants (MAP) contain phenolic compounds that act as natural antioxidants. The aim of this work is to study total phenols and flavonoids contents and evaluate the antioxidant power of various extracts of Calendula officinalis. Extracts were prepared in two steps: hot solid-liquid extraction, by Soxhlet and from the plant powder using a solvent (Methanol/water 70/30, Acetone/water 70/30) followed by a liquid-liquid extraction by splitting the obtained extract by two increasingly polarized solvents (Ethyl acetate and Butanol). Total phenols and flavonoids were evaluated using gallic acid and quercetin as standards, respectively. The antioxidant activity of extracts was determined by DPPH (2,2-diphényl 1-picrylhydrazyle) free radical reduction method. The two crude fractions of Methanol and Acetone presented the highest levels of total phenols (7,58±0,38 mg GAE/g dm and 6,80±0,34 mg GAE/g dm respectively), and flavonoids (7,37±0,37 mg QE/g dm and 7,93±0,40 mg QE/g dm respectively). Ethyl acetate fractions showed a high antioxidant activity. This study demonstrated that extracts from Calendula officinalis flowers present a promising source of natural antioxidant.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Biological Research - Bollettino della Società Italiana di Biologia Sperimentale
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
