Evaluation of phenolic, flavonoid content and antioxidant capacity of the leaves, flowers, seeds and essential oil of Lavandula officinalis in comparison with synthetic antioxidants
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)
1 - گروه علوم پایه، واحد مبارکه، دانشگاه آزاد اسلامی، اصفهان، ایران.
Keywords: lavender, Flavonoid content, Total Phenolic Content, free radicals, antioxidant activity,
Abstract :
Background & Aim: Lavandula officinalis is one of great importance due to its aromatic compounds and medicinal uses but not many studies have been done on the antioxidant power of different plant organs.Experimental: Antioxidant ability of Lavender leaves, flowers, seeds and essential oil based on inhibition of free radicals and nitric oxide, inhibition of linoleic acid peroxidation by ferric thiocyanate and inhibition of malondialdehyde by thiobarbituric acid in compare with synthetic antioxidants Butyl Hydroxy Toluene (BHT) and Butyl Hydroxy Anisole (BHA) were measured.Results: The phenolic and flavonoid content of the leaf was 96.49±6.35 (µg gallic acid per mg dry weight of the extract) and 39.97±3.36 (µg of catechins per mg dry weight of the extract) respectively, more than other samples. In the study of antioxidant power, plant leaf extract with 48.66±5.5 μg was able to inhibit 50% of DPPH radicals, which had a weaker ability than synthetic antioxidants. The leaf extract of the plant had a higher ability than the synthetic antioxidant BHA to inhibit nitric oxide radicals and its ability was as high as BHT. The ability to inhibit the linoleic acid peroxidation of leaf and flower extracts at the beginning of the functional test showed similar BHT and BHA, at the end, the ability of leaf extract was stronger than BHA and weaker than BHT. The inhibitory potential of malondialdehyde leaf extract (82.66±1.5%) was better than BHA and weaker than BHT. Pearson correlation coefficients between phenolic content and antioxidant capacity of samples were high. Examination of leaf essential oil using GC-MS technique showed the presence of phenolic compounds in the plant.Recommended applications/industries: Due to the dangers of synthetic antioxidants in the food industry, the results of this study could introduce another application of this plant in terms of strong antioxidant properties.
Ahn-Jarvis, J.H. and Parihar, A. 2019. Doseff AI. Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease. Antioxidants (Basel), 29;8(7): 202p.
Akar, Z., Kucuk, M. and Dogan, H. 2017. A new colorimetric DPPH• scavenging activity method with no need for a spectrophotometer applied on synthetic and natural antioxidants and medicinal herbs. Journal Enzyme Inhibition Medicine Chemistry, 32(1):640-647.
Akbarpour, M., Mardaninejad, SH. and Savadkohi, M. 2013. Acacia dealbata waste as a substitute for synthetic preservatives. Sixth National Conference on Agricultural Waste At: Tehran TarbiatModares. Tehran TarbiatModares University.494-498.
Aryal, S., Baniya, M.K., Danekhu, K., Kunwar, P., Gurung, R. and Koirala, N. 2019.Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal. Plants (Basel), 8(4):96.
Aslam, J., Khan S.H. and Siddiqui, Z.H. 2010.Catharanthus roseus (L.) G. Don. An important drug: its applications and production. PharmacieGlobale (IJCP),4(12): 1–16.
Ayala, A., Munoz M.F. and Arguelles, S. 2014. Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxid Med Cell Longevity: 360438.
Blazeković, B., Vladimir-Knezević, S., Brantner, A. and Stefan, M. B. 2010.Evaluation of antioxidant potential of Lavandula x intermediaEmeric ex Loisel. 'Budrovka': a comparative study with L. angustifolia Mill. Molecules (Basel, Switzerland), 15(9), 5971–5987.
Brand-williams, W., Cuvelier, M. and Bersel, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmitted Wissenschaft and Technology, 28, 25-30.
Dai, J., Mumper R.J. 2010. Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules, 15(10): 7313-7352.
Diniz do Nascimento, L., Moraes, A.B., Costa SD., Pereira Galúcio, JM., Taube, PS., Costa, CML. and Neves Cruz, J. 2020. Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications. Biomolecules, 10(7): 988.
Elmastas, M., Isildak, O., Turkekul, I. and Temur, N. 2007. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. Journal of Food Composition Anal, 20: 337-345.
Engwa, G.A. 2018. Free radicals and the role of plant phytochemicals as antioxidants against oxidative stress-related diseases. Phytochemicals: Source of Antioxidants and Role in Disease Prevention. BoD–Books on Demand, 7: 49-74.
Ghadri, T., Mousavi Gargari, S., Sharafi, S., Darvish AlipourAstaneh, S. and Rezaei, M. 2010. Antimicrobial, antioxidant, hematologic and cytotoxic properties of Lavandula angustifolia essential oil.Pathobiology Research (Modares Journal of Medical Sciences),12(4): 45-58.
Grotto, D, Maria L. S., Valentin, J., Paniz, G. and Schmit, S. 2009.Importance of lipid peroxidation biomarkers and methodological aspects for malondialdehyde quantifca-tion.Quim Nova, 32,169–174.
Khademi, S. and Mardaninezhad, S. 2015. Evaluation of the antioxidant activity of some rosaceae plants as an alternative to the synthetic antioxidants in food industry. Journal of food technology and nutrition, 12(2): 33-40.
Kikuzaki, H. and Nakatani, N. 1993. Antioxidant effects of some ginger constituents. Journal of food science, 58(6): 1407-1410.
Kim, J.S. 2018. Evaluation of in vitro antioxidant activity of the water extract obtained from dried pine needle (pinus densiflora). Preview nutrition food science, 23(2): 134-143.
Koulivand, P.H., Khaleghi Ghadiri, M. and Gorji, A. 2013. Lavender and the Nervous System. Evidence-based Complementary and Alternative Medicine.
Lourenço, S.C., Moldão-Martins, M. and Alves, V.D. 2019.Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules, 15, 24(22): 4132.
Mardani-Nejad, S. 2016. Rapid screening of antioxidant activity, fracture rate and scavenging of free radicals by hairy root of Periwinkle (Catharanthus roseus). Journal of Medicinal Herbs, 7(4), 257-267.
Mardani-Nejad, S., Khavari-Nejad, R.A., Saadatmand, S., Najafi, F. and Azar, P.A. 2016. Potent Antioxidant Properties of rolB-transformed Catharanthus roseus (L.) G. Don. Iranian Journal of Pharmaceutical Research: IJPR, 15(2), p.537.
Mardaninezhad, S., kholdbarin, B., Saadat, Y., Moradshahi, A. and Vazirpour, M. 2003. Study of changes in some vegetatien behaviors and essential oil amount in lavander (Lavandula officinalis) in response to different levels of ammonium nitrate. Iranian journal of medicinal and aromatic plants, 19(1): 15-35.
Mehdinezhad Doghikolayi, S. and Mohamadi, M. 2018. The Antioxidant and cytotoxic Effects of Lavandullaanguostifouliya on the 8305C cell line. New cellular & molecular biotechnology journal, 8(32): 91-98.
Morabbi Najafabad, A. and Jamei, R. 2014. Free radical scavenging capacity and antioxidant activity of methanolic and ethanolic extracts of plum (Prunus domestica L.) in both fresh and dried samples. Avicenna Journal Phytomedcine, 4(5): 343-53.
Nagababu, E., Rifkind, J. M., Boindala, S. and Nakka, L. 2010. Assessment of antioxidant activity of eugenol in vitro and in vivo.Methods in molecular biology (Clifton, N.J.), 610, 165–180.
Ordonez, A.A.L., Gomez, J.D. and Vattuone, M.A. 2006. Antioxidant activities of Sechium edule (Jacq.) Swartz extracts. Food chemistry, 97(3): 452-458.
Pacher, P., Beckman JS. and Liaudet, L., 2007. Nitric oxide and peroxynitrite in health and disease.Physiology Review,87(1):315-424.
Parcheta, M., Świsłocka, R, Orzechowska, S., Akimowicz, M., Choińska, R. and Lewandowski, W. 2021. Recent developments in effective antioxidants: The structure and antioxidant properties. Materials, 14(8):1984.
Pereira, D.M, Faria, J., Gaspar L, Ferreres F, Valentão P, Sottomayor M. and Andrade, PB. 2010. Exploiting Catharanthus roseus roots: Source of antioxidants. Food chemistry, 121(1): 56-61.
Prusinowska, R. and Smigielski, K. 2014. Composition, biological properties and therapeutic effects of lavender (Lavandula angustifolia L). A review. Herba Polonica, 60: 56 - 66.
Rodriguez-Garcia, C., Sanchez-Quesada, C. and Gaforio, J. 2019. Dietary Flavonoids as Cancer Chemopreventive Agents: An Updated Review of Human Studies. Antioxidants, Switzerland, 8(5), 137p.
Santoshi, A., charjee, R. and Nitish, K. 2022. Role Of Plant Biotechnology in Enhancement of Alkaloid Production from Cell Culture System of Catharanthus Roseus: A Medicinal Plant with Potent Anti-Tumor Properties. Industrial Crops and Products, Science Direct, 176, 114298 p.
Santos-Sánchez, N. F., Salas-Coronado, R., Villanueva-Cañongo, C. and Hernández-Carlos, B. 2019. Antioxidant Compounds and Their Antioxidant Mechanism.In (Ed.), Antioxidants. IntechOpen: 85270.
Schillaci, C., Nepravishta, R. and Bellomaria, A. 2014. Antioxidants in food and pharmaceutical research, Albanian Journal of Pharmaceutical Sciencesm, (1): 9-15.
Shafaghat, A., Salimi, F. and Amani-Hooshyar, V. 2012. Phytochemical and antimicrobial activities of Lavandula officinalis leaves and stems against some pathogenic microorganisms. Journal of Medicinal Plants Research Vol. 6(3): 455-460
Shahidi F, Ambigaipalan P. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods 18: 820-897.
Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. 1999.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteureagent. Methods in Enzymology, 299: 152-178.
Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. 2007. Antioxidant activity of a ginger extract (Zingiber officinale). Food chemistry, 102(3): 764-770.
Zhishen, J., Mengcheng, T. Jianming, W. 1999. The determination of flavonoid content in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4): 555–559.