Comparative evaluation of different extraction methods for the assay of phytochemicals and antioxidant activity of Valeriana officinalis roots
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)
الناز
حسینی نیا
1
(گروه فیتوشیمی و فناوری روغن های اساسی ، دانشکده شیمی دارویی ، واحد علوم دارویی ، دانشگاه آزاد اسلامی ، تهران-ایران (IAUPS).)
سیمین
عربی
2
(گروه شیمی ، واحد صفادشت ، دانشگاه آزاد اسلامی ، تهران ، ایران؛)
ملک
حکمتی
3
(گروه فیتوشیمی و فناوری روغن های اساسی ، دانشکده شیمی دارویی ، واحد علوم دارویی ، دانشگاه آزاد اسلامی ، تهران-ایران (IAUPS).)
Keywords: Antioxidant, Total phenolic, extraction method, Total flavonoids, Valeriana,
Abstract :
Background & Aim:Medicinal plants are rich sources of substances with nutraceutical and health benefits. Valeriana officinalis L. (Valerianaceae) is a known medicinal plant used in traditional medicine throughout the world. The present study aimed to evaluate the efficiencies of three methods for antioxidant extraction from Valeriana officinalis, and the impact of extraction methods on total phenollic and flavonoids contents and antioxidant activities of valeriana root was studied. Experimental: The dried-root was extracted by three different methods including maceration, ultrasonic assisted, and Soxhlet assisted extraction. Antioxidant capacity of the extracts was assessed using DPPH and nitric oxide (NO) free radicals scavenging, reducing power and iron chelating activity. Total phenolic and flavonoid contents were also identified. Results: The ultrasonic extract showed the highest amount of total phenolics and flavonoids contents. In DPPH radical scavenging activity and reducing power assay, the ultrasonic assisted extract, (IC50=0.546 mg/ml) showed higher activity than the other extracts. In DPPH radical scavenging activity, IC50 for ultrasonic extract, soxhlet assisted extraction and maceration extract were 0.546, 0.816 and 0.678 mg/ml, respectively. The results clearly showed that the extraction methods used in this study significantly affected antioxidant capacities and total phenolic and flavonoids contents. It was found that ultrasonic assisted extraction and Soxhlet methods are more efficient in extraction of antioxidant components from Valeriana officinalis L. Recommended applications/industries: Considering result of study, it can be inferred that the herb may be a good source of bioactive compounds and can work as an antioxidant to prevent the oxidative deteriorative activity of food materials.
Alisi, C.S. and Onyeze, G.O.C. 2008. Nitric oxide scavenging ability of ethyl acetate fraction of methanolic leaf extracts of Chromolaena odorata (Linn.). African Journal of Biochemistry Research, 2(7): 145-150.
Balasundram, N., Sundram, K. and Samman, S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99(1): 191–203.
Bondet, V., Brand-Williams, W. and Berset, C. 1997. Kinetics and Mechanisms of Antioxidant Activity using the DPPH. Free Radical Method. LWT-Food Science and Technology, 30(6): 609–615.
Butkovic, V., Klasinc, L. and Bors, W. 2004. Kinetic study of flavonoid reactions with stable radicals. Journal of Agricultural and Food Chemistry, 52(10): 2816–2820.
Cai, Y., Luo, Q., Sun, M. and Corke, H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17): 2157–2184.
Chang, C., Yang, M., Wen, H. and Chern, J. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods, Journal of Food and Drug Analysis, 10(3):178–182.
Chemat, F., Rombaut, N., Sicaire, A.G, Meullemiestre, A.S.F. Tixier and Vian, M.A. 2017. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34: 540-560.
Chung, Y-C., Chang, C-T., Chao, W-W., Lin, C-F. and Chou, S-T. 2002. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50(8): 2454–2458.
Firuzi, O., Lacanna, A., Petrucci, R., Marrosu, G. and Saso, L. 2005. Evaluation of the antioxidant activity of flavonoids by ferric reducing antioxidant power assay and cyclic voltammetry. Biochimica et Biophysica Acta, 1721(1-3): 174-184.
Hoya, L., Biendl, M. and Heyerick, A. 2010. Radical Scavenging Capacity of hop-derived product. Brewing Science, 63(1): 1-5.
Huang, D., Ou, B. and Prior, R.L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6): 1841–1856.
Jayaprakash, G.K., Singh, R.P. and Sakariah, K.K. 2001. Antioxidant activity of grape seed extracts on per oxidation models in vitro. Journal of Agriculture and Food Chemistry, 55: 1018-1022.
Kasote, D.M., Katyare, S.S., Hegde, M.V. and Bae, H. 2015. Significance of antioxidant potential of plants and its relevance to therapeutic applications. International Journal of Biological Sciences, 11(8): 982–991.
Kaur, C. and Kapoor, HC. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science & Technology,37(2): 153–161.
Kawada, N., Seki, S. and Kuroki, T. 1998. Effect of antioxidants resveratrol, quercetin and N-acetylcystein, on the functions of cultured rat hepatic stellate cells and kupfer cells. Hepatology, 27(5): 1265–1274.
Kerry, N. and Abbey, M. 1998. The isoflavone genistein inhibits copper and peroxyl radical mediated low density lipoprotein oxidation in vitro. Atherosclerosis, 140(2): 341–347.
Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y. and Lee, C.Y. 2003. Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry, 51(22): 6509–6515.
Ma, Y., Ye, X., Hao, Y., Xu, G. and Liu, D. 2008. Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel. Ultrasonics Sonochemistry, 15(3):227-232.
Motallebi Riekandeh, S., Mazandarani, M., Ebrahimzadeh, M.A. and Zargari, M. 2016. Antioxidants activities of Eryngium caucasicum inflorescence. European Review for Medical and Pharmacological Sciences, 20(5): 946-949.
Prior, R., Wu, X. and Schaich, K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10): 4290–302.
Rice-Evans C., Sampson, J., Bramley, P.M. and Holloway, D.E. 1997. Why do we expect carotenoids to be antioxidants in vivo. Free Radical Research, 26(4): 381-398.
Saeed, N., Khan, M.R. and Shabbir, M. 2012. Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complementary and Alternative Medicine, 12: 221-232.
Shirwaikar, A., Prabhu, K.S. and Punitha, I.S.R. 2006. In vitro antioxidant studies of Sphaeranthus indicus (Linn), Indian Journal of Experimental Biology, 44(12): 993–996.
Stasko, A., Brezová, V., Biskupic, S. and Misík, V. 2007. The potential pitfalls of using 1,1- diphenyl-2 picrylhydrazyl to characterize antioxidants in mixed water solvents. Free Radical Research, 41(4): 379–390.
Tosun, M., Ercisli, S., Sengul, M., Ozer, H., Polat, T. 2009. Antioxidant properties and total phenolic content of eight Salvia species from Turkey. Biological Research, 41: 175-181.
Wink, O.A., Kasprzak, K.S. and Maragos, C.M. 1991. DNA deaminating ability and genotoxicity of nitric oxide and its progenitors. Science, 254(5034):1001-1003.
Wojdyło, A., Oszmianski, J. and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105: 940-949.