Evaluation of Antioxidant Activity and Total Phenolic Content of Salvia rosmarinus, Heracleum persicum, Lavandula, Citrus aurantium and Crocus sativus Extracts
Neda Kabiri
1
(
Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Ira
)
Saeedeh Karimlar
2
(
PhD student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
)
Keywords: Medicinal plants, antioxidant activity, Total phenolic content, Angelica, plant extracts,
Abstract :
The current study compared the antioxidant activity and total phenolic content of extracts of Rosemary (Salvia rosmarinus), Angelica (Heracleum persicum) or Persian Hogweed or Golpar, Lavender (Lavandula), Orange-spring (Citrus aurantium) and Saffron (Crocus sativus). The antioxidant activity of extracts has been evaluated by ABTS method. Total phenolic content was also determined by Folin–Ciocalteu (F–C) reagent using UV/Vis spectrophotometric method in the mentioned plant samples. The highest phenolic content was related to Angelica(Heracleum persicum) with 233.42±2.16 gallic acid equivalent (GAE) mg/mL and the lowest was related to orange-spring (Citrus aurantium). In the same way, the analysis of ABTS assays showed that Angelica and Saffron extracts are more active than other extracts and show higher antioxidant activity ranging from 65.23±0.16 to 75±0.08%. The highest antioxidant activity was related to Angelica with 65.23±0.16 and the lowest was related to Lavender (Lavandula) with 43.75±0.08. In general, Angelica (Heracleum persicum) extract had higher phenolic content and antioxidant activity than other extracts. Therefore, it can be used as a food additive to prevent the rancidity of food products.
Medicinal plants, antioxidant activity, Total phenolic content, Angelica, plant extracts