Investigate the effect of different extraction methods on the amount of antioxidant, phenolic and flavonoid compounds of Ziziphora tenuior L. extract and essential oil
Subject Areas : Medicinal Plants
Malihe Amini
1
,
Sharareh Mohseni
2
1 - Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran
2 - 1. Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran
Keywords: Antioxidant, Essential oil, Flavonoid compounds, Plant extracts,
Abstract :
Plants are a rich source of antioxidant compounds that can help prevent oxidative stress. The present study aimed to evaluate the antioxidant properties of different extracts obtained from Ziziphora tenuior L. Leaves and stems of the plant were collected from the mountains around Quchan in the spring of 2022 and subsequently dried. Extraction of the dried plant powder was performed using maceration (cold), hot, and microwave methods, employing solvents such as water, methanol, ethanol, a water-ethanol mixture (1:1), acetone, and dichloromethane. We measured the total content of phenolic and flavonoid compounds, as well as the antioxidant activity of the extracts using the DPPH method. Additionally, the chemical compounds in the essential oil derived from the leaves and stems were identified using the Cloninger method with a GC/MS device. The results revealed that the methanolic extract, obtained through the warm extraction method, contained the highest amount of phenolic compounds (74.26 mg/g) and the highest amount of flavonoid compounds (108.12 mg/g) through maceration. Furthermore, the warm methanolic extract exhibited strong inhibitory activity (69.52%). In terms of the essential oil's composition, the highest percentages of known chemical compounds were found to be polygon (49.05%), piperitone (11.61%), and menthone (9.23%). Overall, our findings indicate that employing various extraction methods can effectively enhance the extraction of antioxidant compounds from this plant. Given its high antioxidant properties, Z. tenuior L. shows potential for use as a natural antioxidant in the food and pharmaceutical industries.
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