Extraction of bioactive compounds and determination of antioxidant activity Echium amoenum
Subject Areas :
Simin Arabi
1
(Assistant Professor, Department of Chemistry, Safadasht Branch, Islamic Azad University, Tehran, Iran)
Assal Farrokh Eslamlou
2
(M.Sc., Department of Molecular and Cellular Sciences (Biochemistry), Faculty of New Sciences, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Zahra Ezzatpour Ghadim
3
(M.Sc., Department of Chemistry (Nanochemistry), Faculty of Chemistry, Alzahra University, Tehran, Iran)
sarvenaz Maghsoodi
4
(M.Sc., Department of Chemistry (Pharmaceutical Chemistry), Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Keywords: Extraction, Echium Amoenum, phenolic compounds, antioxidant activity,
Abstract :
Introduction: Plants are potential sources of natural antioxidants and produce various antioxidative compounds to counteract reactive oxygen species. Consumption of plant derived antioxidant contributes to reducing risks of certain chronic and degenerative diseases. Echium amoenum also named as Gol-e-gavzaban in persian, is one of the most important species of Boraginaceae family and commonly found in the North of Iran. Echium amoenum is usually used as herbal tea in Iran for conditions such as common cold, bronchitis, sore throat, cough, stress and fatigue. The dried violet–blue petals of Iranian Borage also possess diaphoretic, diuretic, sedative, mood enhancer, antifebrile, laxative, anti-depressant, cardiotonic and blood rectifying properties. Recently, this plant is known as an effective factor against cancer. The present study was conducted at Islamic Azad University of Tehran Medical Sciences. The aim of the present study was to determine total phenolic and flavonoid compounds and antioxidant activity of various extracts of Echium amoenum from Kelardasht region.Experimental: E. amoenum plants were collected from Kelardasht region in Mazandaran province, Iran (2020, June) at the flowering stage, identified by the herbarium of the Research Institute of Forest and Rangelands. The aerial of E. amoenum dried in shade at room for 6 days and ground to a fine powder. The plant sample (50 g) was extracted using Ethanol and Acetone solvents in different concentrations by maceration method. Afterward, the ethanolic and acetonic extracts of E. amoenum were filtered through Whatman No.1 filter paper. The ethanolic extract was evaporated to dryness under reduce pressure (rotary evaporator Buchi R-300, Switzerland) and acetonic extract was concentrated by vaccum oven (Memmert VO49, Germany) at 35°C. Then the extracts were dried by freeze dryer (UO11, Iran) at -40°C and were pulverized. In this study, extraction of total phenolic compounds from E. amoenum by Acetone and Ethanol solvents in three different concentrations (pure, 50% and 75%) were investigated. Total phenolic contents were determined by Folin- Ciocaltue assay and were expressed as mg of gallic acid per g of extract. Then the antioxidant capacity of extracts were assessed by DPPH radical-scavenging activity and reducing power assay and compared with BHT and ascorbic acid standardsResults and Disscussion: In all extracts, the highest total phenolic contents were observed in 50 percentage concentration so that in these conditions, total phenolic contents of acetonic and ethanolic extracts were obtained as 82.9 and 77.3 mg gallic acid equivalents (GAE)/g extract, respectively, ( p ≤ 0.05). Extracts showed antioxidant activity in a dose-dependent manner. Acetonic extract had more antioxidant activity and DPPH radical-scavenging than ethanolic exrtact. The increase antioxidant activity of the plant can be attributed to the high amounts of phenolic and flavonoid compounds.Extension: Echium amoenum can be used as a potential source of phenolic compounds and natural antioxidant. According to the obtained results based on the high antioxidant properties of this plant, it is suggested that with more researches on extract of E. amoenum can be used more and more in the food industry to prevent the oxidative deteriorative activity of food materials.
_||_
Abed, A., Vaseghi, G., Jafari, E., Fattahian, E., Babhadiashar, N. and Abed, M. 2014. Echium Amoenum Fisch et mey: A review on its pharmacological and medicinal properties. Asian Journal of Medical and Pharmaceutical Researches, 4(4): 21-3.
Ahmadi, F., Kadivar, M. and Shahedi, M. 2007. Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food Chemistry, 105:57-64. DOI: https://doi.org/10.1016/j.foodchem.2007.03.056
Aktumsek, A., Zengin, G., Guler, G.O., Cakmak, Y.S. and Duran, A. 2013. Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L. species. Food and Chemical Toxicology, 55: 290-296. DOI: https://doi.org/10.1016/j.fct.2013.01.018
Arabshahi-Delouee, S. and Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102: 1233-1240. DOI: 10.1016/j.foodchem.2006.07.013
Bahadori, M.B., Asghari, B., Dinparast, L., Zengin, G., Sarikurkcu, C. and Mohammadi, M. 2017. Salvia nemorosa L.: a novel source of bioactive agents with functional connections. LWT- Food Science and Technology, 75: 42-50. DOI: 10.1016/j.lwt.2016.08.048
Chang, C., Yang, M., Wen, H. and Chern, J. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Food and Drug Analysis, 10: 178-182. DOI: https://doi.org/10.38212/ 2224-6614.2748
Chaouche, T.M., Haddouchi, F., Ksouri, R. and Atik-Bekkara, F. 2014. Evaluation of antioxidant activity of hydromethanolic extracts of some medicinal species from South Algeria. Journal of the Chinese Medical Association, 77: 302–307. DOI: 10.1016/j.jcma.2014.01.009
Chen, Z., Bertin, R. and Froldi, G. 2013. EC50 estimation of antioxidant activity in DPPH assay using several statistical programs. Food Chemistry, 138: 414-420. DOI: https://doi.org/10.1016/j.foodchem.2012.11.001
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. and Larondelle, Y. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz and Pavon). Separation and Purification Technology, 55: 217-225. DOI: https://doi.org/10.1016/j.seppur.2006.12.005
Delorme, P., Jay, M. and Ferry, S. 1977. Phytochemical inventory of indigenous Boraginaceae: study of alkaloids and polyphenolic compounds (anthocyanic and flavonic compounds). Plantes Medicinales et Phytotherapie, 11(1): 5-11.
Ebrahimzadeh, M.A., Nabavi, S.F. and Nabavi, S.M. 2009. Antioxidant activity of leaves and inflorescence of Eryngium Caucasicum Trautv at flowering stage. Pharmacognocy Research, 1(6): 435-439.
Fukumoto, L.R. and Mazza, G. 2000. Assessing antioxidant and prooxidant activities of phenolic compounds. Agricultural Food Chemistry, 48(8): 3597-604. DOI: https://doi.org/10.1021/jf000220w
Jayaprakash, G.K., Singh, R.P. and Sakariah, K.K., 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models invitro. Agricultural Food Chemistry, 73(3): 285-290. DOI: https://doi.org/10.1016/s 0308-8146(00)00298-3
Heidari, M.R., Mandegary, A., Hosseini, A. and Vahedian, M. 2006. Anticonvulsant effect of methanolic extract of Echium amoenum Fisch and C.A. Mey. against seizure induced by picrotoxin in mice. Pakistan Journal of Biological Sciences, 9: 772-776. DOI: 10.3923/pjbs.2006.772.776
Kulisic, T., Radonic, A., Katalinic, V. and Milosa, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil, Food Chemistry, 85: 633-640. DOI: https://doi.org/10.1016/j.foodchem.2003. 07.024
Lester, G., Lewers, K., Medina, M.B. and Saftner, R.A. 2012. Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid. Food Composition and Analysis, 27: 102-107. DOI: https://doi.org/10.1016/j.jfca.2012.05.003
Mirzaei, A., Akbartabar, M., Sadeghi, H. and Sharifi, B. 2010. The antioxidant activities and total phenolic of artemisia martima, Achillea Millefolium and Matricaria Recutica. Armaghane-danesh, 15(3): 243-252. )In Persian(
Mishra, K., Ojha, H. and Kumar Chaudhury, N. 2012. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chemistry, 130: 1036-1043. DOI: 10.1016/j.foodchem.2011. 07.127
Mok, S.Y., Choi, M.J., Kim, J., Cho, E.J. and Lee, S. 2012. Antioxidant activity of the methanolic extract of the newly generated vegetable, baemuchae (xBrassicoraphanus). Food and Chemical Toxicology, 50: 848-853. DOI: https://doi.org/10.1016/j.fct.2012.01.006
Naseri, N., Kalantar, K. and Amirghofran, Z. 2018. Anti-inflammatory activity of Echium amoenum extract on macrophages mediated by inhibition of inflammatory mediators and cytokines expression. Research in Pharmaceutical Sciences, 13(1): 73-81. DOI: 10.4103/1735-5362.220970
Nazari, S., Nazarnezhad, N.J. and Ebrahimzadeh, M.A. 2013. Evaluation of antioxidant properties and total phenolic and flavonoids content of Eucalyptus camaldulensis and Pinus sylvestris bark. Iranian Journal of Wood and Paper Science Research, 28(3): 522-533. )In Persian(
Noguchi, N. and Niki, E. 2000. Phenolic antioxidants: A rationale for design and evaluation of novel antioxidant drug for atherosclerosis. Free Radical Biology and Medicine, 28(10): 1538-1546. DOI: https://doi.org/ 10.1016/S0891-5849(00)00256-2
Ordone, A.A.L., Gomez, J.D. and Vattuone, M.A. 2008. Antioxidant activities of Sechium edule (Jacq.) swartz extracts. Food Chemistry, 97: 452-458. DOI: 10.1016/j.foodchem.2005.05.024
Pilerood, S.A. and Prakash, J. 2014. Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis). Food Science and Technology, 51: 845-854. DOI: 10.1007/s13197-011-0573-z
Pokorny, J. 2007. Are natural antioxidants better and safer than synthetic antioxidant? European Journal of Lipid Science and Technology, 109: 629-642. DOI: https://doi.org/10.1002/ejlt.200700064
Prevec, T., Šegatin, N., PoklarUlrih, N. and Cigig, B. 2013. DPPH assay of vegetable oils & model antioxidants in protic and aprotic solvents. Talanta, 109: 13-19. DOI: https://doi.org/10.1016/j.talanta.2013.03.046
Rakic, S., Petrovic, S., Kukic, J., Jadranin, M., Tesevic, V. and Povrenovic, D. 2007. Influence of thermal treatment on phenolic compouds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 104: 830-834. DOI: https://doi.org/10.1016/j.foodchem.2007.01.025
Ranjbar, A., Khorami, S., Safarabadi, M., Shahmoradi, A., Malekirad, A.A. and Vakilian, K. 2006. Antioxidant activity of Iranian Echium amoenum Fisch & CA Mey flower decoction in humans: a cross-sectional before/after clinical trial. Evidence-based Complementary and Alternative Medicine, 3: 469-473. DOI: https:// doi.org/10.1093/ecam/nel031
Salmanian, S.H., Sadeghi Mahoonak, A.R., Alami, M. and Ghorbani, M. 2014. Evaluation of total phenolic, flavonoid, anthocyanin compounds, antibacterial and antioxidant activity of Hawthorn (Crataegus Elbursensis) fruit acetonic extract. Rafsanjan University of Medical Sciences, 13(1): 53-66. )In Persian(
Salmanian, S., Sadeghi Mahoonak A., Jamson, M. and Tabatabaee Amid, B. 2013. Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts. Research and Innovation in Food Science and Technology, 2(2): 193-204. )In Persian(
Sayyah, M., Boostani, H., Pakseresht, S. and Malaieri, A. 2009. Efficacy of aqueous extract of Echium amoenum in treatment of obsessive–compulsive disorder. Progress in Neuro-Psychopharmacology and Biological Psychiatry, 33: 1513-1516. DOI: https://doi.org/10.1016/j.pnpbp.2009.08.021
Sayyah, M., Sayyah, M. and Kamalinejad, M. 2006. A preliminary randomized double blind clinical trial on the efficacy of aqueous extract of Echium amoenum in the treatment of mild to moderate major depression. Progress in Neuro-Psychopharmacology and Biological Psychiatry, 30: 166-169. DOI: https://doi.org/10. 1016/j.pnpbp.2005.10.005
Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthin on auto oxidation of soybean oil in cyclodextrin emulsion. Agricultural and Food Chemistry, 40: 945-948. DOI: https://doi.org/10.1021/jf00018a005
Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymology, 299: 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1
Sun, L., Zhang, J., Lu, X., Zhang, L. and Zhang, Y. 2011. Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49: 2689-2696. DOI: 10. 1016/j.fct.2011.07.042
Suzuki, M., Watanabe, T., Miura, A., Harashima, E., Nakagawa, Y. and Tsuji, K. 2002. An extraction solvent optimum for analyzing polyphenol contents by Folin-Denis assay. Nippon Shokuhin Kagaku Kaishi, 49: 507-511. DOI: https://doi.org/10.1051/ocl/2020022
Valizadeh, H., Sonboli, A., Kordi, F.M., Dehghan, H. and Bahadori, M.B. 2015. Cytotoxicity, antioxidant activity and phenolic content of eight fern species from North of Iran. Pharmaceutical Sciences, 21: 18-24. DOI: 10.15171/PS.2015.12
Yen, G.C. and Chen, H.Y. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. agricultural and food chemistry, 43(1): 27-32. DOI: https://doi.org/10.1021/jf00049a007
Yildirim, A., Mavi, A. and Kara, A.A. 2001. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. Agricultural and Food Chemistry, 49: 4083-4089. DOI: https://doi.org/10.1021/jf0103572
Young, I.S. and Woodside , J.V. 2001. Antioxidants in health and disease. Clinical Pathology, 54(3): 176-186.
DOI: 10.1136/jcp.54.3.176
Zarshenas, M., Dabaghian, F. and Moein, M. 2016. An overview on phytochemical and pharmacological aspects of Echium amoenum. The Natural Products, 6: 285-291. DOI: 10.2174/2210315506666160218232531
Zhang, Y., Yang, L., Zu, Y., Che, X., Wang, F. and Liu, F. 2010. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118: 656-662. DOI: 10.1016/j.foodchem.2009.05.038