Evaluation of Four Extraction Methods on Antioxidant Compounds of Two Medicinal Vegetables, Froriepia subpinnata and Eryngium planum
محورهای موضوعی : PhytochemistryEdris Shabani 1 , Mohammad Mahmoudisourestani 2 , MohammadYounis Mahen 3
1 - Assistant Professor of Horticulture science, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
2 - Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
3 - Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
کلید واژه: flavonoid, phenol, Froriepia subpinnata, antioxidant activity, Eryngium planum,
چکیده مقاله :
In this experiment, the effect of four extraction methods including; percolation, maceration, ultrasound-assisted extraction and microwave on the amount of polyphenolic compounds and antioxidant activity of Froriepia subpinnata and Eryngium planum were investigated. In percolation and maceration methods, 70% methanolic extract was used to measure antioxidant compounds. In ultrasonic method, 1 g of powdered dry material with 10 ml of methanol 70% was exposed to a sonicator at rate of 20 KHz at 40 °C for 10 minutes. In microwave assisted extraction, 1 g of powdered dry material and 10 ml of methanol 70% was extracted with a household automatic microwave oven at 300 w irradiation for 30 second. The highest amount of total phenol in F. subpinnata and E. planum was observed in the microwave method and the highest amount of flavonoids was observed in the maceration and percolation methods, respectively. The highest antioxidant activity of F. subpinnata was 98.48% in the microwave method. Antioxidant activity data of E. planum showed that percolation method with 96.54% and microwave method with 90.82% in comparison with other methods played a special role in increasing of this trait. Therefore, it can be concluded that the use of microwave method can lead to better extraction of F. Subpinnata and E. planum.
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