IDENTIFICATION AND QUANTIFICATION OF PHENOLIC ACIDS, RADICAL SCAVENGING ACTIVITY AND FERRIC REDUCING POWER OF ERYNGIUM CAUCASICUM TRAUTV. ETHANOLIC AND METHANOLIC EXTRACTS

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SALMANIAN SHAHLA; SADEGHI MAHOONAK ALIREZA; JAMSON MASOUME; TABATABAEE AMID BITA

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:2 Page(s): 193-204

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Title

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC ACIDS, RADICAL SCAVENGING ACTIVITY AND FERRIC REDUCING POWER OF ERYNGIUM CAUCASICUM TRAUTV. ETHANOLIC AND METHANOLIC EXTRACTS

Author(s)

SALMANIAN SHAHLA | SADEGHI MAHOONAK ALIREZA | JAMSON MASOUME | TABATABAEE AMID BITA | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ2

ERYNGIUM CAUCASICUMQ1

PHENOLIC ACIDQ1

REDUCING POWERQ2

Abstract

In this study, the total phenolic and flavonoid compounds, radical scavenging activity and REDUCING POWER of ethanolic and methanolic extracts of ERYNGIUM CAUCASICUM-Trautv-(a native vegetable of Iran) were evaluated. Also, the PHENOLIC ACIDs of methanolic extract were determined by high performance liquid chromatography. Total flavonoid content and antioxidant activities of the methanolic extract were higher than those of the ethanolic extract (p<0.05). EC50 for DPPH radical-scavenging activity was 119.66 for the methanolic extract and 42.13 mg/ml for synthetic antioxidant BHT. Ferric (III) REDUCING POWER of the extracts increased in a dose-dependent manner however BHT showed higher REDUCING POWER. PHENOLIC ACIDs were identified by reversed-phase high performance liquid chromatography. Gallic acid, cholorogenic acid, caffeic acid and p-coumaric were found in the methanolic extract.Chlorogenic acid was the predominant PHENOLIC ACID in the extract (63.07 mg/100g DW). On the basis of the results, ERYNGIUM CAUCASICUM-Trautv-could be used as a novel food additive which is rich in natural antioxidants for food industry.

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APA: Copy

SALMANIAN, SHAHLA, SADEGHI MAHOONAK, ALIREZA, JAMSON, MASOUME, & TABATABAEE AMID, BITA. (2013). IDENTIFICATION AND QUANTIFICATION OF PHENOLIC ACIDS, RADICAL SCAVENGING ACTIVITY AND FERRIC REDUCING POWER OF ERYNGIUM CAUCASICUM TRAUTV. ETHANOLIC AND METHANOLIC EXTRACTS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(2), 193-204. SID. https://sid.ir/paper/234091/en

Vancouver: Copy

SALMANIAN SHAHLA, SADEGHI MAHOONAK ALIREZA, JAMSON MASOUME, TABATABAEE AMID BITA. IDENTIFICATION AND QUANTIFICATION OF PHENOLIC ACIDS, RADICAL SCAVENGING ACTIVITY AND FERRIC REDUCING POWER OF ERYNGIUM CAUCASICUM TRAUTV. ETHANOLIC AND METHANOLIC EXTRACTS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(2):193-204. Available from: https://sid.ir/paper/234091/en

IEEE: Copy

SHAHLA SALMANIAN, ALIREZA SADEGHI MAHOONAK, MASOUME JAMSON, and BITA TABATABAEE AMID, “IDENTIFICATION AND QUANTIFICATION OF PHENOLIC ACIDS, RADICAL SCAVENGING ACTIVITY AND FERRIC REDUCING POWER OF ERYNGIUM CAUCASICUM TRAUTV. ETHANOLIC AND METHANOLIC EXTRACTS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 193–204, 2013, [Online]. Available: https://sid.ir/paper/234091/en

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