EFFECT OF EXTRACTION METHODS ON THE ANTIOXIDANT PROPERTIES OF PIMPINELLA AFFINIS

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SAREMI E.; HABIBI NAJAFI M.B.; HADDAD KHODAPARAST M.H.; BAHRAINI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:69 Page(s): 159-169

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Information Journal Paper

Title

EFFECT OF EXTRACTION METHODS ON THE ANTIOXIDANT PROPERTIES OF PIMPINELLA AFFINIS

Author(s)

SAREMI E. | HABIBI NAJAFI M.B. | HADDAD KHODAPARAST M.H. | BAHRAINI M. | Issue Writer Certificate

Keywords

PIMPINELLA AFFINISQ1

EXTRACTION METHODSQ2

ANTIOXIDANTQ1

Abstract

The purpose of this study was to investigate the effect of different extracting conditions on ANTIOXIDANT and antimicrobial activity of PIMPINELLA AFFINIS. Samples were extracted by using maceration, ultrasonic assisted method (UAE) and supercritical fluid extraction (SFE). Extraction yield and total phenolic compounds (TPC) of extracts were measured and the ANTIOXIDANT activity of were analyzed in terms of four concentration (500, 1000, 1500 and 2000 ppm) using DPPH free radical scavenging and beta-carotene: linoleate assays. The phenolic compounds fractions were determined using LC-MS system. TPC of extracts ranged between 1502.25 to 1836.69 mg GA/100g E. The results showed that SFE and UAE have highest extraction yield and TPC respectively. The UAE extract has highest ANTIOXIDANT activity in DPPH free radical scavenging method. Clorogenic acid (13.54%) was the most compound of extract. The results of this study suggest that pimpinella extract due to have phenolic compound have ANTIOXIDANT and antimicrobial activity and it can be good alternative for synthetic ANTIOXIDANTs.

Cites

DETERMINATION AND COMPARISON OF ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF PIMPINELLA AFFINIS HYDROETHANOLIC EXTRACT AND ESSENTIAL OIL

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APA: Copy

SAREMI, E., HABIBI NAJAFI, M.B., HADDAD KHODAPARAST, M.H., & BAHRAINI, M.. (2017). EFFECT OF EXTRACTION METHODS ON THE ANTIOXIDANT PROPERTIES OF PIMPINELLA AFFINIS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 159-169. SID. https://sid.ir/paper/72231/en

Vancouver: Copy

SAREMI E., HABIBI NAJAFI M.B., HADDAD KHODAPARAST M.H., BAHRAINI M.. EFFECT OF EXTRACTION METHODS ON THE ANTIOXIDANT PROPERTIES OF PIMPINELLA AFFINIS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):159-169. Available from: https://sid.ir/paper/72231/en

IEEE: Copy

E. SAREMI, M.B. HABIBI NAJAFI, M.H. HADDAD KHODAPARAST, and M. BAHRAINI, “EFFECT OF EXTRACTION METHODS ON THE ANTIOXIDANT PROPERTIES OF PIMPINELLA AFFINIS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 159–169, 2017, [Online]. Available: https://sid.ir/paper/72231/en

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