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Information Journal Paper

Title

Evaluation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L. ) using DPPH Method

Pages

  147-152

Abstract

 Oxidative stress factors are known to causes some Metabolic disorders diseases. Therefore, preventing, or at least decreasing the amount of these factors may have a positive impact on prevention or improvement of the metabolic diseases. Recently, the herbal medicines are more considered due to more effectiveness. The present study was designed to evaluate Anti-oxidant effect of Sumac powder (Rhus coriaria L. ). In the present study, special parts of the sumac plant, dried at room temperature and powdered using laboratory mill. All samples were solubilized in methanol, and four concentrations (12. 5, 25, 40, 50 μ /ml) were prepared and the antioxidant activity of Sumac powder measured by DPPH at a wavelength of 517 nm. Finally, the IC50 of all samples and the standard were calculated and compared with standard. The methanol extracts of all sumac doses showed dose-dependent potent antioxidant activity. The results indicated that brown Sumac powder (IC50 = 14/912) has the higher antioxidant activity compared to red Sumac powder (IC50 = 27/385), which was lower than vitamin C (IC50 = 6/708). Brown Sumac powder has a stronger antioxidant effect than red Sumac powder, which can be effective in improving the antioxidant defense of the body, so we advise to consume brown sumac.

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    APA: Copy

    HOMAYOUNI RAD, A., KHALEGHI, M., SERVAT, H., & Iraji, Z.. (2020). Evaluation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L. ) using DPPH Method. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 147-152. SID. https://sid.ir/paper/72687/en

    Vancouver: Copy

    HOMAYOUNI RAD A., KHALEGHI M., SERVAT H., Iraji Z.. Evaluation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L. ) using DPPH Method. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):147-152. Available from: https://sid.ir/paper/72687/en

    IEEE: Copy

    A. HOMAYOUNI RAD, M. KHALEGHI, H. SERVAT, and Z. Iraji, “Evaluation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L. ) using DPPH Method,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 147–152, 2020, [Online]. Available: https://sid.ir/paper/72687/en

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