Study on Phenolics and Antioxidant Activity of some Selected Plant of Mazandaran Province

Abstract

Background: Plants are rich in phenolics (phenolic acids, flavonoids and Tannins). The interest in phenolics has been increased by recent reports of their antioxidant activities. These antioxidant nutrients from food sources reduce the harmful effects of oxidative stress and offer health advantages. Objective: Total phenolics, flavonoids contents and antioxidant capacity of seven culinary plants of Mazandaran province were investigated and compared to Rosemary. Methods: Methanolic extracts of dried powdered aerial parts of plants were prepared. Total phenolic compounds in extracts were determined spectrophotometrically using the Folin–Ciocalteu reagent. Antioxidant activity assessed by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Results: The total phenolic content of plants extracts ranged from 38.27 to 58.45 mgGAEg-1 (Gallic acid equivalent/g dried weight), flavonoid content ranged from 25.5 to 182.23 mgQUEg-1 (mg Quercetin equivalent/g dried weight) and IC50 ranges from 55.52 to 489.9 μgml-1. Among the 7 different plants, Marrubium vulgare contained a higher level of phenolics and high antioxidant capacity compared to Rosemary, while Mentha spicata had the lowest content of phenolics. Conclusion: The antioxidant capacity determined by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method was lowest for of Mentha spicata. These results clearly showed the antioxidant activity could be correlated with the phenolic components content in the extracts.

Keywords

• antioxidant activity
• flavonoids
• phenolic content
• dpph