Study of antioxidant and antiradical activity of alcoholic and aqueous extract of Vitis vinifera leaves in Vitro
2018
Sadeghi afrakati, Mozhgan | Kamkar, Abolfazl
BACKGROUND: Reducing the detrimental effects of freeradicals, in biological and food systems by antioxidants is important, thusproviding antioxidants is necessary in community health and food safety. OBJECTIVES:The aim of the present study was to determine antioxidant and antiradicalactivity of alcoholic and aqueous extract of Grape leaves in vitro. METHODS:Grape leaves were extracted using the solvents: distilled water, ethanol andmethanol and the antioxidant activities were measured by DPPH,β-carotene-linoleic acid, total phenolic compounds and total flavonoidcompounds assays. RESULTS: IC50for DPPH radical-scavenging activity in water, ethanol and methanolextracts were (71.90±0.714, 37.38±0.318 and 46.66±0.481µg/ml) and alsothe percentage of inhibition free radicals in β-carotene-linoleic acid were (86.51±1.84, 97.08±1.30 and 88.20±1.27).These parameters for BHT in DPPH test and β-carotene linoleic acid test are 13.58±0.000 µg/ml and 94.56±0.62 %. Total phenolic compounds andflavonoid compounds were calculated (158.02±1.39, 201.60±1.55 and 180.19±2.26mg/g) and (37/16±1.64, 54.74±0.83 and 46.07±0.18 mg/g ). According to theresults in this study, the highest radical scavenging effect was observed inethanol, then methanol extract and water extract had the lowest activity. CONCLUSIONS:It seems the ethanolic extract could be considered as a cheap, easilyaccessible and potential source of natural antioxidants for food andpharmaceutical purposes
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