Antioxidant properties of different extracts from five medicinal plants
2012
Abo El-Maati, M.F. | Labib, S.M. | Al-Gaby, A.M.A. | Ramadan, M.F.
Different extracts from five medicinal plants in terms of phenolic compounds and antioxidant properties were studied. By using four solvents, twenty extracts of the tested plants [clove (Syzygium aromaticum), rosemary (Rosmarinus oficinalis), thyme (Thymus vulgaris), sweet marjoram (Origanum majorana) and ginger (Alpinia zerumbet)] were obtained. Total phenolic compounds and total flavonoids were measured using Folin-Ciocalteu reagent and AlCl3, respectively. In addition, total antioxidant capacity of the extracts was estimated by different methods including: DPPH (1,1- diphenyl-2 picrylhydrazyl radical), ABTS. (2, 2 azino bis-(3-ethylbenzthiazoline-6-sulfonic acid),and �- carotene/linoleic bleaching test. Clove extracts exhibited the strongest antioxidant capacity in all used assays, followed by rosemary and thyme extracts. In general, ethanol, water and hexane extracts showed comparable activity to the synthetic antioxidants TBHQ. Therefore, these extracts could be used as preservative ingredients in the food and/or pharmaceutical industries. Data from this study could be used for developing natural antioxidants and bioactive agents of health promoting activities
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