التفاصيل البيبلوغرافية
| العنوان: |
تعیین مقادیر ترکیبات فنولی و فعالیت رادیکال گیرندگی عصاره با تکنیک (Ferulagoangulata) استخراج شده از برگهاي گیاه چویل مایکروویو و روش غرقابی (Persian) |
| العنوان البديل: |
Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration. (English) |
| المؤلفون: |
عبدالرضا آقاجانی, سید علی مرتضوي, فریده طباطبایی یزدي, مسعود شفافی زنوزیان, محمدرضا سعیدي اصل |
| المصدر: |
Journal of Food Science & Technology (2008-8787); Apr2019, Vol. 16 Issue 86, p119-131, 13p |
| مصطلحات موضوعية: |
PLANT phenols, GALLIC acid, PHENOLS, ANALYSIS of variance, FREE radicals, HYDRAZINES |
| مستخلص: |
This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC50) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder was obtained by maceration (12 h) and microwave (60 s) with ethanol or water (100: 0, 75: 25 , 50:50) and the amount of total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents ratio and water was more effective than ethanol. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
