Volume 2, Issue 34 (6-2010)                   J. Med. Plants 2010, 2(34): 177-182 | Back to browse issues page

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Jamshidi M, Ahmadi-Ashtiani H, Rezazadeh S, Fathiazad F, Mazandarani M, Khaki A. Study on Phenolics and Antioxidant Activity of some Selected Plant of Mazandaran Province. J. Med. Plants. 2010; 2 (34) :177-182
URL: http://jmp.ir/article-1-305-en.html
1- Department of Pharmacognosy, Faculty of Pharmacy, Tabriz University of Medical Sciences
2- Biochemistry & Nutrition Department of Zanjan Medical University, Zanjan, Iran and Clinical Biochemistry, Tarbiat-e-Modarres University, School of Medical Science, Department of Clinical Biochemistry
3- Institute of Medicinal Plants, ACECR, Tehran
4- Young Researchers Club, Islamic Azad University, Gorgan Branch, Gorgan
5- Department of Biology, Islamic Azad University, Gorgan Branch
6- Department of Veterinary Pathology, Islamic Azad University , arashkhaki@yahoo.com
Abstract:   (4596 Views)
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.
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Type of Study: Research |
Received: 2014/10/27 | Accepted: 2014/10/27 | Published: 2014/10/27

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