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Vol. 73 No. 4 (2018)

Articles

Plant extracts containing phenolic compounds and their antioxidant activity

DOI: https://doi.org/10.24326/asx.2018.4.4
Submitted: January 10, 2019
Published: 2018-12-19

Abstract

The content of polyphenols, flavonoids and antioxidant activity of onion (Allium cepa L.), garlic (Allium sativum L.), spearmint (Mentha spicata) and peppermint (Mentha × piperita) extracts were evaluated. All extracts showed a wide range of total polyphenols from 15.10 to 83.90 mg of GAE · 100 g–1 of gallic acid equivalent and total flavonoid content from 0.50 to 9.2 mg · 100 g–1 of catechin equivalent. Antioxidant activity (AA) was determined by measuring the capture force of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The DPPH radical scavenging activity (IC50 values) of different extracts ranged from 29.9 to 73.4%. Results of laboratory tests were analyzed statistically using appropriate statistical methods.

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