Ekstrakty roślinne zawierające związki fenolowe i ich aktywność antyoksydacyjna
SEBASTIAN BALANT
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in LublinThe 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.
SEBASTIAN GÓRSKI
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, S. Leszczyńskiego 58, 20-068 Lublin, PolandAGNIESZKA NAJDA
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublinhttps://orcid.org/0000-0002-1185-8884
MAGDALENA WALASEK
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, S. Leszczyńskiego 58, 20-068 Lublin, PolandThe 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.
https://orcid.org/0000-0002-7085-2212
Abstrakt
Oceniono zawartość polifenoli, flawonoidów i aktywność antyoksydacyjną ekstraktów z cebuli (Allium cepa L.), czosnku (Allium sativum L.), mięty zielonej (Mentha spicata) i mięty pieprzowej (Mentha × piperita). Wszystkie ekstrakty wykazały szeroki zakres całkowitej zawartości polifenoli od 15,10 do 83,90 mg GAE 100 g–1 równoważnika kwasu galusowego, oraz całkowitej zawartości flawonoidów, średnio 0,50 do 9,2 mg ∙ 100 g–1 odpowiednik katechiny. Aktywność przeciwutleniającą (AA) oznaczono przez pomiar siły wychwytywania 2,2-difenylo-1-pikrylohydrazylem (DPPH). Aktywność wychwytywania rodników DPPH (wartości IC50) różnych ekstraktów wahała się od 29,9 do 73,4%. Wyniki badań laboratoryjnych analizowano statystycznie, stosując odpowiednie metody statystyczne.
Słowa kluczowe:
potencjał leczniczy, gatunki roślin warzywnych, ziołaBibliografia
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Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin
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.
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, S. Leszczyńskiego 58, 20-068 Lublin, Poland
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin https://orcid.org/0000-0002-1185-8884
Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, S. Leszczyńskiego 58, 20-068 Lublin, Poland
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.
https://orcid.org/0000-0002-7085-2212Licencja
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