Volume 6, Number 1 (6-2016)                   cmja 2016, 6(1): 1441-1451 | Back to browse issues page


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Fathi H, Mohammadi H R. Determination of in vitro total phenolic, flavonoid contents and antioxidant capacity of the methanolic extract of Echium amoenum L.. cmja. 2016; 6 (1) :1441-1451
URL: http://cmja.arakmu.ac.ir/article-1-411-en.html

Assistant professor , PhD in Toxicology, Pharmaceutical Sciences Research Center, Department of Toxicology and Pharmacology, Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, Iran. , Dr_hrm2000@yahoo.com
Abstract:   (1846 Views)

Introduction: In traditional and modern medicine, active ingredients of medicinal plants have many applications in food, pharmaceutical, medical and industry. Antioxidants are compounds that prevent the oxidation process in the cell. Echium amoenum L. is a plant which grows in the mountainous regions of Mazandaran. This plant has different biological effects such as sedation, anti-inflammation, antidepressant and cancer preventive properties in traditional medicine. The aim of this study was to determine the total phenolic, flavonoid contents and antioxidant capacity of the methanolic extract of E.amoenum plant.

Methods: In this experimental laboratory study the content of total phenolic Using the folin-siokalatio reactive at 760 nm wavelength and flavonoid With the use of aluminum chloride reagent at 420nm of E.amoenum extract were measured and antioxidant capacities of different concentrations of the extract were evaluated.

Results: The results showed that total phenolic content of the extract shoots was 429±2μg gallic acid equivalent/ml and flavonoid content was 148.56±1.52μg quercetin equivalent/ml, respectively. The radical scavenging activity by 2, 2-diphenyl-1-picryl-hydrazylhydrate (DPPH), inhibitory concentration of 50%(IC50),was determined 178.11 μg/ml. Assessment of the reducing ability of extract showed that the extract had more activity than vitamin C. The percent nitric oxide trap inhibition of the extract was 57.89% and power iron chelating properties was 51.74%, that showed statistically significant difference in comparison with vitamin C and Quercetin (P= 0.0473) and (P= 0.0096) respectively.

Conclusion: According to the results, E.amoenum extract had remarkable antioxidant capacity and can be proposed as an antioxidant compound used in the manufacture of food and pharmaceutical products.

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Type of Study: Research | Subject: Medicinal Plants

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