Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Abstract

The total phenolic content, flavonoid content and antioxidant activity of methanol, ethanol, water and ethyl acetate extracts of the leaves and berries of myrtle (Myrtus communis) were measured. Total phenolic content was assessed by the Folin-Ciocalteau assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge the 2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS þ ) radical. The results pointed to the significant antioxidant activities of the methanol and water extracts, the overall strength being in the order of methanol 4 water 4 ethanol 4 ethyl acetate in both, leaf and berry extracts. In all cases, the extracts obtained from leaves showed higher antioxidant activity and higher total phenolic and flavonoid contents than the corresponding extracts obtained from berries. The phenolic content exhibited a strong association (r 2 ¼ 0.9452) with antioxidant activity.Keywords: Myrtus communis; antioxidant activity; phenolic compounds; flavonoid Se determino´el contenido de compuestos feno´licos totales y de flavonoides, ası´como la actividad antioxidante de diferentes extractos (metanol, etanol, acetil e´ter y agua) de hojas y frutos de myrtus (Myrtus communis). El contenido de compuestos feno´licos totales se determino´mediante el me´todo de Folin-Ciocalteau, el contenido de flavonoides mediante un me´todo colorime´trico usando como flavonoide esta´ndar la rutina, mientras que la actividad antioxidante se determino´midiendo la capacidad de los extractos para captar el radical ABTS þ . Los resultados mostraron una significante actividad antioxidante de los extractos metano´licos y acuosos, siendo la intensidad de dicha actividad antioxidante en el siguiente orden: metanol 4 agua 4 etanol 4 acetil e´ter, tanto en el caso de los extractos procedentes de hojas como de frutos. Para todos los extractos, los procedentes de las hojas de myrtus presentaron mayor actividad antioxidante y mayor contenido en polifenoles totales y en flavonoides que los correspondientes extractos de frutos. El contenido total de compuestos feno´licos totales presento´una alta correlacio´n (r 2 ¼ 0,9452) con la actividad antioxidante.

Solvent extraction effects on phytochemical constituents profiles, antioxidant and antimicrobial activities and functional group analysis of Ecballium elaterium seeds and peels fruits

“…The choice of extraction solvent is a crucial step for the assessment of antioxidant activity of extracts, since polarity of solvents determines the recovery of natural antioxidants from herbals (Goulas et al, 2012;Galanakis et al, 2013). These findings were supported by previous studies on Paramignya trimera (L.) (Nguyen et al, 2015), Opuntia ficus-indica (L.) (Ammar et al, 2015), Solanum melongena (L.) (Boulekbache-Makhlouf et al, 2013) and Myrtus communis (L.) (Amensour et al, 2010), which reported that extracts prepared by methanol solvent had higher antioxidant properties than other organic solvents used. Results of the current investigation show that acetone and diethyl ether extracts exhibited lower levels of antioxidant activity.…”

Extratos etanólicos de manga como antioxidantes na alimentação de poedeiras

“…A oxidação lipídica é considerada a deterioração mais importante que ocorre nos alimentos, pois afeta sua qualidade -principalmente o aroma, o sabor e o valor nutricional -e resulta na produção de compostos tóxicos (Amensour et al, 2010). Assim, tendo em vista a proteção dos ovos contra os efeitos da oxidação lipídica, algumas pesquisas têm sido realizadas com antioxidantes sintéticos e naturais na alimentação das aves (Hayat et al, 2010).…”

“…Embora o processo oxidativo em ovos não seja visto como um problema, o aumento da produção de ovos enriquecidos com ácidos graxos poli-insaturados pode aumentar a suscetibilidade à peroxidação. Portanto, há necessidade de estudos que visem ao retardamento desse processo (Radwan et al, 2008;Hayat et al, 2010).A oxidação lipídica é considerada a deterioração mais importante que ocorre nos alimentos, pois afeta sua qualidade -principalmente o aroma, o sabor e o valor nutricional -e resulta na produção de compostos tóxicos (Amensour et al, 2010). Assim, tendo em vista a proteção dos ovos contra os efeitos da oxidação lipídica, algumas pesquisas têm sido realizadas com antioxidantes sintéticos e naturais na alimentação das…”

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

“…Finally, A. absinthium extracts can be novel active drug compounds, as they have antiproliferative, antioxidant, and radical scavenging properties, however additional studies need to be undertaken to carry out the in vivo pharmacological experimentation of this plant [22]. Antioxidants, molecules with a radical scavenging capacity, are considered to exercise a defensive consequence against free radical injury and these molecular components may prevent many chronic diseases like cancer, hepatitis, asthma, atherosclerosis, arthritis, heart disease, and diabetes [70,71]. Currently, many synthetic antioxidants are also used, however these antioxidants have been thought to damage the liver and cause cancer [72].…”