Antioxidant activity of aqueous extracts from dill fruit (Anethi fructus) obtained by different extraction techniques

Abstract

The antioxidant activity of aqueous extracts from dill fruit (Anethum graveolens L.) using DPPH, FRAP and FIC methods was investigated in this work. Aqueous extracts from dill fruit were obtained using different extraction techniques (maceration, reflux extraction, ultrasonic extraction, Soxhlet and Tillepape extraction). The aqueous extract obtained by Soxhlet extraction showed the highest antioxidant activity, independently of the applied antioxidant methods. There was a positive linear correlation between total phenolics and flavonoids content with the antioxidant activity. The presented results indicate that the bioactive substances, phenols and flavonoids, are probably mainly responsible for the antioxidant activity of the analyzed extracts. Also, the presented results suggest that aqueous extracts from dill fruit are a potential source of natural antioxidants as an alternative to synthetic additives.

Mycotoxicological and physicochemical study of infant flour marketed in south-west of Algeria and anti-mycotoxin effect of the aqueous extract of Anethum graveolens L.

“…Bhatnagar et McCormick [38] les extraits obtenus à partir des parties supérieures de plantes possèdent la capacité de supprimer la croissance des champignons toxinogènes et par A. Khaldi et al J Fundam Appl Sci.…”

“…2020, 12(3), 1172-1190 1186 conséquent, la production de toxines dans les supports synthétiques. Ils peuvent aussi bloquer entièrement la biosynthèse des mycotoxines [38]. Hua et al [39] ont rapporté que les composés phénoliques inhibent au début plutôt qu'à la fin des étapes de la voie de biosynthèse d'AFB1.…”