Antioxidant Capacity and Total Phenolic and Flavonoid Contents of Methanolic Extracts of Urtica dioica L. by Different Extraction Techniques

Bеgić, Sаbinа; Horozić, Emir; Alibašić, Hurija; Bjelić, Edita; Seferović, Salih; Kozarević, Ermina Cilović; Ibišević, Merima; Zukić, Amila; Karić, Enida; Softić, Merima

doi:10.9734/irjpac/2020/v21i2330319

Cited by 12 publications

(11 citation statements)

References 41 publications

(43 reference statements)

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“…Figure 2 shows that Soxhlet extraction produces extracts with higher TFC than the extracts obtained by maceration. These results are similar to other studies of the methanol extracts of Urtica dioica [15][16] , the ethanol extract of Vernonia amigdalina 17 and the methanol extract of Rhaponticoides iconiensis 18 . The time needed for Soxhlet extraction is much less than for maceration, which required a minimum of three days.…”

Section: Total Flavonoid Contentsupporting

confidence: 92%

Compound Analysis and Genetic Study of Selected Plectranthus scutellarioides Varieties from Indonesia

Astuti¹,

Perdana²,

Natzir³

et al. 2021

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Section: Total Flavonoid Contentsupporting

confidence: 92%

Compound Analysis and Genetic Study of Selected Plectranthus scutellarioides Varieties from Indonesia

Astuti¹,

Perdana²,

Natzir³

et al. 2021

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“…These values are higher than in commercially available vegetables. A comparison with the literature data is possible for U. dioica; considering our results, many studies have found total phenolic contents to be similar [23,[54][55][56] or higher [31,34,36,57] in leaves. In these latter works, the extraction phase was maximized by treatment at a high temperature (50 • C) or by sonication.…”

Section: Total Phenolic Contentssupporting

confidence: 65%

Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes

et al. 2023

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Background: Along the Alps, the Alpine diet is considered to be one of the most common nutritional models. Next to traditional animal-based products, spontaneous plants of the territory are collected and eaten. Aim: The aim of this study is to evaluate the nutritional features of selected autochthonous plants of the territory and the typical recipe of green gnocchi. Methods: The analyses of proximate composition, carotenoid, total phenol, and mineral contents in raw and cooked plant samples and the chemical composition and in vitro starch digestibility in green and control gnocchi were performed. Results: Except for Aruncus dioicus, all the wild plants contained high levels of carotenoids (15–20 mg/100 g FW), mainly as xanthophylls. Rumex acetosa showed the highest levels of total phenols (554 mg GAE/100 g FW), and Urtica dioica can be considered to be a good dietary source of iron, calcium, and magnesium (4.9, 410, and 72 mg/100 g FW). Cooking significantly decreased the potassium and magnesium contents in all wild species, and total phenols and carotenoids in Aruncus dioicus, Blitum bonus-henricus, and Silene vulgaris (p < 0.05). The slowly digestible fraction of starch (%SDS/available starch), which is inversely correlated to insulin demand, was significantly increased in green gnocchi compared to matched control gnocchi (p < 0.05). Conclusions: Traditional consumption of spontaneous plants in the Alpine regions might increase the dietary intakes of several bioactive substances and contribute to cover the nutritional needs of micronutrients.

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“…In addition, their solubility is contingent on several chemical features including the position of –OH groups, their molecular size, and length of the hydrocarbon chains ( 40 ). Polar solvents are often considered suitable to extract most of the phenolic compounds from plant tissues ( 41 , 42 ). MeOH has been found to be more efficient in extracting high content of low molecular weight phenolics from different plant parts ( 43 ).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

et al. 2022

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Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of Urtica dioica L. (Sisnu), Nasturtium officinale W. T. Aiton (Simrayo), Diplazium esculentum Retz. Sw. (Ningro), and Chenopodium album L. (Bethu) were estimated to have higher TPC [22.73–45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for N. officinale, where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42–14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55–18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27–0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6–9.9 μg AAE/mg of extract). Among the test MeOH extracts, U. dioica demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled U. dioica leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked U. dioica leaves.

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Antioxidant Capacity and Total Phenolic and Flavonoid Contents of Methanolic Extracts of Urtica dioica L. by Different Extraction Techniques

Cited by 12 publications

References 41 publications

Compound Analysis and Genetic Study of Selected Plectranthus scutellarioides Varieties from Indonesia

Compound Analysis and Genetic Study of Selected Plectranthus scutellarioides Varieties from Indonesia

Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

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