Determination and Evaluating the Antioxidant Properties of Ziziphus nummularia (Burm.f.) Wight & Arn., Crataegus pontica K.Koch and Scrophularia striata Boiss

Abstract

R ESEARCHERS have shown an increasing attention to the use of medicinal plants because of their beneficial effect on human health. The antioxidant properties of medicinal plants is a strong reason to use them in the food and pharmaceutical industries. Hence, the aim of this study was to evaluate the antioxidant properties of Ziziphus nummularia, Crataegus pontica and Scrophularia striata. Aerial parts of Ziziphus nummularia, Crataegus pontica and Scrophularia striata were dried and ground. Then, plant samples were prepared using homogenizing plant powders in methanol solution. Finally, the total antioxidant capacity of the plants was assessed by ferric iron reducing antioxidant power (FRAP) assay.The results indicated that the total antioxidant capacity was found as 3.16, 2.95 and 1.14 mmol Fe 2+ /L for Ziziphus nummularia, Crataegus pontica and Scrophularia striata, respectively. According to our results, Ziziphus nummularia, Crataegus pontica and Scrophularia striata showed a potent antioxidant activity. It is recommended that utilization of Ziziphus nummularia, Crataegus pontica and Scrophularia striata in food and pharmaceutical industries could possibly possess beneficial health effects.

Measurement of Phenolic Compounds by Spectrometry and Chromatography in Lime Juices

“…Flavonoids are polyphenolic substances isolated from a wide range of plants with many health-related properties due to their high antioxidant capacity [1,2]. ey exhibit various physiological properties such as anti-in ammatory, antiallergic, anticarcinogenic, antihypertensive, and antiarthritic activities [3][4][5][6][7]. Because of the commercial value and importance of avonoids as contributors to the bene cial health e ects of citrus fruit, much e ort has been invested in the isolation and characterization of avonoid components in industrially processed juices [8].…”

Evaluation of the total antioxidant capacity of <em>Oliveria decumbens</em> and <em>Capparis spinosa</em>

“…20 Collected plants were cleaned and then dried in the open air in the darkness. The antioxidant testing solution was prepared using the method described by Dokhani et al 21 The characteristics of the medicinal plants used in this study are specified in Table 1.…”

“…The total antioxidant capacity of the plants was assessed by Ferric Iron Reducing Antioxidant Power (FRAP) assay of Naxifer kit. 21 The amount of 2.2 mLof Reagent 2b (R2b) solution (Naxifer, Iran) was added to the parent R2a solution and vortexed until complete dissolution, obtaining the Reagent 2 (R2) solution. It was then mixed in a ratio of 1:1, again vortexed 5 times, and added to Reagent 1 (R1) solution.…”

“…The resulting was the working solution of the antioxidant kit. 21 Standard solutions from kit of 0, 0.2, 0.4, 0.6, 0.8 and 1 µL were also prepared and added to microplate wells 1, 2, 3, 4, 5, and 6, respectively (well number 1 had no standard or zero concentration). 21 Themicroplate was then incubated for 30 minutes at 35° C, and finally read at 570 nm with the Elisareader.…”

“…21 Themicroplate was then incubated for 30 minutes at 35° C, and finally read at 570 nm with the Elisareader. 21…”