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

Abstract

The anti-oxidative potential of extracts from two Iranian medicinal plants, Oliveria decumbens and Capparis spinosa, is assessed in this study. The Oliveria genus is part of the Apiaceae family and contains only one species, O. decumbensVent. Capers are either wild or cultivated plants that are found in many tropical and subtropical countries. Oliveria decumbens and Capparis spinosa aerial parts were dried and ground. The herbal solution was then created by combining herbal powder and methanol. Finally, the total antioxidant capacity of the plants was determined using the Ferric Iron Reducing Antioxidant Power (FRAP) assay and the ELISA reader at 570 nm. The total antioxidant capacities of O. decumbens, C. spinosa fruit, and C. spinosa leaves, respectively, were 3.82 mmol Fe2+/L, 1.96 mmol Fe2+/L, and 1.65 mmol Fe2+/L. These plants' essential oils are secondary metabolites that are widely used in the food, pharmaceutical, and health industries as antioxidant and antimicrobial compounds. In general, the traditional Iranian edible plants studied are good sources of natural antioxidant compounds.

Evaluation of Phytochemical Properties and Antioxidant Activity of Methanol Extract of Ziziphus Spina-Christi, Satureja Khuzistanica, and Salvia Rosmarinus Using FT-IR Method

“…Therefore, it is necessary to study and explore traditional medicinal herbs for antioxidant and free radical scavenging potential and also for bioactive components such as polyphenol, and flavonoids as a basis for additional research (Saki et al, 2023;Altememy et al 2022;Baniesmaeeili et al 2023;Eftekhari et al, 2022;Ebrahimi et al, 2022). Recently, the application of natural antioxidants has been promoted dramatically because synthetic antioxidants may have carcinogenic effects on food products (Bahmani et al 2022;Darvishi et al, 2022). Morever, the antioxidant effect of various phytochemicals in the medicinal plant has been reported (Dokhani et al, 2022;Falahi et al, 2019).…”

Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

“…Although nitrite performs these tasks well, it is important to minimize the intake of these substances in the diet due to the formation of mutagenic and carcinogenic nitrous compounds ( Chamandoost et al, 2016 ; Yazdanfar et al, 2023 ). Spices and herbs are excellent sources of natural antioxidants and can serve as a great alternative to conventional synthetic antioxidants ( Altememy et al, 2022a ; Altememy et al, 2022b ; Bahmani et al, 2022 ; Darvishi et al, 2022 ; Falahi et al, 2019 ; Kovsari et al, 2024 ; Manzoor et al, 2022 ; Rezagholizade-Shirvan et al, 2023 ; Saki et al, 2023 ; Saki et al, 2022 ; Shahzamani et al, 2023 ).…”

“…It is known that the antimicrobial activity of essential oils in food systems is reduced compared to the laboratory environment due to the presence of fats, carbohydrates, proteins, and salt, and different pH values. Therefore, larger amounts of these compounds need to be used in food systems, which can alter the sensory characteristics of the product ( Abdi-Moghadam et al, 2023 ; Alirezalu et al, 2019 ; Darvishi et al, 2022 ; Rezagholizade-Shirvan et al, 2023 ; Rezagholizade-shirvan et al, 2023a ; Rezagholizade-shirvan et al, 2022 ; Sadighara et al 2016 ; Shokri et al, 2023 ).…”