Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

Silva, Layzon Antonio Lemos da; Pezzini, Bianca Ramos; Soares, Luciano

doi:10.4103/0973-1296.149721

Cited by 105 publications

(42 citation statements)

References 11 publications

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“…Similar to total polyphenols, total lavonoids can be measured by spectrophotometry methods, and the AlCl 3 method [128,129] is the most vulgarized method used to determine the total lavonoid content. Vanillin and 4-(dimethylamino)-cinnamaldehyde (DMCA) assays are often used to determine the level of proanthocyanidins, in which the lavonoid catechin is used as standard [130,131].…”

Section: The Classical Colorimetric Methodsmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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Section: The Classical Colorimetric Methodsmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…A standard calibration curve with quercetin was built to quantify flavonoids on the aqueous fraction F3 (Ivanova-Petropulos et al 2010;Hossain et al 2013). Quercetin was measured in C. haematocephala flower extract, because flavonoids have been found in the form of quercetin in mimosaceae and fabaceae species (Sulaiman and Balachandran 2012;da Silva et al 2015). F3 was chosen, because it showed high inhibiting effects on germination and radicle elongation of target species.…”

Section: Qualitative and Quantitative Analysismentioning

confidence: 99%

Allelopathic properties of Calliandra haematocephala Hassk. extracts and fractions as an alternative for weed management in quinoa and rice crops

et al. 2020

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In this study, aqueous extracts of Calliandra haematocephala Hassk. leaves and inflorescences were tested on seeds of quinoa (Chenopodium album L.) and rice (Oryza sativa L.), and on some of the most noxious-associated weeds, Chenopodium album L. and Holcus lanatus L. in quinoa, and Echinochloa crus-galli (L.) P. Beauv., Echinochloa colona L., Eclipta prostrata L. and Rottboellia cochinchinensis (Lou.) W.D. Clayton in rice. The objectives were to identify extract concentrations at which 50 and 90% of germination (GR [50,90]) and radicle elongation (RR [50,90]) were inhibited, to fractionate inflorescence extracts for facilitating identifying the chemical group causing allelopathic effects, and to evaluate the fraction showing the stronger weed suppression effects and the least crop damage. Increasing extract concentration rates (0, 6.25, 12.5, 25, 50 and 100% crude extract) were applied to seeds of target crops and weeds. Flower extracts at rates < 0.30 produced GR [50] and RR [50] on H. lanatus, and GR [90] and RR [90] in C. album, while quinoa seeds were not affected. Rice and its target weeds were minimally affected by flower extracts, whereas radicle elongation of all species was significantly reduced. A concentration rate > 0.52 caused the RR [50] on rice and all its target weeds. Fractions were quantitatively and qualitatively analysed to detect phytochemical groups, using specific chemical reagents and thin-layer chromatography (TLC). The fraction F3 from aqueous flower extract showed a high content of flavonoids, assumed as the potential allelochemical substance. Total flavonoid content in F3 was quantified as 2.7 mg of quercetin per g F3, i.e., 12.8 mg of quercetin per g of inflorescence material. Additionally, field equivalent extract rates obtained from the harvested fresh inflorescence biomass could be determined. These rates ranged between 90 and 143 mL l −1 of F3 aqueous fraction, while for ethanol F3 were 131 mL l −1. Our results are encouraging for finding sustainable and ecologically friendly alternatives for weed management in crops of high nutritional value, contributing also to counteract the growing problem of herbicide resistance.

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“…Then, the flavonoid content of the extracts was determined. Total flavonoid content as rutin equivalent in an ethanol-aqueous extract was performed using spectrometric method (6,7). The method was based on the flavonoids ability to form complexes with aluminium chloride solution in ethanolaqueous medium.…”

Section: Extract Preparationmentioning

confidence: 99%

Phytochemical analysis and anti-inflammatory activity of Cladophora aegagropila extract

Aleksandrova

Nesterkina

Gvozdii³

et al. 2020

J Herbmed Pharmacol

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Introduction: The aim of this research is centered on phytochemical analysis and anti-inflammatory activity of Cladophora aegagropila extract. Methods: Total flavonoid content in the appropriate ethanol extract of C. aegagropila was determined using the spectrometric method. Anti-inflammatory activity was evaluated by the models of carrageenan-induced and allyl isothiocyanate-induced (AITC-induced) inflammation of hind limb in rats. Experimental animals were divided into 3 groups, 5 animals each: 1st group – control; the animals without therapy of induced inflammation, 2nd group – animals were treated with application of 5% ointment containing C. aegagropila; 3rd group – animals were treated with application of 5% ibuprofen. Evaluation of anti-inflammatory activity was performed by determination of dynamic change of thickness and volume of affected animal limb for carrageenan-induced inflammation for 8 days (with daily registration of records), and for AITC induced inflammation for 24 h (with registration of records after 30 min, 1 h, 2 h, 3 h, 6 h and 24 h since phlogogen was introduced). Results: Flavonoids content in C. aegagropila extract varied depending on ethanol concentration: usage of 40% ethanol led to 18.2 mg of flavonoid recovery on 1.0 g of dry raw material; 70% ethanol – 39.5 mg and 96% ethanol – 35.5 mg. Therapy of 5% ointment based on C. aegagropila extract decreased inflammatory response caused by the subplantar introduction of the corresponding phlogogen. Conclusion: The ointment from C. aegagropila extract shows anti-inflammatory activity by inhibiting inflammation caused by AITC and carrageenan.

show abstract

Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves

Cited by 105 publications

References 11 publications

Phenolics in Foods: Extraction, Analysis and Measurements

Phenolics in Foods: Extraction, Analysis and Measurements

Allelopathic properties of Calliandra haematocephala Hassk. extracts and fractions as an alternative for weed management in quinoa and rice crops

Phytochemical analysis and anti-inflammatory activity of Cladophora aegagropila extract

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