Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features
- 21 August 2007
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 87 (14), 2638-2647
- https://doi.org/10.1002/jsfa.3023
Abstract
BACKGROUND: Aqueous extracts of most medicinal plants traditionally employed in Portugal (at the ratio of 1 g plant: 110 mL water) have been assayed for total antioxidant capacity and phenol content, in order to elucidate their claimed medicinal features. RESULTS: The antioxidant activity was assessed by the ABTS•+ method; the ascorbic acid equivalent values ranged from 1.4280 ± 0.1261 g L−1 for avocado (Persea americana (Lauraceae)) obtained by infusion of powder, down to 0.0027 ± 0.0012 g L−1 for olive (Olea europaea (Oleaceae)) obtained by infusion of leaves. Total phenol content was determined by the Folin–Ciocalteu procedure; the gallic acid equivalent values ranged from 0.5541 ± 0.0289 g L−1 for avocado obtained by infusion of powder, down to 0.0053 ± 0.0014 g L−1 for olive obtained by boiling leaves. A good correlation between total antioxidant capacity and total phenol content was found. CONCLUSION: The method of powder infusion should be chosen if high concentration of antioxidants are sought. On the other hand, a high antioxidant capacity and a high phenol content correlate well with the empirically established (and widely publicised) capacity to treat respiratory infections. Copyright © 2007 Society of Chemical IndustryKeywords
This publication has 35 references indexed in Scilit:
- Determination of active components in rosemary by capillary electrophoresis with electrochemical detectionJournal of Pharmaceutical and Biomedical Analysis, 2005
- Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and MelanoidinsJournal of Agricultural and Food Chemistry, 2005
- The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry, 2005
- Hepatoprotective effects of Hibiscus, Rosmarinus and Salvia on azathioprine-induced toxicity in ratsLife Sciences, 2005
- Determination of phenolic antioxidant compounds produced by calli and cell suspensions of sage (Salvia officinalisL.)Journal of Plant Physiology, 2003
- Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbsFood Chemistry, 2003
- Rosmarinic acidPhytochemistry, 2003
- Mechanism of protection by epicatechin against tert-butylhydroperoxide induced oxidative cell injury in isolated rat hepatocytes and calf thymus DNAProcess Biochemistry, 2002
- Antioxidant Activity of Plant Extracts Containing Phenolic CompoundsJournal of Agricultural and Food Chemistry, 1999
- Factors Influencing the Antioxidant Activity Determined by the ABTS•+Radical Cation AssayFree Radical Research, 1997