IN VITRO EVALUATION OF ANTIOXIDANT CAPACITY OF ALGERIAN ORIGANUM PLANT BY SPECTROPHOTOMETRICAL AND ELECTROCHEMICAL ASSAYS
Keywords:
Origanummajorana, Origanumvulgare, DPPH, Voltammetry cyclicAbstract
Objective: The aim of the present study was to evaluate the antioxidant capacity and total phenolic of ethanolic extracts of two plants; Origanummajoranaand Origanumvulgare.
Methods: Total phenolic was estimated by the Folin-Ciocalteu method. The antioxidant capacity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method forspectrophotometrical technique and cyclic voltammetry for electrochemical assay.
Results: According to the results leaves extracts have very important values for polyphenols (266.86 mg GAE/g and 194.78 mg GAE/g) and high antioxidant activity; DPPH (IC50= 1.37 mg/L and IC50= 1.53 mg/L) for species majorana, and vulgare respectively. The antioxidant capacity of two species of Origanum was measured using ascorbic acid equivalent antioxidant capacity assays. The O. majorana extract showed the highest antioxidant capacity (292.97mg/g) followed by O. vulgare extract (163.64mg/g).
Conclusion: The results show that the antioxidant capacity expressed in terms of ascorbic acid equivalent antioxidant capacity obtained from electrochemical experiments (cyclic voltammetry) is higher than that obtained from spectrophotometrical experiments using DPPH. This outcome can be attributed to the overestimation of the total polyphenolic contents due to the interferences of other non-phenolic species.
Downloads
References
McGee H. On food and cooking. Revised ed. New York: Scribner; 2004. p. 884.
Capecka E, Mareczek A, Leja M. Antioxidant activity of fresh and dry herbs of someLamiaceae species. Food Chem 2005;93(2):223-6.
Dragland S, Senoo H, Wake K, Holte K, Blomhoff R. Several culinary and medicinal herbs are important sources of dietary antioxidants. J Nut 2003;133(5):1286-90.
Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spices extracts and characterization of their phenolic constituents. J Agricultural Food Chem 2005;53(20):7749-59.
Yanishlieva NV, Marinova E, Pokorný J. Natural antioxidants from herbs and spices. Eur J Lipid Sci Technol 2006;108(9):776-93.
Vichi S, Zitterl-Eglseer KMJ, Franz C. Determination of the presence of antioxidantsderiving from sage and oregano extracts added to animal fat by means of assessment of theradical scavenging capacity by photochemiluminescence analysis. Nahrung/Food 2001;45(2):101-4.
Pellegrini N, Serafini M, Salvatore S, Del Rio D, Bianchi M, Brighenti F. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italyassessed by three different IN VITRO assays. Mol Nutr Food Res 2006;50(11):1030-8.
Beddows CG, Jagait C, Kelly MJ. Preservation of alpha-tocopherol in sunflower oil by herbs and spices. Int J Food Sci Nutr 2000;51(5):327-39.
Benchikha N. Etude approfondie de quelques huiles essentielles en vue de leur utilisation dans l’industrie pharmaceutique, PHD thesis es–sciences, Univ. Biskra. Algeria; 2010.
Benchikha N. Extraction and antioxidant activities of two species origanum plant containing phenolic and flavonoid compounds J. Fund App Sci 2013;5(1):20-128.
Rebiai A, Lanez T, Belfar ML. Int J Pharmacol 2011;7(1):113-8.
Campanella L, Favero G, Persi L, Tomassetti M. J Pharm Biomed Anal 2001;24:1055-64.
Cosio MS, Buratti S, Mannino S, Denedetti S. Food Chem 2006;97:725–31.
Saha MA, Alia M, Rebiai A, Lanez T. J Fun App Sci 2011;3(2):35-43.
Moreira L, Dias LG, Pereira JA. Antioxidant properties, total phenols and pollenanalysis ofpropolis samples from Portugal. Food Chem Toxicol 2008;46:3482-5.
Hatano T, Kagaw H, Yasuhara T. Two new flavanoid and other constituents inlicorice root: their relative astringency and radical scavenging effects. Chem Pharm Bull 1989;36:2090-7.
Falleh F, Ksouri K, Oueslati S. Interspecific variability of antioxidant activities and phenolic composition in Mesembryanthemum genus. Food Chem Toxicol 2009;47:2308-13.
Laskar RA, Roy IN, Begum NA. Food Chem 2010;122:233–7.
Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jpn J Nutr 1986;44:307–15.
Liu HY, Qiu NX, DingH H. Polyphenols contents and antioxidant capacity of 68Chinese herbals suitable for medical or food uses. Food Res Int 2008;41:363–70.
Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agricultural Food Chem 2001;49(11):5165-70.
Julia V, Mario R, Maria Cecili L. Polyphenol input to the antioxidant activity of yerbamate (Ilex paraguariensis) extracts. LWT-Food Sci Technol 2012;45:28-35.
Neha B, Harinder SO, Dewinder SU. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res Int 2011;44:391-6.
Vichi S, Zitterl-Eglseer KM J, Franz C. Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photo chemiluminescence analysis. Nahrung/Food 2001;45(2):101-4.
Castilho PC, Savluchinske-Feio S, Wein hold TS, Gouveia SC. Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal. Food Control 2012;23:552-8.
Markowicz Bastos DH, Saldanha LA, Catharino RR, Sawaya ACHF, CunhaI BS, Carvalho PO, et al. Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Cameliasinensis) Extracts. Mol 2007;12:423-32.
Lanez T, Rebiai A. Development of an electrochemical method for the measurement of antioxidant capacity of pure compounds and natural substances extracts, ILCPA; 2013. p. 51.
Djouadi A. Evaluation de l’activité antioxydante des polyphénols extraits de deux variétés de Solanummelongena L. de la région d’El-Oued par voltampérométrie cyclique et ondes carrées, academic master, Univ. of El-oued, Algeria; 2012.