In Vitro Antioxidant Activities of Methanol Extracts of Three Achillea Species from Turkey

Year 2021, Volume: 8 Issue: 2, 483 - 490, 31.05.2021

Zehra Tekin F. Zehra Küçükbay , Ahmet Dikme

https://doi.org/10.18596/jotcsa.867455

Cited By: 1

Abstract

In this study, total phenolics and flavonoid compounds of methanol extract concentrations of three medicinal plant, Asteraceae (Compositae) L. genus that are grown in Turkey and belong to the genus Achillea, were determined with the goal of measuring their antioxidant activities. Antioxidant capacity was measured by widely used iron reducing power, DPPH radical scavenging activity and metal chelating capacity. The antioxidant activities of the achillea extracts used in the study were compared with the standard antioxidants (BHA, BHT and α-tocopherol), which were frequently used as antioxidant food additives. According to the free radical scavenging activity antioxidant results, all the extracts exhibited higher DPPH radical scavenging activity than the standards used. The extract from A.boissieri showed remarkable 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (68.51% at 37.5 μg/mL) comparable with synthetic antioxidants. The ferric reducing antioxidant power was found to be moderate in methanolic extract of Achillea species, whereas the chelating capacity of the extracts were found to be lower as compared to the standards. In addition, total phenolic, flavonoid and flavonol content of all extracts were measured spectrophotometrically and the results were expressed as "gallic acid equivalent" or "quercetin equivalent". The total phenolic content was expressed as equivalents of gallic acid and the results were observed to range from 11.86 to 23.63 mg/g dry extract weight. The total flavonoid concentrations of Achillea extracts were expressed as quercetin equivalent. Flavonoid content ranged from 15.05 to 29.70 mg/g. Total flavonol concentrations of the extracts were determined to be between 5.92 and 7.20 mg/g in terms of quercetin equivalent. This study showed that Achillea L. species, which has been used for treatment in Anatolia for years, can be used as a potential natural antioxidant source.

Keywords

Phenolic content, , Flavonoid Content, Antioxidant Activity, Achillea L. species

Supporting Institution

We would like to thank Inönü University Scientific Research Projects Commission Chair for their support for the thesis with the project numbered TLO-2020-2029 as undergraduate thesis.

Project Number

TLO-2020-2029

Thanks

Special thanks to Prof.Dr. Turan Arabacı for identification of the Achillea species.

References

• 1. Cheeseman KH., Slater TF., An introduction to free radicals chemistry, British Medical Bulletin, 1993; 49; 481–93.
• 2. Martínez-Cayuela M., Oxygen free radicals and human disease, Biochimie, 1995; 77; 147-61.
• 3. Phaniendra A., Jestadi DB., Periyasamy L., Free Radicals: Properties, Sources, Targets, and Their Implication in Various Diseases, Indian Journal of Clinical Biochemistry, 2015; 30(1); 11–26. http://doi.org/10.1007/s12291-014-0446-0)
• 4. Rahman K., Studies on free radicals, antioxidants and cofactors, Clinical Interventions in Aging, 2007; 2(2); 219-236.
• 5. Devasagayam TP., Tilak JC., Boloor KK., Sane KS., Ghaskadbi SS., Lele RD., Free radicals and antioxidants in human health: Current status and future prospects, The Journal of the Association of Physicians of India, 2004; 52; 794-804.
• 6. Möller P., Loft S., Dietary antioxidants and beneficial effect on oxidatively damaged DNA, Free Radical Biology and Medicine, 2006; 41; 388–415.
• 7. Krishnaiah D., Sarbatly R., Nithyanandam R., A review of the antioxidant potential of medicinal plant species, Food and Bioproducts Processing, 2011; 89; 217–33.
• 8. Katarzyna S., Anna B-K., Natalia V., Anna G-C., Sebastian G., Phenolic Composition of the Leaves of Pyrola rotundifolia L. and Their Antioxidant and Cytotoxic Activity, Molecules. 2020; 25(7); 1-16.
• 9. Si XT., Zhang ML., Shi QW,. Kiyota H., Chemical constituents of the plants in the genus Achillea, Chemistry & Biodiversity, 2006; 3: 1163–1180.
• 10. Baser KHC., Buchbauer G., Handbook of Essential Oils: Science, Technology and Applications, Second Edition New York: CRC Press, 2015 9781466590465, p 52-53.
• 11. Yeşilada E., Honda G., Sezik E., Tabata M., Goto K., Ikeshiro Y., Traditional medicine in Turkey IV. Folk medicine in the Mediterranean subdivision, Journal of Ethnopharmacology, 1993; 39; 31-38.
• 12. Baytop T. Türkiye’de Bitkiler ile Tedavi. Phytoterapy in Turkey (2 nd Edition.), Nobel Tıp Printing Press (1999) Istanbul.
• 13. Singleton VL., Orthofer R., Lamuela-Raventos, RM., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, Methods in Enzymology, 1999; 299; 152-78.
• 14. Zhishen J., Mengcheng T., Jianming W., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chemistry, 1999; 64; 555-59.
• 15. Yermakov AI., Arasimov VV., Yarosh, NP., Methods of biochemical analysis of plants. Leningrad, Russia: Agropromizdat, 1987.
• 16. Blois MS., Antioxidant determinations by the use of a stable free radical, Nature, 1958; 181; 1199-200.
• 17. Oyaizu M., Studies on Product of Browning Reaction Prepared from Glucose Amine, Japanese Journal of Nutrition 1986; 44; 307-315.
• 18. Carter P., Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Analytical Biochemistry 1971; 40; 450-458.
• 19. Stookey LL., Ferrozine-A new spectrophotometric reagent for iron, Analytical Chemistry, 1970; 42(7); 779–781.
• 20. Priyadarsini KI., The Chemistry of Curcumin: From Extraction to Therapeutic Agent, Molecules, 2014; 19(12); 20091–20112.
• 21. Sun Y., Qiao L., Shen Y., Jiang P., Chen J., Ye X.; Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits, Journal of Food Science, 2013; 78(1); C37-C42.
• 22. Alasalvar C., Grigor JM., Zhang D., Quantick PC., Shahidi F., Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties, Journal of Agricultural and Food Chemistry, 2001; 49(3);1410-1416.
• 23. Rocha LD., Monteiro MC., Anderson JT., Anticancer properties of hydroxycinnamic acids-A Review. Cancer and Clinical Oncology, 2012; 1; 109-121.
• 24. Tanaka T., Tanaka T., Tanaka M., Potential Cancer Chemopreventive Activity of Protocatechuic Acid, Journal of Experimental & Clinical Medicine, 2011; 3; 27–33.
• 25. Davis CB., Markey CE., Busch MA., Busch KW., Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data, Journal of Agricultural and Food Chemistry, 2007; 55(15); 5925-5933.
• 26. Boz H., Phenolic Amides (Avenanthramides) in Oats – A review, Czech Journal of Food Sciences, 2015; 33(5); 399–404.
• 27. Peterson DM., Hahn MJ., Emmons CL., Oat avenanthramides exhibit antioxidant activities in vitro, Food Chemistry, 2002; 79; 473–478.
• 28. Chen CY., Milbury PE., Kwak HK., Collins FW.,Samuel P., Blumberg JB., Avenanthramides and phenolic acids from oats are bioavailable and act synergistically with vitamin C to enhance hamster and human LDL resistance to oxidation, The Journal of Nutrition, 2004; 134; 1459-1466.
• 29. Hassan MH.,, Edfawy M., Mansour A., Hamed AA., Antioxidant and antiapoptotic effects of capsaicin against carbon tetrachloride-induced hepatotoxicity in rats, Toxicology and Industrial Health, 2011; 28(5); 428-438.
• 30. Turkoglu I., Turkoglu S., Celik S., Kahyaoglu M. Anti-oxidant and anti-microbial activities of Turkish endemic Achillea species. African Journal of Microbiology Research, 2010; 4; 2034–2042.
• 31. Barış O., Güllüce M., Şahin F., Özer H., Kılıç H., Özkan H., Sökmen M., Özbek T., Biological activities of the essential oil and methanol extract of Achillea biebersteinii Afan. (Asteraceae), Turkish Journal of Biology, 2006; 30; 65-73.
• 32. Deniz B., Kızıl M., Aytekin Ç., Kızıl G., Yavuz M., Çeken B., Ertekin AS., In Vitro Antimicrobial and Antioxidant Activity of Ethanol Extract of Three Hypericum and Three Achillea Species From Turkey, International Journal of Food Properties, 2011; 14; 339-355.