ANTIOXIDANT ACTIVITY OF PLANT EXTRACTS CONTAINING POLYPHENOL COMPOUNDS

Cristina POPOVICI, Tatiana CAPCANARI, Olga ZAGARSCHIH, Olga DESEATNICOVA, Rodica STURZA

Abstract

Antioxidants are compounds that can delay or inhibit the oxidation of lipids or other molecules by inhibiting the oxidizing chain reactions [1]. Polyphenol compounds are strong antioxidants, and their antioxidant activities are dependent on their structural properties [2-4]. Recently, interest has increased considerably in finding naturally occurring antioxidants for use in foods to replace synthetic antioxidants, which are being restricted due to their carcinogenicity [5, 6]. The objective of this study was to determine influence of total polyphenol content on the antioxidant activity of herbs extracts.

Two herbs were analysed: lovage and parsley. Extracts were prepared from herbs, dried before extraction by different methods: convection and super-high frequency (SHF) drying. The total content of polyphenols was determined using the Folin-Ciocalteu method and antioxidant activity by the use of DPPH free radical method. The parsley extract was the most abundant source of polyphenols and showed the highest value of antioxidant activity in the group of the studied extracts. There was a direct relationship between the total polyphenol content and antioxidant activity in the extracts of different herbs. Polyphenol compounds are one of the most diverse classes of phytochemicals widely distributed in herbs. Polyphenol compounds found in analyzed herb extracts are a potent source of antioxidants and can be used as dietary supplements.

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