Comparison of Total Phenolic Compounds and Antioxidant Capacities of Ethanol and Methanol Extracts of Pistacia vera L., Prunus dulcis and Rhus coriaria L. Leaves

Abstract

Pistacia vera L., Prunus dulcis, and Rhus coriaria L. are among the plants frequently cultivated in the Gaziantep region of Turkey. The aim of this study is to determine the total phenolic content of ethanol and methanol extracts of the leaves of these three plants at different concentrations using DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (Ferric Ion Reducing Antioxidant Power), and CUPRAC (Cu2+ Ion Reducing) methods. Ethanol and methanol extracts were obtained from the leaves of Pistacia vera L., Prunus dulcis, and Rhus coriaria L. The Folin-Ciocalteu Reagent (FCR) was used to determine the total phenolic component levels in these three plants. DPPH, FRAP, and CUPRAC techniques were used to evaluate antioxidant activities. To calculate the equivalent antioxidant capacity of the extracts, different reference sample concentrations in the range of 50, 125, and 250 g/mL were prepared. As a result, it was found that the antioxidant capacity increased with concentration. The FRAP test and total phenolic content were found to be highest in the methanol extract of the P. vera L. plant. It was found that the inhibition value of P. vera L. leaves in the ethanol extract was high. It has been determined that the ethanol extract of R. coriaria L. leaves has the highest reducing property for Cu2+ using the CUPRAC method.

Keywords

• Antioxidant
• Pistacia vera L.
• Prunus dulcis
• Rhus coriaria L. Total phenolic content

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