ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACT FROM RUMEX CRISTATUS DC

Yıl 2012, Cilt: 2 Sayı: 4, 319 - 326, 01.12.2012

Sibel Kahraman Refiye Yanardag

Öz

Plants have been used for many years as a source of traditional medicine to treat various diseases and conditions. R. cristatus DC (Polygonaceae) is widely spread in Turkey and used as both herbal medicine and food. This study examined the antioxidant activities of ethanolic extract of R. cristatus DC using different tests. The antioxidant activity of ethanolic extract of R. cristatus leaves was analyzed for total phenolic, flavonoid, ascorbic acid and β-carotene contents, reducing power and DPPH radical scavenging activity. The results were compared with natural and synthetic antioxidants. The results suggest that consumption of R. cristatus DC can be beneficial effects due to its antioxidant properties

Anahtar Kelimeler

Antioxidant activity, Rumex cristatus DC, free radicals, scavenging activity

Kaynakça

• Halliwell, B., Hu M.L., Louie, S., Duvall, T.R., Tarkington, B.K., Motchnik, P., Cross, C.E., “Interaction of nitrogen dioxide with human plasma. Antioxidant depletion and oxidative damage”, FEBS Lett., vol. 313(1), pp. 62-66, 1992.
• Gordon, M. H., “Dietary antioxidants in disease prevention”, Natural Product Reports, pp. 265-273, 1996.
• Hu,Y., Xu, J., and Hu, Q., “Evaluation of Antioxidant Potential of Aloe vera (Aloe barbadensis Miller) Extracts”, J. Agric. Food Chem., vol. 51 (26), pp. 7788–7791, 2003
• Ikram, H., “Salt tolerance study in okra (Abelmoschus esculentus L.)”. Ph.D thesis, Dept. of Plant Breeding and Genetics, University of Agriculture, Faisalabad, 2009.
• Riboli, E., Norat,T., “Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk”, Am. J. Clin. Nutr., vol. 78 no. 3, 559-569, 2003.
• Salta, J., Martins, A., Santos, R.G., Neng, N.R., Nogueira, J.M.F., Justino, J., Rauter, A.P., “Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study”, J. Func. Foods, vol. (2), pp. 153–157, 2010.
• Halliwell B., Gutterridge J.M.C., Cross E.C., “Free radicals, antioxidants, and human disease: where are we now?”, J. Lab. Clin. Med., vol.119, pp. 598-620, 1992.
• Willett W.C., “Diet and health: what we should eat?” Science, vol. 264, pp. 532- ,1994.
• Davis, P.H. (ed.), Flora of Turkey and the East Aegean Islands. Edinburgh Univ. Press, Edinburgh, vol. 2, pp. 281-293. 1967-1988.
• Baytop, T., Therapy with medicinal plants in Turkey (Past and Present) Istanbul: Nobel applications, Press, Press, Cambridge:CRC Woodhead Publishing Limited, pp. 22-70, Ferreres, F., Sousa, C., Valentáo, P., Seabra, R.M., Pereira, J.A., Andrade, P.B., “Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds: Phytochemical characterization and antioxidant potential”, Food Chem., vol. 101, pp. 549–558, 2007.
• Slinkard, K., Singleton, V.L., “Total phenols analysis: automation and comparison with manual methods”, Am. J. Enol. Vitic., vol. 28, pp. 49-55, 1977.
• Zhishen, J., Mengcheng, T., Jianming, W., “Research on antioxidant activity of flavonoids from natural materials”, Food Chem., vol. 64, pp. 555-559, 1999.
• Omaye, S. T., Turnbull, J. D., Sauberlich, H. E., “Selected methods for the determination of ascorbic acid in animal cells, tissues and fluids”, Meths. Enzymol., vol. 62, pp. 3-11, 1971.
• Nagata, M., Yamashita, I., “Simple method for simultaneus determination of chlorophyll and carotenoids in tomato fruit” , J. Japan. Soc. Food Sci. and Technol., vol. 39, pp. 925-928, 1992.
• Oyaizu, M., “Studies on products of browning reaction prepared from glucose amine”, Jpn. J. Nutr. , vol. 44, pp. 307-315, Brand-Williams, W., Cuvelier, M.E., Berset, C., “Use of a free radical method to evaluate antioxidant activity”, Lebensm. Wissen Technol.-Food Sci. Technol., vol. 28, pp. 25-30, 1995.
• Chung, S.K., Osawa, T., Kawakishi, S., “Hydroxyl radical scavenging effects of species and scavengers from brown mustard (Brassica nigra)”, Biosci. Biotechnol. Biochem., vol. 61, pp.118-123, 1997.
• Demo A., Petrakis C., Kefalas P., Boskou D., “Nutrient antioxidants in some herbs and Mediterranean plant leaves”, Food Res Int., vol. 31, pp. 351-354, 1998.
• Balasundram, N., Sundram, K., and Saman, S., “Phenolic compounds in plants and agro-industrial activity, occurrence, and potential uses”, Food Chem., vol. 99, pp. 191- 203, 2006.
• Duh, P.D., Y.Y. Tu and G.C. Yen, “Antioxidant activity of water extract of harng jyur (Chrysanthemum morifolium Ramat)”, Lebensm. Wiss. Technol., vol. 32, pp. 269-277, Yanishlieva-Maslarova, N.V., Inhibiting oxidation. In J. Pokorny, N.Yanishlieva & MH Gordon (Eds.), Antioxidants in food: Practical Hertog, M.G.L., Holman, P.C.H. and Katan, anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands”, J. Agric. Food Chem., vol. 40, pp. 2379-2383, 1992.
• “Comparative in vitro and in vivo effects of antioxidants”, Food Chem Toxicol., vol. 37, pp. 1015-1025, 1999. Phillips, B.J.,
• Stahl, W., Sies, H., “Bioactivity and protective effects of natural carotenoids”, Biochem Biophysic Acta, vol. 174, pp. 101- , 2005.
• Jimenez-Escrig, A., Jimenez-Jimenez, I., Sanchez-Moreno, C., & Saura-Calixto, F., “Evaluation of free radical scavenging of dietary carotenoids by the stable radical 2,2- diphenyl-1-picrylhydrazyl”, J. Sci. Food and Agric., vol. 80, pp. 1686–1690, 2000.
• Huang, D., Ou, B., & Prior, R. L., “The chemistry behind antioxidant capacity assays”, J.Agric. Food Chem., vol. 53, pp. 1841−1856,
• Prior, R. L., Wu, X., & Schaich, K., “Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements”, J. Agric. Food Chem., vol. 53, pp. 4290−4302, 2005.
• Yildirim, A., Mavi, A., Kara, A., “Determination antimicrobial activities of Rumex crispus L. antioxidant and “Nitric oxide: and pharmacology”, Deighton, N., Brennan, R., Finn, C., & Davies, H. V., “Antioxidant properties of domesticated and wild Rubus species”, J. Sci. Food −1313,2000. vol. , pp.
• Heinonen, M., Lehtonen, P. J., & Hopla, A., “Antioxidant activity of berry and fruit wines and liquor”, J. Agric. Food Chem.