Revue Nature et Technologie
Volume 8, Numéro 1, Pages 02-06
2016-01-30
Global Chemical Composition And Antioxidative Effect Of The Ethanol Extracts Prepared From Globularia Alypum Leaves.
Authors : Touaibia Meriem . Chaouch Fatma Zohra .
Abstract
In this paper, the phenolics content and the antioxidant activity of the ethanol extracts prepared from the leaves of Globularia alypum L were evaluated. These extracts were obtained by two different extraction methods. The composition of polyphenols (198±0.52µg gallic acid equivalent/mg of dry mass) and tannins (30.65±0.11µg tannic acid equivalent/mg of dry mass) was higher in the ethanol extract obtained by soxhlet method, whereas, the macerated ethanolic extract contained high amounts of anthocyanins (35.10±0.23µg cyanidin equivalent/mg of dry mass) and flavonoids (19.26±0.22µg quercetin equivalent/mg of dry mass) which are strongly thermosensitive particles. The extracts were also subjected to a screening for their antioxidant activity using the DPPH assay. The free radical scavenging effect of the macerated ethanol extract (IC50 = 1.31 ± 0.17 mg/ml) was more important than quercetin used as positive control.
Keywords
Globularia alypum L, chemical composition, antioxidant activity, ethanol extracts.
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