Assessment of Total Phenolic Content and Antioxidant Activity of Ficus carica and Olea europaea L. Leaves Extracts

Author(s): Abderrahim Benslama*, Amirouche Deghima, Nadjat Righi.

Journal Name: Current Nutrition & Food Science

Volume 15 , Issue 6 , 2019

Become EABM
Become Reviewer

Graphical Abstract:


Abstract:

Background: Ficus carica and Olea europaea are two medicinal plants which are widely distributed in Algeria, and used in food and traditional medicine.

Objective: The objective of this work is the evaluation of the antioxidant capacity of different extracts of F. carica and O. europaea, for ends of flora valorization in Algeria.

Methods: The dried leaves of the concerned plants Ficus carica and Olea europaea were submitted to sequential extraction with solvents of increasing polarity to give hexane, chloroform, ethyl acetate and methanolic extracts. The total phenolic and flavonoids were determined spectrophoto-metrically. The antioxidant activity of extracts was evaluated using 1,1’-Diphenyl-1-Picrylhydrazyl (DPPH) radicalscavenging and ferric reducing power test.

Results: The results of the quantitative analysis show that the Methanolic Extract (ME) gives the highest yield with 16.43% and 19.98% for F. carica and O. europaea respectively. The analysis show that the highest amount of phenolic compounds was recorded in the ME of O. europaea (171.40±6.79 µg GAE/ mg E), when the the highest amount of flavonoids was recorded in the CHE of the F. carica (34.06± 0.05 µg QE/ mg E). In addition, the results show that the Ethyle Acetat Extract (EAE) exhibit the highest antiradical activity against DPPH free radical with an EC50=45.21±1.12 and 8.20±0.37 µg/ml for F. carica and O. europaea, respectively. Moreover, the EAE of the two plants present the highest reducing effect compared to other extracts at concentration of 200 µg/ml.

Conclusion: The obtained results revealed the presence of a strong correlation between the antioxidant activity of the extract and its total phenolic content. Furthermore, they reported that the EAE have a considerable antioxidant capacity. This can be considered as an alternate natural source of antioxidants used generally as additives in food and pharmaceutical preparation.

Keywords: Antioxidant activity, Ficus carica, free radical, olea europaea, phenolic compounds, reducing power.

[1]
Benzie IFF, Wachtel-Galor S. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. Boca Raton, (FL): CRC Press 2011.
[2]
Markkam K, Harinder PS, Siddhuraju P, Becker K. Plant secondary metabolites. 3rd ed. New Jersey, USA: Humana Press Inc. 2007.
[3]
Ramon R. Oxidative Stress and Antioxidants: Their Role in Human Disease. 3rd ed. UK: Nova Biomedical Books 2009.
[4]
Dubey NK. Plants as a Source of Natural Antioxidants. India: CAB International 2015.
[5]
Hoffmann D. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, USA: Healing Arts Press 2003.
[6]
Andersen M, Moksheim O, Kenneth R, Markham R. Flavonoids Chemistry, Biochemistry and Applications. USA: CRC Press 2010.
[7]
Singleton VL, Rossi JA. Colorimetry of total phenolics whith phosphomolibdic-phosphotungstic acids reagents. Am J Enol Vitic 1965; 16: 144-58.
[8]
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem 2006; 97: 654-60.
[9]
Shen Q, Zhang B, Xu R, Wang Y, Ding X, Li P. Antioxidant activity in vitro of selenium-contained protein from the se-enriched Bifodobacterium animalis 01. Anaerobe 2010; 16: 380-6.
[10]
Benslama A, Harrar A. Free radicals scavenging activity and reducing power of two Algerian Sahara medicinal plants extracts. J Herb Med 2016; 4(6): 158-61.
[11]
Daoudi A, Sabiri M, Bammou M, Zair T, Ibijbijen J, Nassiri L. Valorisation des extraits de trois espèces du genre Urtica: Urtica urens L., Urtica membranacea (Poiret) et Urtica pilulifera L. J Appl Biosci 2015; 87: 8094-104.
[12]
Keskes H, Mnafgui K, Hamden K, Damak M, ElFeki A, Allouche N. In vitro anti-diabetic, anti-obesity and antioxidant proprieties of Juniperus phoenicea L. leaves from Tunisia. Asian Pac J Trop Biomed 2014; S2: 649-55.
[13]
Assanga SB, Luján LM, Espinoza CL, et al. Solvent effects on phytochemical constituent profiles and antioxidant activities, using four different extraction formulations for analysis of Bucid abuceras L. and Phoradendron californicum. BioMed Central Res Notes 2015; 8: 2-14.
[14]
Lafka TI, Lazou AE, Sinanoglou VJ, Lazos ES. Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants. Foods 2013; 2: 18-31.
[15]
Stanković MS. Total Phenolic Content, flavonoid concentration and antioxydant activity of Marrubium peregrinum L. Extracts. Kragujevac J Sci 2011; 33: 63-72.
[16]
Mane C, Loonis M, Juhel C, Dufour C, Malien-Aubert C. Food grade lingonberry extract: polyphenolic composition and in vivo protective effect against oxidative stress. J Agric Food Chem 2011; 59: 3330-9.
[17]
Nur Alam MN, Bristi NJ, Rafiquzzaman M. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharm J 2013; 21(2): 143-52.
[18]
Maksimović Z, Malenčić D, Kovačević N. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresour Technol 2005; 96: 873-7.
[19]
Craft BD, Kerrihard AL, Amarowicz R, Pegg RB. Phenol-based antioxidants and the in vitro methods used for their assessment. Compr Rev Food Sci Food Saf 2012; 11: 148-73.
[20]
Ahmadinejad F, Møller SG, Hashemzadeh-Chaleshtori M, Bidkhori G, Jami MS. Molecular mechanisms behind free radical scavengers function against oxidative stress. Antioxidants 2017; 6: 51-6.
[21]
Meneses NGT, Martins S, Teixeira JA, Mussatto SI. Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains. Sep Purif Technol 2013; 108: 152-8.
[22]
Huang D, Ou B, Prior L. The chemistry behind antioxidant capacity assays. J Agric Food Chem 2005; 53: 1841-56.
[23]
Benzie IF, Strain JJ. The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant power: the FRAP assay. Anal Bioch 1996; 239: 70-6.
[24]
Pulido R, Bravo L, Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/ antioxidant power assay. J Agric Food Chem 2000; 48: 3396-402.
[25]
Das AK, Rajkumar V, Nanda PK, Chauhan P, Pradhan SR, Biswas S. Antioxidant efficacy of Litchi (Litchi chinensis Sonn.) pericarp extract in sheep meat nuggets. Antioxidants 2016; 5: 16-22.
[26]
Ksouri R, Megdiche W, Falleh H, et al. Influence of biological, environmental and technical factors on phenolic content and antioxidant activities of Tunisian halophytes. C R Biol 2008; 331: 865-73.


Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 15
ISSUE: 6
Year: 2019
Page: [583 - 587]
Pages: 5
DOI: 10.2174/1573401314666180507154205
Price: $65

Article Metrics

PDF: 32
HTML: 2
EPUB: 1
PRC: 1