Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts

• Main Authors: Shahla Salmanian, alireza sadeghimahoonak, Masoume Jamson, Bita Tabatabaee Amid
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2013-09-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: antioxidant activity; eryngium caucasicum; phenolic acid; reducing power
• Online Access: http://journals.rifst.ac.ir/article_67179_491c2df641e83dd150fd339069b3fb63.pdf

In this study, the total phenolic and flavonoid compounds, radical scavenging activity and reducing power of ethanolic and methanolic extracts of <em>Eryngium caucasicum</em>- Trautv.- (a native vegetable of Iran) were evaluated. Also, the phenolic acids of methanolic extract were determined by high performance liquid chromatography. Total flavonoid content and antioxidant activities of the methanolic extract were higher than those of the ethanolic extract (<em>P</em><0.05). EC₅₀ for DPPH radical-scavenging activity was 119.66 for the methanolic extract and 42.13 μg/ml for synthetic antioxidant BHT. Ferric (III) reducing power of the extracts increased in a dose-dependent manner however BHT showed higher reducing power. Phenolic acids were identified by reversed-phase high performance liquid chromatography. Gallic acid, cholorogenic acid, caffeic acid and <em>p</em>-coumaric were found in the methanolic extract. Chlorogenic acid was the predominant phenolic acid in the extract (63.07 mg/100g DW). On the basis of the results, <em>Eryngium caucasicum</em>- Trautv.- could be used as a novel food additive which is rich in natural antioxidants for food industry.