اخبار و اعلانات

 آمار

تعداد نشریات287
تعداد نشریات سازمان85
تعداد شماره‌ها3,159
تعداد مقالات35,108
تعداد مشاهده مقاله50,530,933
تعداد دریافت فایل اصل مقاله90,479,767
Hashempour, Hossein, Abedi-Ghobadloo, Parvin. (1403). Screening of Salvia L. Species from Iran for Antioxidant Activity and Evaluation of Rosmarinic Acid Content to Meet Highly Active Extract. سامانه مدیریت نشریات علمی, 13(4), 1118-1128. doi: 10.22034/jmpb.2024.359883.1523
Hossein Hashempour; Parvin Abedi-Ghobadloo. "Screening of Salvia L. Species from Iran for Antioxidant Activity and Evaluation of Rosmarinic Acid Content to Meet Highly Active Extract". سامانه مدیریت نشریات علمی, 13, 4, 1403, 1118-1128. doi: 10.22034/jmpb.2024.359883.1523
Hashempour, Hossein, Abedi-Ghobadloo, Parvin. (1403). 'Screening of Salvia L. Species from Iran for Antioxidant Activity and Evaluation of Rosmarinic Acid Content to Meet Highly Active Extract', سامانه مدیریت نشریات علمی, 13(4), pp. 1118-1128. doi: 10.22034/jmpb.2024.359883.1523
Hashempour, Hossein, Abedi-Ghobadloo, Parvin. Screening of Salvia L. Species from Iran for Antioxidant Activity and Evaluation of Rosmarinic Acid Content to Meet Highly Active Extract. سامانه مدیریت نشریات علمی, 1403; 13(4): 1118-1128. doi: 10.22034/jmpb.2024.359883.1523

Screening of Salvia L. Species from Iran for Antioxidant Activity and Evaluation of Rosmarinic Acid Content to Meet Highly Active Extract

Journal of Medicinal plants and By-products
مقاله 22، دوره 13، شماره 4، اسفند 2024، صفحه 1118-1128    اصل مقاله (1.27 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22034/jmpb.2024.359883.1523
نویسندگان
Hossein Hashempour* ؛ Parvin Abedi-Ghobadloo
Department of Chemistry, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran
چکیده
This study aims to screen Salvia L. species to select a plant species with a high level of antioxidant activity and rosmarinic acid content to consider as a potential source for possible use in food industries and human health supplements.  For this purpose, eight Salvia species growing widely in Iran were selected to investigate their polar extract in terms of antioxidant activity and rosmarinic acid content. The polar extract of aerial parts of studied plants was obtained by methanol/water (1:1) and their DPPH radical scavenging potential was evaluated. Salvia sclarea L. showed the highest antioxidant activity and was selected to optimize the ultrasound-assisted extraction process. Antioxidant activity and rosmarinic acid were optimized by response surface methodology to obtain high amounts in the extract. The optimized condition for antioxidant activity was obtained as 40 min, 50% aqueous methanol, 0.1% acid concentration, and 0.07 plant-to-solvent ratio. Antioxidant activity for all studied plants resulted in the range of 1.66 and 0.16 for S. scalarea and S. chloroleuca Rech.f. & Aellen, respectively. In addition, the optimized condition for rosmarinic acid content was conducted as 30 min, 70%, 0.3%, and 0.05 plant-to-solvent ratio. Rosmarinic acid values in all plants studied were obtained at 0.30 and 23.24 mg/g plant dried weight for Salvia sahendica Boiss. & Buhse and S. sclarea, respectively. These findings indicate that optimizing extraction parameters for a distinct compound can be generalized for other plant species in the studied genus. However, optimization for some properties like antioxidant activity which originated from all components in the extract cannot be generalized for other plants. Furthermore, this study suggests that the optimized extract of S. sclarea promisingly can be applicable as a source of rosmarinic acid with considerable antioxidant activity in food industries and human nutrition supplements.
کلیدواژه‌ها
Antioxidant activity index؛ Ultrasound-assisted extraction؛ Response surface methodology؛ Salvia sclarea L؛ Rosmarinic acid
مراجع
  1. Bagchi K., Puri S. Free radicals and antioxidants in health and disease: A review. Eastern Mediterranean Health Journal. 1998;4(2):350-60.
  2. Cheeseman K., Slater T. An introduction to free radical biochemistry. British Med Bulletin. 1993;49(3):481-93.
  3. Sies H. Oxidative stress: oxidants and antioxidants. Experimental Physiology: Translation and Integration. 1997;82(2):291-95.
  4. Gupta V.K., Sharma S.K. Plants as natural antioxidants. 2006.
  5. Miguel M.G. Antioxidant activity of medicinal and aromatic plants. A review. Flavour and Fragrance J. 2010;25(5):291-312.
  6. Kostić M., Kitić D., Petrović M.B., Jevtović-Stoimenov T., Jović M., Petrović A., Živanović S. Anti-inflammatory effect of the Salvia sclarea L. ethanolic extract on lipopolysaccharide-induced periodontitis in rats. Journal of ethnopharmacology. 2017; 199: 52-59.
  7. Leporatti M.L., Pavesi A., Posocco E. Phytotherapy in the Valnerina marche (central Italy). J. Ethnopharmacology. 1985;14(1):53-63.
  8. Al-Qudah M.A., Al-Jaber H.I., Abu Zarga M.H., Abu Orabi S.T. Flavonoid and phenolic compounds from Salvia palaestina L. growing wild in Jordan and their antioxidant activities. Phytochemistry. 2014; 99: 115-20.
  9. Wang M., Li J., Rangarajan M., Shao Y., LaVoie E.J., Huang T.-C., Ho C.-T. Antioxidative Phenolic Compounds from Sage (Salvia officinalis). J. Agric. Food Chem. 1998; 46(12): 4869-4873.
  10. Generalić I., Skroza D., Šurjak J., Možina S.S., Ljubenkov I., Katalinić A., Šimat V., Katalinić V. Seasonal variations of phenolic compounds and biological properties in sage (Salvia officinalis L.). Chem Biodiversity. 2012; 9(2): 441-457.
  11. Lu Y., Foo L.Y. Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem. 2001; 75(2): 197-202.
  12. Martins N., Barros L., Santos-Buelga C., Henriques M., Silva S., Ferreira I.C.F.R. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chem. 2015; 170: 378-85.
  13. Llurba-Montesino N., Schmidt T.J. Salvia Species as Sources of Natural Products with Antiprotozoal Activity. Int J. Molecular Sci. 2018; 19(1): 264.
  14. Bahadori M.B., Asghari B., Dinparast L., Zengin G., Sarikurkcu C., Abbas-Mohammadi M., Bahadori S. Salvia nemorosa L.: A novel source of bioactive agents with functional connections. LWT-Food Sci. Technol. 2017; 75: 42-50.
  15. Huang S.-s., Zheng R.-l. Rosmarinic acid inhibits angiogenesis and its mechanism of action in vitro. Cancer letters. 2006; 239(2): 271-80.
  16. Ngo Y.L., Lau C.H., Chua L.S. Review on rosmarinic acid extraction, fractionation and its anti-diabetic potential. Food and Chemical Toxicology. 2018; 121: 687-700.
  17. Petersen M., Simmonds M.S. Rosmarinic acid. Phytochemistry. 2003; 62(2): 121-125.
  18. Scognamiglio M., Buommino E., Coretti L., Graziani V., Russo R., Caputo P., Donnarumma G., D'Abrosca B., Fiorentino A. Phytochemical investigation and antimicrobial assessment of Bellis sylvestris leaves. Phytochemistry Letters. 2016; 17: 6-13.
  19. Mason T., Chemat F., Vinatoru M. The Extraction of Natural Products using Ultrasound or Microwaves. Current Organic Chem. 2011; 15(2): 237-47.
  20. Lang Q., Wai C.M. Supercritical fluid extraction in herbal and natural product studies—a practical review. Talanta. 2001; 53(4): 771-782.
  21. Mustafa A., Turner C. Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analytica Chimica Acta. 2011; 703(1): 8-18.
  22. Shirsath S.R., Sonawane S.H., Gogate P.R. Intensification of extraction of natural products using ultrasonic irradiations—A review of current status. Chemical Engineering and Processing: Process Intensification. 2012; 53: 10-23.
  23. Esclapez M.D., García-Pérez J.V., Mulet A., Cárcel J.A. Ultrasound-Assisted Extraction of Natural Products. [journal article]. Food Engin. Reviews. 2011; 3(2): 108.
  24. Chemat F., Rombaut N., Sicaire A.-G., Meullemiestre A., Fabiano-Tixier A.-S., Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry. 2017; 34: 540-60.
  25. Zodi S., Potier O., Lapicque F., Leclerc J.-P. Treatment of the industrial wastewaters by electrocoagulation: Optimization of coupled electrochemical and sedimentation processes. Desalination. 2010; 261(1-2): 186-90.
  26. Khayet M., Zahrim A., Hilal N. Modelling and optimization of coagulation of highly concentrated industrial grade leather dye by response surface methodology. Chem. Engin. J. 2011; 167(1): 77-83.
  27. Poroch-Seritan M., Gutt S., Gutt G., Cretescu I., Cojocaru C., Severin T. Design of experiments for statistical modeling and multi-response optimization of nickel electroplating process. Chem. Engin. Res. Design. 2011; 89(2): 136-47.
  28. Baş D., Boyacı I.H. Modeling and optimization I: Usability of response surface methodology. J. Food Engin. 2007; 78(3): 836-845.
  29. Dorta E., Lobo M.G., Gonzalez M. Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties. J. Food Sci. 2012; 77(1): C80-C88.
  30. Ling L.T., Yap S.-A., Radhakrishnan A.K., Subramaniam T., Cheng H.M., Palanisamy U.D. Standardised Mangifera indica extract is an ideal antioxidant. Food Chem. 2009; 113(4): 1154-59.
  31. Sariburun E., Şahin S., Demir C., Türkben C., Uylaşer V. Phenolic content and antioxidant activity of raspberry and blackberry cultivars. J. Food Sci. 2010; 75(4): C328-C35.
  32. Brand-Williams W., Cuvelier M.-E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 1995; 28(1): 25-30.
  33. Scherer R., Godoy H.T. Antioxidant activity index (AAI) by the 2, 2-diphenyl-1-picrylhydrazyl method. Food Chem. 2009; 112(3): 654-658.
  34. Haghi G., Hatami A. Simultaneous Quantification of Flavonoids and Phenolic Acids in Plant Materials by a Newly Developed Isocratic High-Performance Liquid Chromatography Approach. J. Agric and Food Chem. 2010; 58(20): 10812-10816.
  35. Şahin S., Aybastıer Ö., Işık E. Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology. Food Chem. 2013; 141(2): 1361-68.
  36. Aybastıer Ö., Işık E., Şahin S., Demir C. Optimization of ultrasonic-assisted extraction of antioxidant compounds from blackberry leaves using response surface methodology. Industrial Crops Prod. 2013;44:558-65.
  37. Luthria D.L., Mukhopadhyay S., Kwansa A.L. A systematic approach for extraction of phenolic compounds using parsley (Petroselinum crispum) flakes as a model substrate. J. Sci. of Food and Agric. 2006;86(9):1350-58.
  38. Ma Y.-Q., Chen J.-C., Liu D.-H., Ye X.-Q. Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound. Ultrasonics Sonochemistry. 2009;16(1):57-62.
  39. Escribano-Bailon M. Polyphenol extraction from foods. Methods in polyphenol analysis. 2003.
  40. Escribano-Bailon M., Santos-Buelga C. Methods in polyphenol analysis. Polyphenol Extraction from Foods. RSC, Cambridge, UK. 2003:2-16.
آمار
تعداد مشاهده مقاله: 299
تعداد دریافت فایل اصل مقاله: 367


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب