Head space volatile constituents and antioxidant properties of five traditional Iranian wild edible plants grown in west of Iran

Falahi, Ebrahim and Delshadian, Zohre and Ahmadvand, Hassan and Shokri Jokar, Samira (2019) Head space volatile constituents and antioxidant properties of five traditional Iranian wild edible plants grown in west of Iran. AIMS Agriculture and Food.

Preview

Text agrfood-04-04-1034.pdf Download (852kB) | Preview

Abstract

This study determined the chemical composition of volatile components and antioxidant properties of Allium jesdianum (AJ), Nasturtium officinalis (NO), Eremurus spectabilis (ES), Tragopogon graminifolium (TG) and Falcaria vulgaris (FV) which grow in the west of Iran. Total phenol content, total flavonoid, free radical scavenging ability (by IC50 value of DPPH test) and total antioxidant capacity were measured using Folin-Ciocalteu assay, aluminium chloride colorimetric assay, the DPPH and the phosphomolybdate method, respectively. The total antioxidant capacities of AJ, NO, ES, TG, and FV were 1.03 ± 0.01, 1.39 ± 0.09, 2.41 ± 0.42, 0.79 ± 0.08, and 1.20 ± 0.13 (µmol ascorbic acid/gram of dry extract), respectively. Total flavonoid contents of AJ, NO, ES, TG, and FV were 21.55 ± 1.22, 33.05 ± 8.80, 18.32 ± 2.30, 32.16 ± 9.46 and 23.06 ± 3.21 (mg quercetin/gram of dry extract), respectively. Total phenol content of the plant extracts ranged from 250.91 to 702.69 mg of gallic acid/gram of dry extract. NO has the highest DPPH scavenging activity with the lowest IC50 value (1654.75 ± 857.56 μg/mL of extract) and AJ has the lowest DPPH scavenging activity with the highest IC50 value highest (8538.33 ± 563.96 µg/mL). The investigated traditional Iranian edible plants are rich in different types of chemical compounds and are good available sources of natural antioxidant compounds. Keywords: antioxidants; phenolic compounds; flavonoids; total antioxidant capacity; chemical compounds

Actions (login required)

View Item