The Antioxidant Activity of Datura innoxia: New Antioxidant of Natural Origin in Food Industry

Cheshomi, H. and Rezaei Seresht, H. (2017) The Antioxidant Activity of Datura innoxia: New Antioxidant of Natural Origin in Food Industry. Journal of Food Technology and Nutrition, 14 (3). pp. 29-36.

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Abstract

Introduction: The significance of medicinal plants as a source of active drugs emerged from the compounds that produces an obvious physiological action on the biological system. Phenolic compounds, alkaloids, tannins and flavonoids have been recognized as the most important bioactive compounds of plants. The present study is designed to evaluate the antioxidant ability of Datura innoxia petals in comparison with ascorbic acid. Materials and Methods: In this research, Datura innoxia petals were collected from Sabzevar city. Methanol extract was prepared by maceration method. Phytochemical screening and antioxidant activity of methanol extract was assessed by 1,1-diphenyl-2picrylhydrazyl (DPPH) assay. Results: Phytochemical screening revealed the presence of alkaloids, saponins, reluctant carbohydrates, cardiac glycosides, flavonoids, terpenoids, coumarins and free anthraquinones. The results indicated that the leaflets contained alkaloids, saponins, flavonoids, coumarins and tannin without cardiac glycosides, terpenoids, free and combined anthraquinone and steroids. The results also showed that the methanolic extract of Petal parts of the Datura innoxia has antioxidant activity with half percent inhibition of free radicals (SC50) that is equal to 31.183 ± 0.302 µg/ml and 28.195 ± 0.259 µg/ml for 60 and 90 minutes. Conclusion: The results indicated that the methanolic extract of Datura innoxia has antioxidant activity that is due to the presence of flavonoids and polyphenols.

Item Type: Article
Subjects: R Medicine > R Medicine (General)
Depositing User: Saeed Shoja
Date Deposited: 27 Feb 2018 08:57
Last Modified: 27 Feb 2018 08:57
URI: http://eprints.medsab.ac.ir/id/eprint/248

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