Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
J Food Sci. 2010 Sep;75(7):C626-32. doi: 10.1111/j.1750-3841.2010.01756.x.
The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.
本研究旨在评估所研究植物的品种的总酚提取物和抗氧化活性以及花色苷。这些植物包括牛至、百里香、松脂和石榴。研究了包括提取过程本身的温度和溶剂在内的最佳提取条件。根据福林-考尔考特法和拉比诺和曼奇内利法分别检查了总酚和花色苷提取物。研究了不同提取溶剂和温度对酚类化合物和花色苷提取物的影响。通过 2,2-二苯基-1-苦基肼法评估植物样品的抗氧化化学活性，以确定它们作为天然抗氧化剂来源的潜力。结果表明，所有测试的植物都含有相当数量的酚类化合物。酸石榴皮的甲醇提取物（60°C）含有最高的酚类提取物（4952.4 mg/100 g 干重）。松脂绿籽含有最低的酚类提取物（599.4 mg/100 g 干重）。花色苷含量在 3.5（松脂红籽）和 0.2 mg/100 g 干物质（百里香）之间。发现不同提取溶剂和温度对总酚和花色苷提取物有显著影响。甲醇和 60°C 的提取条件被发现是提取酚类化合物的最佳条件。蒸馏水和 60°C 的提取条件被发现是提取花色苷的最佳条件。
