Omoba Olufunmilayo Sade, Olagunju Aderonke Ibidunni, Salawu Sule Ola, Boligon Aline Augusti
Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria.
Department of Biochemistry, Federal University of Technology, Akure, Ondo State 340001, Nigeria.
Prev Nutr Food Sci. 2019 Jun;24(2):179-186. doi: 10.3746/pnf.2019.24.2.179. Epub 2019 Jun 30.
Spices and herbs have antioxidant, anti-inflammatory, and anti-microbial properties, amongst others. These characteristics are attributable to their composition, such as high polyphenol and flavonoid contents that are responsible for their antioxidative properties. Methanolic extracts of (OB), (XA), and (PG) were evaluated to profile their phenolic compounds and antioxidant properties. High performance liquid chromatography with diode-array detection phenolic compounds profiling revealed that quercetin, quercitrin, and isoquercitrin are the most prevalent phenolic compound in OB, XA, and PG, respectively. All the extracts possessed good antioxidant activity. XA showed the highest total phenolic content of 29.50 mg gallic acid equivalents/g, a total flavonoid content of 21.17 mg quercetin equivalents/g, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging abilities of 29% and 88.23%, respectively, and a nitric oxide scavenging activity of 44.13 mg/g. Thus, the XA methanolic extract demonstrated a high content of phenolic compounds and significant antioxidative properties, with prospective potency to prevent oxidative damage and promote better cardiovascular health.
香料和药草具有抗氧化、抗炎和抗菌等特性。这些特性归因于它们的成分，例如高含量的多酚和黄酮类化合物赋予了它们抗氧化性能。对（OB）、（XA）和（PG）的甲醇提取物进行了评估，以分析其酚类化合物和抗氧化特性。采用二极管阵列检测的高效液相色谱法对酚类化合物进行分析，结果表明，槲皮素、槲皮苷和异槲皮苷分别是OB、XA和PG中最主要的酚类化合物。所有提取物均具有良好的抗氧化活性。XA的总酚含量最高，为29.50毫克没食子酸当量/克，总黄酮含量为21.17毫克槲皮素当量/克，对2,2-二苯基-1-苦基肼和2,2'-偶氮二（3-乙基苯并噻唑啉-6-磺酸）的自由基清除能力分别为29%和88.23%，一氧化氮清除活性为44.13毫克/克。因此，XA甲醇提取物显示出高含量的酚类化合物和显著的抗氧化性能，具有预防氧化损伤和促进心血管健康的潜在功效。
