Exploration of the Antioxidant Chemical Constituents and Antioxidant Performance of Various Solvent Extracts of Eighteen Plants.

This study examined the antioxidant chemical constituents (total phenolic and total flavonoid contents) and antioxidant activities [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, and ferric reducing antioxidant power (FRAP)] of different solvent extracts of eighteen functional plants. The active components of the target plants were extracted using four different solvents (methanol, ethanol, chloroform, and water). leaf exhibited a higher total phenolic content (chloroform and water extracts), total flavonoid content (all solvent extracts), DPPH radical scavenging activity (methanol, ethanol, and water extracts), ABTS radical scavenging activity (water extract), and FRAP radical scavenging activity (water extract) (in all solvent extracts). Similarly, root was another excellent and competent extract with a high total flavonoid content (in all four solvent extracts), DPPH and ABTS radical scavenging activity (methanol, ethanol, and water extracts), and FRAP activity (methanol, ethanol, and water extracts) (in all solvent extracts). fruit had the highest total phenolic content (methanol, ethanol, and water extracts), DPPH and ABTS radical scavenging activate (in all solvent extracts), and FRAP in its water extract were the two most effective functional plants. Based on the abundance of antioxidant chemical constituents and the most potent antioxidant activity demonstrated in this study, extracts from leaf, root, and fruit appear to be promising candidates to meet the current demand for natural preservatives in food and pharmaceutical industries.