Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32131
Evaluation of Phenolic Profiles and Antioxidant Activities of Turkish Medicinal Plants: Tiliaargentea, Crataegi Folium Leaves and Polygonum bistorta Roots

Authors: S. Demiray, M. E. Pintado, P. M. L. Castro


There is a growing interest in the food industry and in preventive health care for the development and evaluation of natural antioxidants from medicinal plant materials. In the present work, extracts of three medicinal plants (Tilia argentea, Crataegi folium leaves and Polygonum bistorta roots) used in Turkish phytotheraphy were screened for their phenolic profiles and antioxidant properties. Crude extracts were obtained from different parts of plants, by solidliquid extraction with pure water, 70% acetone and 70% methanol aqueous solvents. The antioxidant activity of the extracts was determined by ABTS.+ radical cation scavenging activity. The Folin Ciocalteu procedure was used to assess the total phenolic concentrations of the extracts as gallic acid equivalents. A modified liquid chromatography-electro spray ionization-mass spectrometry (LC-ESI-MS) was used to obtain chromatographic profiles of the phenolic compounds in the medicinal plants. The predominant phenolic compounds detected in different extracts of the plants were catechin, protocatechuic and chlorogenic acids. The highest phenolic contents were obtained by using 70% acetone as aqueous solvent, whereas the lowest phenolic contents were obtained by water extraction due to Folin Ciocalteu results. The results indicate that acetone extracts of Tilia argentea had the highest antioxidant capacity as free ABTS radical scavengers. The lowest phenolic contents and antioxidant capacities were obtained from Polygonum bistorta root extracts.

Keywords: Medicinal plants, antioxidant activity, totalphenolics, LC-ESI-MS.

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 4769


[1] L. Tripathi, and N.J. Tripathi, "Role of biotechnology in medicinal plants," Tropical Journal of Pharmaceutical Research, vol. 2 (2), pp. 243-253, 2003.
[2] D. Ivanova, D. Gerova, T. Chervenkov, and T. Yankova, "Polyphenols and antioxidant capacity of Bulgarian medicinal plants," Journal of Ethnopharmacology, vol. 97, Issues 1-2, pp. 145-150, 2005.
[3] B. Djeridane, M. Yousfi, N. Vidal, N. Nadjemi, J.F. Lesgards, and P. Stocker, "Screening of some Algerian medicinal plants for the phenolic compounds and their antioxidant activity," European Food Research and Technology, vol. 224, N: 6, pp. 801-809, 2007.
[4] M.P. Kahkonen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, and T.S. Kujala, "Antioxidant activity of plant extracts containing phenolic compounds," Journal of Agricultural and Food Chemistry, vol. 47, pp. 3954-3962, 1999.
[5] N. Balasundram, K. Sundram, and S. Sammar, "Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses," Food Chemistry, 68, pp.191-203, 2006.
[6] M. Naczk, and F. Shahidi,"Extraction and analysis of phenolics in food," Journal of Chromatography A, 1054, pp. 95-111, 2004.
[7] R. Re, N. Pellegrini,A. Proteggente,A. Pannala, M. Yang, C. Rice Evans, "Antioxidant activity applying an improved ABTS radical cation decolorization assay," Free Radical Biology and Medicine, 26(9-10), pp. 1231-1237,1999.
[8] J. Sun, Y. Bin, P. Li, C. Duan, and F. Liang " Screening Non-colored Phenolics in Red Wines using Liquid Chromatography/Ultraviolet and Mass Spectrometry/Mass Spectrometry Libraries," Molecules, 12, pp. 679-693, 2007.
[9] F. S├│nchez-Rabaneda, O. J├íuregui, I. Casals, C. Andrés-Lacueva, and M. Izquierdo- Pulido, " Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao)," Journal of Mass Spectrometry, 38, pp. 35-42, 2003.
[10] T. Baytop, "Turkiye'de Bitkilerle Tedavi", Istanbul Univ. Yay., No. 2355, Istanbul, 1984.
[11] G. Toker, "FABAD," Journal of Pharmacology and Science, 20, pp. 75-79, 1995.
[12] P. Pietta, P. Mauri, A. Bruno, and L. Zini, "High- performance liquid chromatography and micellar electrokinetic chromatography of flavonol glycosides from Tilia," Journal of Chromatography, 638, pp. 357-361, 1993.
[13] G. Toker, K.H.C. Baser, M. Kurkcuoglu, and T. Ozek, "Composition of Essential Oils from Tilia L. species growing in Turkey," Journal of Essential Oil Research, 11, pp. 369-374, 1998.
[14] J.B. Harborne, and T.J. Mabry, "The Flavonoids, Advances in Research," Chapman and Hall Ltd., London, UK, 1982.
[15] Q. Chang, Z. Zuo, F. Harrison, and M.S. Chow, "Hawthorn," Journal of Clinical Pharmacology, 42, pp. 605-612, 2002
[16] A. Grieve, "A modern herbal," Penguin Group, London, UK, 1984.
[17] D. Bown, "Encyclopaedia of herbs and their uses," Dorling Kindersley, London, UK, 1995.
[18] A. Chevallier, "The Encyclopedia of Medicinal Plants," Dorling Kindersley, London, UK, 1996.
[19] H. Zhao, J. Dong, J. Lu, J. Chen, Y. Li, L. Shan, Y. Lin, W. Fan, and G. Gu, "Effect of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in Barley (Hordeum vulgare L.), " J. Agric. Food Chem. 54, pp. 7277-7286, 2006.
[20] A. Moure, J.M. Cruz, D. Franco, J.M. Dominguez, J. Siherio, H. Dominguez, "Natural antioxidants from residual sources," Food Chemistry, 72, pp. 145-171, 2001.
[21] B. Shan, Y.Z. Cai, M. Sun, and H. Corke, "Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents," Journal of the Agricultural and Food Chemistry, 53, pp. 7749-7759, 2005.
[22] Z. Lisiewska, W. Kmiecik, and A. Korus, "Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height," J. Food Comp. Analys., 19, pp. 134-140, 2006.
[23] Y. Luo, Q. Cai, M. Sun, and H. Corke, "Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer," Life Science, 74, pp. 2157-2184, 2004.
[24] P.Maisuthisakul, M. Suttajit, and R. Pongsawatmanit, "Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants," Food Chem., 4, pp. 1409-1418, 2007.
[25] I. Parejo, F. Viladomt, J. Bastida, A. Rosas-Romero, N. Flerlage, J. Burillo, and C. Codina, "Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants," Journal of Agricultural and Food Chemistry, 50, pp. 6882-6890, 2002.
[26] Y.S. Velioglu, G. Mazza, L. Gao, and B.D., " Oomah, Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products," Journal of Agricultural and Food Chemistry, 46, pp. 4113- 4117, 1998.
[27] A. Bocco, M.E. Cuvelier, H. Richard, and C. Berset, "Antioxidant activity and phenolic composition of citrus peel and seed extracts," Journal of Agricultural and Food Chemistry, 46, pp. 2123-2129, 1998.
[28] A.S. Meyer, M. Heinonen, and E.N. Frankel, "Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin and ellagic acid on human LDL oxidation," Food Chemistry, 61, pp. 71-75, 1998.
[29] L. Almela, B. Sanchez-Munoz, J.A. Fernandez-Lopez, M. Roca, and V. Rabe, "Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material," Journal of Chromatography A, 1120, pp. 221-229, 2006.