Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants

Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria DoiniÅ£a Borș, Anca Fărcaș, Ovidiu Moldovan



Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes.

In the present study,were evaluated  the phenolic and flavonoids contents as well as the antioxidant capacity of seeds from  the Lamiaceae and Apiaceae family: fennel  (Foeniculum vulgare), dill (Anethum graveolens) and rosemary (Rosmarinus officinalis) . (Sreemoyee Ch. et. al., 2012 )

The main objective of the study was the comparative assessment of the phenolic and flavonoid compounds from dill, rosemary and fennel methanolic extracts correlated with their  antioxidant activity.

Both total phenolic content and flavonoids content of the seeds samples were measured spectrophotometrically using the Folin-Ciocalteu assay and a chromogenic system of NaNO2-Al(NO3)3-NaOH, respectively.. Antioxidant capacity was determined by 2,2-DPPH method.

Results strongly showed that Rosmarinus officinalis extract has the most effective antioxidant capacity in scavenging DPPH radicals, while Foeniculum vulgare and Anethum graveolens were less active. The total phenolic content was within 773,14 and 3367,24mg GAE/ 100g while the concentration in flavonoids was between 231,84 and 1325,53 QEg/100g dry seeds.



Keywords: antioxidant capacity, flavonoids, fennel (Foeniculum vulgare), dill (Anethum graveolens), phenolic compounds, rosemary (Rosmarinus officinalis).

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