Influence of the Solvent on the Antioxidant Properties of Extracts

Author Name(s): Alina N. Agafonova, Tatyana V. Bagaeva, Varvara A. Artemieva, Timur A. Yamashev, Olga A. Reshetnik
Author Email: lenazinurva@yandex.ru

Abstract

The aim of this work was to study the content of biologically active compounds in aqueous and ethanol extracts of the roots and rhizomes of elecampane, meadow clover grass and sea buckthorn berries, as well as to determine the indicators of their antioxidant activity. Water extracts were prepared in the form of two dosage forms recommended by the Pharmacopoeia of the Russian Federation – infusion and decoction, differing by the duration of the heat treatment. In the extracts, the amount of antioxidant compounds such as phenolic compounds, flavonoids, carotenoids was estimated, and the content of chlorophylls was also determined in clover extracts. It is shown that 70 vol. % ethanol extracts all detectable compounds more efficiently than water. The largest amount of biologically active substances (except chlorophylls) was extracted from sea buckthorn berries. The restorative power and antiradical activity of the extracts were investigated. It was shown that in the case of each plant separately, ethanol extracts showed a higher reducing power and antiradical activity compared to water. However, when comparing plant extracts with each other, it was found that both ethanol and even water extracts of sea buckthorn berries in these indicators prevailed over ethanol extracts of elecampane and clover.

Introduction

Protection of food from oxidation is an urgent task [1]. As a source of antioxidants can be used medicinal plants, which are used in medicine as prophylactic agents, as well as to facilitate the course of diseases. These plants include elecampane, clover and sea buckthorn, which are widespread in the Russian Federation. Elecampane (Inula L.) is a perennial medicinal plant from the Asteraceae family. The roots of elecampane have a specific sweetish smell and a bitter burning taste. In the food industry, elecampane is used in the manufacture of confectionery and drinks. The essential oil contained in the roots and rhizomes is used to flavor fish and culinary products. In medicine, elecampane preparations are used as anti-inflammatory drugs in the treatment of pulmonary and intestinal diseases. Biologically active substances, elecampane give it a diuretic, choleretic, expectorant, antimicrobial, anti-inflammatory and anthelmintic action [2]. The main groups of active substances of elecampane are sesquiterpene lactones, hydroxycinnamic and hydroxybenzoic acids, flavonoids [2]. Meadow clover (Trifolium pratense L.) is a perennial herbaceous plant from the Fabaceae family, a good honey plant. Clover flowers and leaves contain a large number of biologically active substances: essential oils, tannins, glycosides trifolin and isotrifolin, isoflavones, flavonoids and vitamins [3]. Sea buckthorn (Hippóphaë) is a thorny shrub of the Elaeagnaceae family. Sea buckthorn berries are a source of vitamins C, E and group B, carotenoids, flavonoids, triterpenic acids, amino acids, micro and macro elements [4]. Sea buckthorn oil consists of seed oil containing ω-3 and ω-6 essential fatty acids, and berry pulp oil in which a high content of ω-7 palmitoleic acid is found. These fatty acids accelerate skin regeneration during burns, and contribute to the healing of ulcers of the mucous membranes of the body [4].

Conclusion

Thus, the data obtained show ethanol extracts to be more promising sources of antioxidants for the food industry than water. However, water extracts are also necessary, as they can be used to produce products for children and people who have contraindications for using alcohol.

 

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