TOTAL PHENOLIC AND FLAVONOIDS CONTENTS, ANTIOXIDANT ACTIVITIES, PHYTOCHEMICAL AND NUTRITIONAL ANALYSIS OF CASTANOPSIS INDICA (INDIAN CHESTNUT)

antioxidant activities and total phenolic contents of four apiacean fruits

Investigation of total phenolic content and antioxidant activities of Azadirachta indica roots

Objective: The present study was an attempt to study total phenolic content and antioxidant property of the crude ethanolic extract of the roots of Azadirachta indica (A. indica). Materials and Methods: To evaluate the antioxidant properties of the crude extract, some complementary test systems, namely DPPH free radical scavenging assay, reducing power assay, and ferrous ion chelating ability a...

total phenolic, total flavonoids, antioxidant and antimicrobial activities of scrophularia striata boiss extracts

background scrophularia striata (scrophulariaceae family) is an herbaceous plant that is traditionally used for treatment of microbial infections. objectives antimicrobial and antioxidant activity of different extracts (methanolic, ethanolic, aqueous and ethyl acetate) from s. striata aerial parts was evaluated. materials and methods the antimicrobial activity of different extracts from s. stri...

Total phenolic contents and antioxidant activities of different extracts and fractions from the aerial parts of Artemisia biennis Willd

Total phenolic contents (TPC) of five different extracts (petroleum ether, dichloromethane, ethyl acetate, ethanol and ethanol-water) of Artemisia biennis Willd were measured in this work. The antioxidant activity was investigated by three different methods: β-carotene bleaching (BCB) test, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method and ferrous ion chelating (FIC) assay. Amo...

Antioxidant activities, total phenols and total Flavonoids assay of Origanurm vulgare, Teucrium polium and Thymus daensis

Introduction: Medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. Therefore, there is a need for more effective, less toxic and cost effective ant...