antioxidant activity of peucedanum pastinacifolium boiss. & hausskn aerial part hydroalcoholic extract (hae) and polyphenolic extract (ppe) as well as their total phenolic and flavonoid contents were studied. phenolic and flavonoid contents were respectively estimated as gallic acid and quercetin equivalents. the in vitro antioxidant activity of two extracts of p. pastinacifolium were evaluated...

Rice straw was separated into four parts: the upper, middle, and lower parts of the stem, and the leaf. They were treated with subcritical water at 140 to 260 °C. The yield, carbohydrate, protein, and phenolic contents were obtained as well as the UV-Vis absorption spectra and the radical scavenging activity of the extracts. The extracts obtained from the stem parts had almost the same characte...

BACKGROUND The phenolic contents and antioxidant activities of fruits could be underestimated if the bound phenolic compounds are not considered. In the present study, the extraction efficiencies of various solvents were investigated in terms of the total content of the free and bound phenolic compounds, as well as the phenolic profiles and antioxidant activities of the extracts. METHODS Five...

In this study, in vitro antioxidant activity, total phenolic content and concentration of flavonoids of five different extracts, from the whole herb of Marrubium peregrinum L. (Lamiaceae) were determined using spectrophotometric methods. Antioxidant activity of extracts were expressed as percentage of DPPH radicals inhibition and IC50 values (μg/ml). Values in percentage ranged from 27.26 to 89...

The purpose of this study was to extract phenolic compounds from olive leaves of Koroneiki, Roghani and Mission varieties by maceration and Microwave-assisted extraction (MAE) methods with different solvents. Our results revealed that the extraction method, solvent and variety had a significant effect on the amount of phenolic compounds (p<0.05). In both extraction methods, Koroneiki and Missio...

The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23–150 C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those hea...

Rosa canina L. is a member of Rosaceae family, which is well-known for its high phenolic contents. These compounds are known to possess antioxidant and antiradical effects. In order to compare the antioxidant and antiradical activity of wild Rosa phenolic extracts, two wild Rosa species (Rosa canina L. and Rosa pimpinellifolia L.) were selected from Takab, Oshnavieh and Qasemloo Valley of Urmia...