@article {304, title = {Euphorbia hirta Methanolic Extract Displays Potential Antioxidant Activity for the Development of Local Natural Products}, journal = {Pharmacognosy Research}, volume = {11}, year = {2019}, month = {February,2019}, pages = {78-85}, type = {Original Article}, chapter = {78}, abstract = {

Background: The level of free radicals, which counteract the capability of the antioxidant system in plant products, is often measured in advance for further promising antidisease effect. Objective: In this study, we sought to evaluate the antioxidant activity of local medicinal plants (Angelica keiskei, Annona muricata, Chromolaena odorata, Clinacanthus nutans, Euphorbia hirta, and Leea indica) for their potential of use as distinctive local natural nutraceutical products. Materials and Methods: To recover active compounds, including yield and composition of the plants, the solvent extraction method, the Folin{\textendash}Ciocalteu method, the aluminum chloride approach, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay were first performed to evaluate the antioxidant level and capacity of the plant extracts. Results: The aqueous extracts presented the highest yield for all plants, with the highest yield observed in C. nutans. However, the highest total phenolic and flavonoid contents were observed in the methanolic extract of E. hirta rather than in the aqueous extract. The methanolic extract of E. hirta also exhibited the most promising antioxidant activity, with the 50\% inhibition concentration (IC50) value of DPPH inhibition at 0.013 mg/mL. Conclusion: High total phenolic and flavonoid contents, as well as low IC50 value, suggested that E. hirta methanolic extract is a potential antioxidant agent for the development of local natural products for disease treatment.

}, keywords = {Antioxidant activity, Free radical scavenging activity, Natural product, Total flavonoid content, Total phenolic content.}, doi = {10.4103/pr.pr_113_18}, author = {Aziana Ismail and Maizan Mohamed and Yap Fon Kwei and Khoo Boon Yin} } @article {539, title = {Seasonal variation in the chemical composition, antioxidant activity, and total phenolic content of Artemisia absinthium essential oils}, journal = {Pharmacognosy Research}, volume = {7}, year = {2015}, month = {October 2015}, pages = {329-334}, type = {Original Article}, chapter = {329}, abstract = {

Background: The genus Artemisia belonging to the Compositae (Asteraceae) family and many traditional uses from the Artemisia species were reported. Artemisia absinthium is one of the species in this genus and commonly used in the food industry in the preparation of aperitifs, bitters, and spirits. Objective: Evaluation of the effect of different harvesting stages on the composition of essential oil and antioxidant capacity of A. absinthium. Materials and Methods: Essential oils from the aerial parts of A. absinthium, collected in three stages (preflowering, flowering, and after-flowering) from plants grown in the North Khorasan province of Iran were obtained by steam distillation and the chemical composition of the oils was analyzed by gas chromatography-mass spectrometry and antioxidant activity and total phenolic content were determined by 2-diphenyl-1-picrylhydrazyl assay and Folin-Ciocalteu method. Results: Analysis of the isolated oils revealed the presence of 44 compounds, mainly alpha-pinene, sabinene, beta-pinene, alpha-phellandrene, p-cymene and chamazulene. Alpha-phellandrene, and chamazulene were major compounds in preflowering stage, but beta-pinene and alpha-phellandrene were major in flowering and past-flowering stages. Flowering stage had highest yield and after flowering stage had lowest yield. The essential oil of preflowering stage had the highest amount of antioxidant compound (chamazulene). Preflowering stage with highest amount of phenolic compounds had the strongest antioxidant activity with the lowest amount of EC50. Conclusion: This study showed that the harvesting stage had significant effects on chemical composition and antioxidant properties of essential oils, and chamazulene is main compound for antioxidant activity in A. absinthium.

}, keywords = {Antioxidant activity, Artemisia absinthium, Harvesting stage, Total phenolic content.}, doi = {10.4103/0974-8490.158441}, author = {A. Mohammadi and T. Ahmadzadeh Sani and A. A. Ameri and M. Imani and E. Golmakani and H. Kamali} }