Naslov (eng)

Antioxidant capacity of Apium graveolens, Apium graveolens var. rapaceum, and Daucus carota extracts

Autor

Rakin, Sandra
Gnjatović, Marija
Jovanović, Aleksandra A.
Plećić, Ana
Mladjenović, Lidija

Opis (eng)

Celery (Apium graveolens) represents an edible plant used in traditional medicine due to its numerous health benefits: prevention of cardiovascular disease, lowering blood glucose and blood pressure, antifungal anti-inflammatory, anticoagulant, antioxidant, and antitumor properties. Celeriac (Apium graveolens var. rapaceum) is commonly used for its edible fleshy tap root and stalk. It contains flavonoids, violate oil, vitamins, and minerals, showing anticancer effects. Carrot (Daucus carota) is recognized for its nutraceutical and health benefits and due to the presence of phenolic compounds, carotenoids, and ascorbic acid possess antioxidant, anti-aging, anti- inflammatory, and anti-proliferative activities. Ultrasound-assisted extraction represents a modern technique for the extraction of various antioxidant compounds from plant material. Thus, in the present study, the extracts were prepared using celery root, celeriac stalk and leaves, or carrot root, and water or 30% ethanol in an ultrasound bath. The antioxidant potential was determined by analyzing total reducing (Folin-Ciocalteu assay) and DPPH radical scavenging activities. The total reducing capacity varied in a range of 0.27 to 2.10 mg gallic acid equivalents (GAE)/g of fresh plant material, achieving the highest values in the following samples: ethanol celeriac leaf extract > water celeriac leaf extract > water celery root and celeriac stalk extracts. On the other hand, the lowest total reducing capacity was obtained in the samples: water and ethanol carrot root extracts < ethanol celery root and celeriac stalk extracts. The DPPH radical scavenging potential, expressed as the concentration required for neutralization of 50% of radicals, follows the trend: ethanol celeriac leaf extract (0.10±0.01 g/mL) < water celeriac stalk extract (0.13±0.00 g/mL) < water celery and carrot extracts (0.18 g/mL) < ethanol celeriac stalk extract (0.26±0.03 g/mL) < water celeriac leaf extract (0.43±0.07 g/mL) < ethanol carrot root extract (0.62±0.05 g/mL) < ethanol celery root extract (1.32±0.06 g/mL) (the lowest IC50 = the highest antioxidant capacity). As can be seen, the highest antioxidant capacity was determined in ethanol celeriac leaf extract in both assays. Thus future experiments should be focused on the chemical characterization of the mentioned extract and individual compounds responsible for the antioxidant activity.

Jezik

engleski

Datum

2024

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-SA 4.0 - Creative Commons Autorstvo - Nekomercijalno - Deliti pod istim uslovima 4.0 International License.

http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode

Predmet

antioxidant activity, carrot, celery, celeriac, extraction

Deo kolekcije (1)

o:25140

Radovi Instituta za primenu nuklearne energije - INEP