Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power
Zekri, N., Zerkani, H., Elazzouzi, H., Zair, T., El Belghiti, M. (2021). Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power. EKB Journal Management System, 64(3), 1447-1459. doi: 10.21608/ejchem.2020.43922.2893
Nadia Zekri; Hannou Zerkani; Hanane Elazzouzi; Touria Zair; Mohammed Alaoui El Belghiti. "Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power". EKB Journal Management System, 64, 3, 2021, 1447-1459. doi: 10.21608/ejchem.2020.43922.2893
Zekri, N., Zerkani, H., Elazzouzi, H., Zair, T., El Belghiti, M. (2021). 'Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power', EKB Journal Management System, 64(3), pp. 1447-1459. doi: 10.21608/ejchem.2020.43922.2893
Zekri, N., Zerkani, H., Elazzouzi, H., Zair, T., El Belghiti, M. Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power. EKB Journal Management System, 2021; 64(3): 1447-1459. doi: 10.21608/ejchem.2020.43922.2893

Extracts of M. pulegium (L.) and M. spicata(L.): Effect of Extraction Conditions on Phenolics and Flavonoïds Contents and Their Antioxidant Power

Egyptian Journal of Chemistry
Article 34, Volume 64, Issue 3, March 2021, Page 1447-1459  XML PDF (637.52 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2020.43922.2893
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Authors
Nadia Zekri email orcid 1, 2; Hannou Zerkani2; Hanane Elazzouzi1, 2; Touria Zair2; Mohammed Alaoui El Belghiti1
1Laboratory of Spectroscopy, molecular modeling, materials and nanomaterials, Water and Environment – University Med IV- Faculty of Sciences.4- Avenue Ibn Battouta.B.P.1014 RP, Rabat, Morocco.
2Laboratory of Chemistry of Bioactive Molecules and Environment, University Moulay Ismail, Faculty of Sciences, BP 11201. Zitoune, Meknès, Morocco.
Abstract
The correlation between the contents of polyphenols and flavonoïds and the degree of antioxidant activity of various extracts from M. pulegium (L.) and M. spicata (L.), obtained by different solvents and methods, was investigated. The crude extracts were prepared by mixing areal parts in powder with methanol/water solution. They were subjected later to liquid-liquid extraction via solvents with progressive polarity (chloroform, ethyl acetate and n-butanol) by maceration and soxhlet techniques. The total phenol and flavonoïds contents from crude extracts and their fractions were determined by using Folin-Ciocalteu and AlCl3 assays respectively. The antioxidant activity of extracts was evaluated by DPPH• (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging test. This activity was measured by inhibition concentration 50% (IC50) values. Generally, higher extract yields were obtained by the soxhlet extraction technique; the crude extracts recorded the best yields for M. pulegium by soxhlet (26.37%) and maceration (13%) while for M. spicata, the aqueous extract by soxhlet (34.9%) and crude one by maceration (9.4%) showed the higher yields. The higher phenolic and flavonoïds contents were found in crude extracts by maceration for both mints whereas by soxhlet, the ethyl acetate and/or n-butanol extracts demonstrated the strongest contents. These extracts, rich in flavonoïds, showed a positive correlation since they have exhibited better antioxidant activity compared to ascorbic acid as the antioxidant reference (IC50= 0.051 mg/ml).
Keywords
Mentha; polyphenols; flavonoids; extraction; DPPH˙test
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