TOTAL PHENOLIC AND FLAVONOID CONTENTS AND ANTIOXIDANT ACTIVITY OF LANTANA CAMARA AND CUCURBITA PEPO (SQUASH) EXTRACTS AS WELL AS GC-MS ANALYSIS OF LANTANA CAMARA ESSENTIAL OILS
Journal Title: World Journal of Pharmaceutical Research - Year 2017, Vol 6, Issue 1
Abstract
This study aimed to determine total phenolic and flavonoid contents as well as evaluate antioxidant activity of the defatted methanolic extracts of flowers, leaves, stems and certain fractions (dichloromethane, ethyl acetate, n-butanol and water residue) derived from the defatted methanolic extract of Lantana camara and Cucurbita pepo (Squash) leaves besides, the essential oils of L. camara leaves and flowers by using (DPPH, ABTS and TAC assay). The chemical composition of L. camara essential oils was identified by GC-MS analysis. The results exhibited that the defatted methanolic extracts of L. camara (flowers, leaves and stems) have higher phenolic and flavonoid contents as well as antioxidant activity than C. Pepo (Squash) parts. Also, the ethyl acetate fraction of L. camara has the highest phenolic and flavonoid contents as well as the highest antioxidant activity (DPPH; SC50 = 11.82±0.21 μg/ mL, TAC; 290.96±6.71mg eq. ascorbic acid /g extract, ABTS; 94.03±0.25mm Trolox® eq. / 100g extract). There is a positive correlation between the total phenolic and flavonoid contents and the antioxidant activity of the tested extracts or fractions. GC-MS analysis of essential oil of L. camara leaves and flowers revealed the presence of 47 compounds in leaves and 40 compounds in flower. The major compounds in the leaf oil were 7(11) -selinen-4α-ol (14.50%) and cedrenol (6.50%) whereas, the major compounds in flower oil were cedrenol (10.71%) and farnesyl acetone (7.15%).
Authors and Affiliations
Dr. Mortada M. El- Sayed
Keywords
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