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KMID : 1161420100130051224
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Journal of Medicinal Food
2010 Volume.13 No. 5 p.1224 ~ p.1231
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Antioxidant Properties of Urtica pilulifera Root, Seed, Flower, and Leaf Extract
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Ozen Tevfik
Collu Zeynep
Korkmaz Halil
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Abstract
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This study was conducted to evaluate the antioxidative properties of hydroalcoholic (80%) extracts from different parts of Urtica pilulifera L. (Family Urticaceae), including leaf (UPL), flower (UPF), seed (UPS), and root (UPR). Antioxidative activity of the extracts was measured using the ferric thiocyanate method, thiobarbituric acid method, reductive potential, metal chelating, free radical, superoxide anion radical, and hydrogen peroxide scavenging activity. In addition, the results were compared with antioxidants such as tert-butylated hydroxyanisole (BHA), tert-butylated hydroxytoluene (BHT), and α-tocopherol. Total antioxidant activities of UPS, UPF, UPL, UPR, BHA, BHT, and α-tocopherol were 88.79%, 85.13%, 86.72%, 78.46%, 81.31%, 76.12%, and 46.28%, respectively. Like the antioxidant activity, the reducing power and the superoxide anion radical and free radical scavenging activities of UPL, UPF, UPS, and UPR are concentration dependent. A correlation between higher antioxidant activity and the amount of total phenolics was found in the extracts.
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KEYWORD
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antioxidant activity, hydroalcoholic extract, phenolic compounds, radical scavenging activity, Urtica pilulifera
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