A comparative study of polyphenolic composition and In-vitro antioxidant activity of lllicium verum extracted by microwave and soxhlet extraction techniques

Indian Journal of Pharmaceutical Education and Research

Volumn 46, Issue 3, 2012, Pages 228-234

  Rao, Kareti Srinivasa ^a   Keshar, Nargesh Kumar ^a   Ravi Kumar, B V V ^a  

^a ROLAND INSTITUTE OF PHARMACEUTICAL SCIENCES   (India)

Author keywords

Antioxidant activity; Lllicium verum; Microwave assisted extract; Total flavonoids content; Total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ANTIOXIDANT; ASCORBIC ACID; CATECHIN; FLAVONOID; GALLIC ACID; HYDROXYL RADICAL; ILLICIUM VERUM EXTRACT; NITRIC OXIDE; PHENOL; PLANT EXTRACT; POLYPHENOL; SCAVENGER; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; COMPARATIVE STUDY; CONTROLLED STUDY; DRY WEIGHT; IN VITRO STUDY; INHIBITION KINETICS; MICROWAVE IRRADIATION; PROCESS OPTIMIZATION; SOXHLET EXTRACTION;

EID: 84867734418     PISSN: 00195464     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Proestos C, Komaitis M. Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds. LWT Fd Sci Tech 2008;41:652-59.
2. Hemwimon S, Pavasant P, Shotipruk A. Microwave-assisted extraction of antioxidative anthraquinones from roots of Morinda citrifolia. sep puriftechnol 2007;54:44-50.
3. Pan YM, Wang K, Huang SQ, Wang HS, Mu XM, He C H. Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chem 2008;106:1264-70.
4. Pallaroni L, Holst CV, Eskilsson CS, Bjorklund E. Microwave-assisted extraction ofzearalenonefrom wheatand corn. Anal. Bioanal. Chem. 2002;374:161-6.
5. Cai YZ, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life scie 2004;74:2157-84.
6. Pan YM, Liang Y, Wang HS, Liang M. Antioxidant activities ofseveral Chinese medicine herbs. Food Chem 2004;88:347-50.
7. Pan YM, Zhu ZR, Huang ZL, Wang HS, Liang Y, Wang K. Characterisation and free radical scavenging activities of novel red pigment from Osmanthus fragrans seeds. Food Chem 2009;112:909-13.
8. Vaishali C. Rapid and Easy Identification of lllicium verum Hook. f. and its Adulterant lllicium anisatum Linn. by Fluorescent Microscopy and Gas Chromatography. J AOAC lnt 2005;88:703-6.
9. Lederer I. Combination of TLC and HPLC-MS/MS Methods. Approach to a Rational Quality Control of Chinese Star Anise. J Agric. Food Chem 2006;54:1970-4.
10. Singh G, Maurya S, Lampasona MP, Catalan C. Chemical constituents, antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits. J Sci Food Agric 2006;86:111-21.
11. Yadav AS, Bhatnagar D. Chemo-preventive effect of Star anise in N-nitrosodiethylamine initiated and phenobarbital promoted hepato-carcinogenesis. Chem Biol Interact 2007;169:207-14.
12. Keawpradub N, Salaeh S, Muangwong S. Free radical scavenging activity of star anise (lllicium verum). JSciTech 2001;23:527-36.
13. Padmashree A, Roopa N, Semwal AD, Sharma GK, Agathian G, Bawa AS. Star-anise (lllicium verum) and black caraway (Carum nigrum) as natural antioxidants. Food Chem 2007;104:59-66.
14. Slinkard K, Singleton VL. Total phenol analyses: automation and comparison with manual methods. Am J Enol Viticult 1977;28:49-55.
15. Kim D, Jeong S, Lee CH. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 2003;81:321-7.
16. Blios MS. Antioxidant determinations by the use of a stable free radical. Nature 1958;26:1199-1204.
17. Marcocci L, Maguire JJ, Droy MT. The nitric oxide scavenging properties of Gingo biloba extract EGb 761. Biochem Biophys Res Comm 1994;15:748-53.
18. Halliweil B, Gutteridge JMC, Amoma OL. The deoxyribose method: a simple test tube assay for the determination of rate constant for reaction of hydroxyl radical. Anal Biochem 1987;165:215-20.
19. Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex. Specifie application to the determination of vitamin E. Anal Biochem 1999;269:337-41.
20. Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jpn J Nutr 1986;44:307-15.
21. Sultana B, Anwar F, Przybylski R. Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam Trees. Food Chem 2007;104:1106-14.
22. Gao X, Ohlander M, Jeppsson N, Bjork L, Trajkovski V. Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation. J Agr Food Chem 2000;48:1485-90.
23. Aneta W, Jan O, Renata C. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 2007;105:940-5.
24. Sanchez-Moreno C. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol lnt2002;8:121-6.
25. Bondent V, Brand-Williams W, Bereset C. Kinetic and mechanism of antioxidant activity using the DPPH free radical methods. Food Sci Technol-LEB 1997;30:609-15.
26. Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW. High molecular weight plant polyphenolics (tannins) as biological antioxidants. J Agric Food Chem 1998;46:1887-91.
27. Hochestein P, Atallah AS. The nature of oxidant and antioxidant systems in the inhibition of mutation and cancer. Mutât Res 1988;202:363-7.
28. Babu BH, Shylesh BS, Padikkala J. Antioxidant and hepatoprotective effect ofAlanthus icicifocus. Fitoterapia 2001;72:272-7.
29. Gutteridge MC. Reactivity of hydroxyl and hydroxyl radicals discriminated by release of thiobarbituric acid reactive material from deoxy sugars, nucleosides and benzoate. Biochem J 1984;224:761-6.
30. Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation ofaphosphomolybdenum complex. Specifie application to the determination of vitamin E. Anal Biochem 1999;269:337-42.
31. Chou ST, Chiang BH, Chung YC, Chen PC, Hsu CK. Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chem 2006;98:618-23.