Evaluation of the Antioxidant Capacities and Total Phenolic Contents of Beech, Hornbeam and Poplar Barks

Document Type : Research Paper

Authors

1 M.Sc. Student, University of Agricultural Sciences and Natural Resource, Sari, Iran

2 Industrial wood and paper Department, University of Agricultural Sciences and Natural Resource, Sari, Iran

3 Pharmaceutical Chemistry Department, Mazandaran University of Medical Science, Sari, Iran

Abstract

The purpose of this study is to evaluate total phenol and flavonoids and antioxidant effects of beech and hornbeam and spruce; bark. Beech and hornbeam species of northern hardwood and spruce; species of planting trees, despite of their abundance, very little information about the chemical composition of their skin and their application is presented. Antioxidant compounds that prevent disease outbreaks and destruction of food can also be extracted from the skin these plants. After preparation of the bark, acetone extracts were obtained by soxhlet. First, the amount of total phenol and flavonoid extracts measured and then for evaluating the antioxidant properties of extracts; regenerative power and hydrazyl diphenyl pykryl methods were used. The results showed that the amount of phenol and flavonoids were highest in the bark of hornbeam and lowest in the bark of beech. Test results or trapping free radicals DPPH1 shpwed inhibitory concentrations 50% acetone extract of the bark of beech, hornbeam and spruce; respectively, 07.63, 17.33 and 3.86 micrograms per milliliter, respectively. Also beech extracts has more regeneration power compare with other species.
 

Keywords

References

[1]. Kumaran, A., and Karunakaran, R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97: 109-114.
[2]. Yen, G.C., and Duh, P.D. (1995). Antioxidant activity of methanolic extracts of Peanut hulsfrom various cultivars. Journal of the American Oil Chemist Society, 72: 1065-1067.
[3]. Ito, N., Fukushima, S., Hagiwara, A., Shibata, M., and Ogiso, T. (1983). Carcinogenicity of butylated hydroxyanisole in F344 rats. Journalof the National Cancer Institute, 70: 343-7.
[4]. Rice Evans, C. (2004). Flavonoids and isoflavones (absorption, metabolism and bioactivity). Free Radical Biology and Medicine, 36: 827-8.
[5]. Torkaman, J., and Seyam, S.H. (2009). Measurment of tannin in tree barks of Oak, Beech, Alder, Hornbeam and Black walnut. Journal of Medicinal Plant, 8(29): 58-63.
[6]. Vazquez, G., Santos, J., Freire, M.S., Antorrena, G., and Gonzalez, J. (2012). Extraction of antioxidants from eucalyptus bark. Wood Science Technology, 46: 443-457.
[7]. Niokhor Diouf, P., and Stevanovic, Tatjana. (2009) Antioxidant properties and polyphenol contents of trembling aspen bark extracts. Cloutier Alain, 43: 457-470.
[8]. Motavaslian, M. (1998). Measurement of Oak seed as medicine and nutrient. PhD thesis, Faculty of pharmacy, University of Tehran, 112 pp.
[9]. Arabshahi, D.S., and Urooj, A. (2007). Antioxidant properties of various solvent extracts of mulberry leaves. Food Chemistry, 102: 1233-1240.
[10]. Velioglu, Y.S., and Mazza, G. (1991). Characterization of flavonoids in petals of rosa damascene by HPLC and spectral analysis. Journal of Agricultural and Food Chemistry, 39: 463-467.
[11]. Hasler, A. (1992). Botanical, analytical and pharmacological aspect of Ginkgo biloba. Schweiz Apoth, 128(12): 341-347.
[12]. Singh, S., Shimada, K., and Singh, R.b. (2002). In vitro methods of assay of antioxidants (an overview). Food Reviews International, 24: 392-415.
[13]. Jeong, J., Chang, C., Chen, Z., and Park, T. (2007). Systematic aspects of foliar flavonoids in Subsect-Carpinus (Carpinus, Betulaceae). Biochemical Systematics and Ecology, 35 (9): 606-613.
[14]. Albert, L., Hofmann, T., I.Nemeth, Zs., Retfalvi, T.J., Koloszar, Sz., and Csepregi, I. (2005). Radial Variation of total phenol content in beech (Fagus Sylvatica L.) wood with and without red heartwood. European Journal of wood and wood products, 61(3): 227-230.
[15]. Jerez, M., Pinelo, M., Sineiro, J., and Jose, M. (2006). Influence of extraction conditions on phenolic yields from pine bark (assessment of procyanidins polymerization degree by thiolysis). Food chemistry, 94 (3): 406-414.
[16]. Rakic, S., Petrovic, S., Kukic, J., Jadranin, M., Tesevic, V., Povrenovic, D., and Siler Marinkovic, S. (2007). Influence of thermal treatment on phenolic compouds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 104: 830-834.
[17]. Kumar Gupta, A., and Neelam, M. (2006). Hepatoprotective activity of aqueous ethanolic extract of chamomile capitula in paracetamol intoxicated albino rats. American Journal of Pharmacology and Toxicology, 1(1): 17-20.
[18]. Ordone, A.A.L., Gomez, J.D., Vattuone, M.A. (2008). Antioxidant activities of Sechium edule swartz extracts. Food Chemistry, 97: 452-458.
[19]. Chang, Y.L., Kim, D.O., Lee, K.W., Lee, H.J., Lee, C.Y. (2002). Vitamin C equivalent anti oxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and food chemistry, 50(13):3713-3717.
[20]. Chung, Y.C., Chien, C.T., Teng, K.Y., and Chou, S.T. (2006). Antioxidative and mutagenic properties of Zanthoxylum ailanthoides Sieb & zucc. Food Chemistry, 97: 418-425.
[21]. Kartal, N., Sokmen, M., Tepe, B., Daferera, D., Polissiou, M., and Sokmen, A. (2007). Investigation of the antioxidant properties of Ferula orientalisL. using a suitable extraction procedure. Food Chemistry, 100(2): 584-589.
[22]. Hinneburg, I., Damien Dorman, H.J., and Hiltunen, R. (2006). Antioxidant activities of selected culinary herbs and spices. Food Chemistry, 97: 122-129.
[23]. Ebrahimzadeh, M.A., Hosseinimehr, S.J., Hamidinia, A., and Jafari, M. (2008). Antioxidant and free radical scavenging activity of Feijoa sallowianafruits peel and leaves. Pharmacologyonline, 1: 7-14.
[24]. Ebrahimzadeh, M.A., Pourmorad, F., and Hafezi, S. (2008). Antioxidant activities of Iranian corn silk. Turkish Journal of Biology, 32: 43-49.
[25]. Nabavi, S.M., Ebrahimzadeh, M.A., Nabavi, S.F., Hamidinia, A., and Bekhradnia, A.R. (2008). Determination of antioxidant activity, phenol and flavonoids content of parrotia persica Mey. Pharmacologyonline, 2: 560-567.
[26]. Yen, G.C. and Chen, H.Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry, 43(1):27–32.
[27]. Van Acker, S.A.B.E., Van Den Berg, D.J., Tromp, M.N.J.L., Griffioen, D.H., Van Bennekom, W.P., and Van der Vijgh, W.J.F. (1996). Structural aspects of antioxidant activity of flavanoids. Free Radical Biology and Medicine, 20(3): 331-342.
[28]. Hertog, M.L.G., Feskens, E.J.M., Hollman, P.H.C., Katan, M.B., and Kromhout, D. (1993). Dietary antioxidants flavonoids and the risk of coronary heart disease (the zutphen elderly study). Lancet, 342: 1007–1011.
[29]. Brand Williams, W., Cuvelier, M., and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie, 28: 25-30.
[30]. Lee, S.E., Hwang, H.J., Ha, J.S., Jeong, H.S. and Kim, J.H. (2003). Screening of medicinal plant extracts for antioxidant activity. Life Sciences, 73: 167–179.
[31]. Singh, S., and Singh, R.P. (2008(. In Vitro Methods of Assay of Antioxidants (an overview). Food Reviews International, 24: 392-415.
[32]. Sanchez Moreno, C., Larrauri, J.A., and Saura Calixto, F. (1999). Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Research International, 32:407–412.
[33]. Benzie, I.F.F., Wai, Y., and Strain, J.J. (1999). Antioxidant (reducing) efficiency of ascorbate in plasma is not affected by concentration. Journal of Nutritional Biochemistry, 10: 146–50.
[34]. Soares, A.A., Souza, C.G.M, Daniel, F.M., Ferrari, G.P., Costa, S.M.G., and Peralta, R.M. (2009). Antioxidant activity and total phenolic content of Agaricus brasiliensis in two stages of maturity. Food Chemistry, 112: 775-781.
[35]. Huang, D., Ou, B., and Prior, R.L. (200). The chemistry behind antioxidant capacity assays. Journal of Agricultur and Food Chemistry, 53: 1841.
[36]. Arabshahi, D.S. (2006). Studies on selected plant extracts with reference to their nutritional and pharmacological characteristics. PhD thesis, University of Mysore, Department of studies in Food Science and Nutrition, 121pp.
 
Forest and Wood Products
Volume 66, Issue 3 - Serial Number 3
October 2013
Pages 339-349

Files

Share

How to cite

Statistics