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Original Research

CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THE AQUEOUS AND ETHANOLIC EXTRACT FROM SAUSSUREA LAPPA ROOTS

SOHEIR F.M. ALLAM 1, and WALAA S.M. AMIN 2.

Vol 17, No 06 ( 2022 )   |  DOI: 10.5281/zenodo.6786700   |   Author Affiliation: Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt 1; Assistant Professor, Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt 2.   |   Licensing: CC 4.0   |   Pg no: 1760-1774   |   To cite: SOHEIR F.M. ALLAM, and WALAA S.M. AMIN. (2022). CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THE AQUEOUS AND ETHANOLIC EXTRACT FROM SAUSSUREA LAPPA ROOTS. 17(06), 1760–1774. https://doi.org/10.5281/zenodo.6786700   |   Published on: 28-06-2022

Abstract

Plant extracts have been widely used for their anti-inflammatory, antifungal, antiviral and antibacterial properties. The present study was conducted to investigate the potential use of S. lappa roots as a source of bioactive compounds. Boiled aqueous and ethanol solvent fractionates were evaluated for antioxidant efficacy. The chemical composition, antioxidant activity, phenolic and flavonoids compound properties, total carotenoids and vitamin C of the extracts was examined using various in vitro assays. The total contents of phenols and flavonoids were determined by the Folin-Ciocalteu's Colorimetric and the aluminum nitrate method, respectively. Phenols and flavonoid compounds were detected and identified in the active fraction based on spectrophotometer and HPLC analysis data. The results showed that protein content was 2.74and 4.37%, while fat content was 5.74and9.57% for the aqueous and ethanol extracts, respectively. Higher content of vitamin C and carotenoids was observed for ethanolic extract, reaching 35.06 and 4.07 (mg/100g), compared to the content in the aqueous extract of 24.53 and 0.96 (mg/100g), respectively. The extractsofS. lappa roots were appreciably different for the studied solvents as ethanol extract was more active than aqueous extract. The higher antioxidant activity of ethanol extract appeared be related to the high amount of phenols and flavonoid compounds and higher number of phytochemicals. In the aqueous extract, the highest flavonoids detected included rutin, myricetin, quercitin and neringein and the largest amounts of phenols were Vanillic acid and Salicylic acid. In the ethanolic extract of S.lappa root, the most abundant compounds were Rutin and Myricetin, Salicylic acid, Vanillic acid, Caffeine and Pyrogallol). In conclusion, S. lappa roots used to help prevent antioxidant stress as a value-added product, and natural food supplement.


Keywords

Saussurealappa, Costus root, Phytochemicals, Antioxidant activity, Phenols and Flavonoids compounds, Carotenoids.