پیوندهای مفید
آمار
| تعداد نشریات | 31 |
| تعداد شماره‌ها | 708 |
| تعداد مقالات | 6,658 |
| تعداد مشاهده مقاله | 9,204,738 |
| تعداد دریافت فایل اصل مقاله | 6,316,451 |
Comparison and correlation of phytochemical content with antioxidant potential of different parts of Argan tree, Argania spinosa L. | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 19، شماره 2، تیر 2021، صفحه 261-266 اصل مقاله (708.54 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2021.4743 | ||
| نویسندگان | ||
| Yousra El Idrissi؛ Hamza El Moudden,؛ Hicham Harhar؛ Abdelkader Zarrouk* ؛ Mohammed Tabyaoui | ||
| Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences-Rabat, Mohammed V University of Rabat, BP 1014- Rabat, Morocco | ||
| چکیده | ||
| The Argan tree or Argania spinosa L. is a plant in the Sapotaceae family. It is an endemic tree from Morocco. This study aims to evaluate the phytochemical and antiradical potential of different parts of Argan for the further valorization of this organic material. Seeds, kernels, pulps, leaves, and branches were targeted for this purpose and were soxhlet extracted with methanol. Amongst the different parts, leaves displayed the greatest DPPH radical scavenging ability with an IC50 value (4.37 µg mL-1) close to that of ascorbic acid (1.97 µg mL-1). This observation was true for the ABTS assay as well. Accordingly, leaf extract was also the highest in polyphenols content (TPC) content, while seeds recorded the lowest value. The results were not so different for the flavonoid content, where leaf extract recorded the highest content. The leaves and branch of Agran seem to be the richest in antioxidant agents, as shown by the gathered data and results. Hence, it could be used as an important source of natural antioxidants. | ||
| کلیدواژه‌ها | ||
| Antioxidant activity, phenolic compounds, DPPH؛ ABTS, Argania spinosa L. skeels | ||
|
سایر فایل های مرتبط با مقاله
|
||
| مراجع | ||
|
Aithammou, R, Harrouni, C, Aboudlou, L, Hallouti, A, Mlouk, M, Elasbahani, A, Daoud, S 2019, Effect of clones, year of harvest and geographical origin of fruits on quality and chemical composition of Argan oil. Food Chemistry, 297: 124749.
Arnao, MB, Cano, A, Acosta, M 2001, The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73: 239-244
Arts, IC, Hollman, PC 2005, Polyphenols and disease risk in epidemiologic studies. American Journal of Clinical Nutrition, 81: 317-325.
Charrouf, Z, Guillaume, D 2002, Secondary metabolites from Argania spinosa (L.) Skeels. Phytochemistry Reviews, 1: 345-354.
Charrouf, Z, Guillaume, D 1999, Ethnoeconomical, ethnomedical, and phytochemical study of Argania spinosa (L.) skeels. Journal of Ethnopharmacology, 67: 7-14.
Charrouf, Z 1998, Valorisation des produits de l’arganier pour une gestion durable des zones arides du sud-ouest marocain. Report to Mohammed V University, Morocco (In French).
El Monfalouti, H, Charrouf, Z, Belviso, S, Ghirardello, D, Scursatone, B, Guillaume, D, Denhez, C, Zeppa, G 2012, Analysis and antioxidant capacity of the phenolic compounds from argan fruit, Argania spinosa (L.) skeels. European Journal of Lipid Science and Technology, 114: 446-452.
El Adib, S, Aissi, O, Charrouf, Z, Ben Jeddi, F, Messaoud, C 2015, Argania spinosa var. mutica and var. apiculata: Variation of Fatty-Acid Composition Phenolic Content and Antioxidant and α-Amylase-Inhibitory Activities among Varieties Organs and Development Stages. Chemistry & Biodiversity, 12: 1322-1338.
Huang, B, Ke, H, He, J, Ban, X, Zeng, H, Wang, Y 2011, Extracts of Haleniaelliptica exhibit antioxidant properties in vitro and in vivo. Food and Chemical Toxicology, 49: 185-190.
Jia, Z, Tang, M, Wu, J 1999, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555-599.
Khallouki, F, Spiegelhalder, B, Bartsch, H, Owen, RW 2005, Secondary metabolites of the Argan tree (Morocco) may have disease prevention properties. African Journal of Biotechnology, 4: 381-388.
Moussaoui, H, Bahammou, Y, Idlimam, A, Lamharrar, A, Abdenouri, N 2019, Investigation of hygroscopic equilibrium and modeling sorption isotherms of the Argan products: A comparative study of leaves, pulps, and fruits. Food and Bioproducts Processing, 114: 12-22.
Moukal, A 2004, L’arganier, Argania spinosa L. (Skeels), usage thérapeutique, cosmétique et alimentaire. Phytothérapie. 2: 135-141.
M'hirit, O, Benzyane, M, Benchekroune, F 1998, L'Arganier: Une espece fruitiere-forestiere a usages multiples. Mardaga, (In French).
Pandey, KB, Rizvi, SI 2009, Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity 2: 270-278.
Rice-evans, C, Miller, N, Paganga, G 1997, Antioxidant properties of phenolic compounds. Trends in Plant Science 2: 152-159.
Singleton, VL, Orthofer, R, Lamuela-Raventos, RM 1999, Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299:152-178.
Sun, B, Ricardo-da-Silva, JM, Spranger, I 1998, Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins. Journal of Agricultural and Food Chemistry, 46: 4267-4274.
Vela, JC, Marchart, SS, Lucas, IG, Martinez, RB 2002, Evolution of phenolics and polyphenoloxidase isoenzymes in relation to physical–chemical parameters during loquat (Eriobotrya japonica cv. algerie) fruit development and ripening. In: International Symposium on Loquat, 161-164.
Yassine, O, Fatima, B, Faouzi, SM 2019, A novel extraction of polyphenols, flavonoids and tannins obtained from Argania spinosa hulls: Modeling and optimization of the process using the response surface methodology. In: International Conference of Computer Science and Renewable Energies (ICCSRE). IEEE. 1-6.
Zhar, N, Naamani, K, Dihazi, A, Jaiti, F, El Keroumi, A 2016, Comparative analysis of some biochemical parameters of Argan pulp morphotypes (Argania spinosa (L) Skeels during maturity and according to the continentality in Essaouira region (Morocco). Journal of Agricultural and Food Chemistry, 22: 361-370. | ||
|
آمار تعداد مشاهده مقاله: 946 تعداد دریافت فایل اصل مقاله: 844 |
||
