TY - JOUR
T1 - Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower
AU - Shyu, Yung Shin
AU - Lin, Jau Tien
AU - Chang, Yuan Tsung
AU - Chiang, Chia Jung
AU - Yang, Deng Jye
N1 - Funding Information:
This work was supported by Chun Shan Medical University, Taichung, Taiwan (Project Nos. CSMU-96-OM-B-005 and CSMU-96-OM-A-088).
PY - 2009/7/15
Y1 - 2009/7/15
N2 - Antioxidant activities of ethanolic extract from dill flower and its various fractions were evaluated with 2,2-diphenyl-1-picrylhydrazyl radical scavenging, Trolox equivalent antioxidant capacity, reducing power, chelating power, and β-carotene bleaching assays. The flower extract was successively separated into n-hexane, ethyl acetate and ethanol soluble fractions by liquid-liquid partition. Dill leaf and seed extracts were used for comparison. In all assays, the flower extract showed higher antioxidant activity than the leaf and seed extracts. With regard to various fractions of the flower extract, the sequence for antioxidant activity was ethyl acetate fraction > ethanol fraction > original flower extract > n-hexane fraction. Phenols including flavonoids and proanthocyanidins should be responsible for antioxidant abilities of the flower extract. Chlorogenic acid, myricetin, and 3,3',4′,5,7-pentahydoxyflavan (4 → 8)-3,3′,4′,5,7-pentahydoxyflavan were the major phenolic acid, flavonoid, and proanthocyanidin, respectively, in the dill flower extract.
AB - Antioxidant activities of ethanolic extract from dill flower and its various fractions were evaluated with 2,2-diphenyl-1-picrylhydrazyl radical scavenging, Trolox equivalent antioxidant capacity, reducing power, chelating power, and β-carotene bleaching assays. The flower extract was successively separated into n-hexane, ethyl acetate and ethanol soluble fractions by liquid-liquid partition. Dill leaf and seed extracts were used for comparison. In all assays, the flower extract showed higher antioxidant activity than the leaf and seed extracts. With regard to various fractions of the flower extract, the sequence for antioxidant activity was ethyl acetate fraction > ethanol fraction > original flower extract > n-hexane fraction. Phenols including flavonoids and proanthocyanidins should be responsible for antioxidant abilities of the flower extract. Chlorogenic acid, myricetin, and 3,3',4′,5,7-pentahydoxyflavan (4 → 8)-3,3′,4′,5,7-pentahydoxyflavan were the major phenolic acid, flavonoid, and proanthocyanidin, respectively, in the dill flower extract.
KW - Anethum graveolens L.
KW - Antioxidant
KW - Dill flower
KW - Flavonoid
KW - Phenol
KW - Proanthocyanidin
UR - http://www.scopus.com/inward/record.url?scp=61449167837&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2008.12.039
DO - 10.1016/j.foodchem.2008.12.039
M3 - Article
AN - SCOPUS:61449167837
SN - 0308-8146
VL - 115
SP - 515
EP - 521
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -