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Research Journal of Pharmacy and Technology
Year : 2016, Volume : 9, Issue : 11
First page : ( 2009) Last page : ( 2016)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2016.00410.8

Effect of solvents extraction on HPLC profile of phenolic compounds, antioxidant and anticoagulant properties of Origanum vulgare

Mohamed Amal A.1, Ali Sami I.1,*, Sameeh Manal Y.2, El-Razik Tamer M. Abd3

1Plant Biochemistry Dept., National Research Centre, 33 El Bohouth St., Dokki, Giza, Egypt. P.O. 12622, ID: 60014618

2Chemistry Dept., University College-Al Leith-Umm Al-Qura University, Saudi Arabia

3Medicinal and Aromatic Plants Research Dept., National Research Centre, 33 El Bohouth St., Dokki, Giza, Egypt. P.O. 12622, ID: 60014618

*Corresponding author E-mail: samiali.nrc@gmail.com

Online published on 2 March, 2017.

Abstract

Origanum vulgare is traditionally used as food and medicinal plant. In the present study, the influence of three solvents; methanol, acetone and dichloromethane on total phenolic content, total flavonoid content, HPLC profile of phenolic compounds, antioxidant, and anticoagulant activities of O. vulgare were evaluated. Methanol extract showed the highest total phenolic content among the other two extracts; however the highest total flavonoid content was detected in acetone extract. HPLC results revealed the presence of eleven phenolic compounds and the methanol extract had the highest extraction capacity from quercetin, rutin and catechin as compared to acetone and dichloromethane extracts. All extracts exhibited both antioxidant and anticoagulant activities and methanol extract was superior compared to other extracts in the antioxidant activity while the acetone and dichloromethane extracts exhibited the highest anticoagulant activity in prothrombin time (PT) and activated partial thromboplastin time (APTT) tests. This study showed that extracts of O. vulgare may be considered as an important source for natural antioxidant and anticoagulant agents for application in pharmaceutical and food industries.

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Keywords

Antioxidant activity, anticoagulant activity, HPLC, Origanum vulgare, phytochemicals.

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