Antioxidant Activity, Total Phenolic, And Flavonoid Content Of Aerial Parts Of Tamarix Gallica

Drabu S, Chaturvedi S, Sharma M


The present study was designed to investigate the antioxidant activities ofmethanolic extract of aerial parts of TamarixGallica and to evaluate the phenolic and flavonoid content of the plant.

The antioxidant activity of methanolic extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and ferric-reducing/antioxidant power (FRAP) assays. The total phenolic content was determined according to the Folin−Ciocalteu procedure and calculated in terms of gallic acid equivalents (GAE). The flavonoid content was determined by the gravimetric method in terms of quercetin equivalents.

The methanolic extract of aerial parts of TamarixGallicashowed highantioxidant activityas compared to standard ascorbic acid used in the study. The results were found as 6.99498mg/100g for total content of phenols, 47.61905mg/100g fortotal flavonoid content and IC50of 0.5mg/ml for the antioxidant activity.

TamarixGallicais a potential source of natural antioxidant for the functional foods and nutraceutical applications.


Tamarix Gallica; Antioxidant; Total Phenols; Flavonoid; DPPH; ferric reducing assay.

Full Text:



Halliwell B, Gutteridge JM. (1984).Oxygen toxicity, oxygen radicals, transition metals and disease. Biochemical Journal.219, 1–4.

Muramatsu H, Kogawa K, Tanaka M, Okumura K, Koike K, Kuga T. (1995). Superoxide dismutase in SAS human tongue carcinoma cell line is a factor defining invasiveness and cell motility. Cancer Research. 55, 6210–6214.

Steinberg D, Parthasarathy S, Carew TE, Khoo JC, Witztum JL.(1989). Beyond cholesterol.Modification of low density lipoprotein that increase its artherogenicity. The New England Journal of Medicine. 320, 915–924.

Diplock AT, Charleux JL, Crozier WG,Kok FJ, Rice EC, Roberfroid M. (1998). Functional food science and defense against reactive oxidative species. British Journal of Nutrition.80, 77–112.

Kumar, GS, Nayaka, H, Dhamesh, S.M ,Slimath, P.V.(2006).Free and bound phenolic antioxidants in amla and turmeric. Journal of food Composition. 19, 446-452.

Cousins, M., Adelberg, J., Chen, F. and Rieck, J. (2007). Antioxidant capacity of fresh and dried rhizomes from four clones of turmeric (Curcuma longa L.) grown invitro. International Crops and Products. 25, 129-135.

Aqil F, Ahmed I, Mehmood Z. (2006). Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turkish Journal of Biology. 30, 177-183.

Kaliora, A. C., Dedoussis, G. V. Z.,& Schmidt, H.(2006). Dietary antioxidants in preventing atherogenesis. Atherosclerosis, 187, 1–17.

Kong, Q., &Lillehei, K. O. (1998). Medical Hypotheses.51(5), 405–409.

Zhou YC, Zheng RL. (1991). Phenolic compounds and an analog as superoxide anion scavengers and antioxidants. Biochemical Pharmacology. 2, 1177-1179.

Ito N, Fukushima S, Hasegawa A, Shibata M, Ogiso T. (1983).Carcinogenicity of butylatedhydroxy anisole in F344 rats.Journal of the National Cancer Institute. 70, 343-347.

Namiki M. (1990). Antioxidants/antimutagens in food. FoodScience and Nutrition. 29, 273-300.

Alpinar K, Ozyurek M, Kolak U, Guclu K, Aras C, Altun M, Celik SE, Berker KI, Bektasoglu B, Apak R . (2009). Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey. Food Science and Technology Research. 15, 59-64.

Amic D, Davidovic-Amic D, Beslo D, Trinajstic N. (2003). Structure-radical scavenging activity relationship of flavonoids. CroaticaChemicaActa. 76, 55-61.

Khandelwal KR. (2006). Practical pharmacognosy techniques and experiments.(16th ed.),Pune: Nirali publication.(pp149-156).

Hinneburg,I, Damien Dorman, H J, Hiltanen, R. (2006). Antioxidant activities from selected culinary herbs and spices. Food Chemistry. 97, 122-129.

S.D.Sanja, N.R.Sheth, N.K.Patel, Dhaval Patel, Biraju Patel. (2009). Characterization and evaluation of antioxidant activity of Portulacaoleracea.International Journal of Pharmacy and Pharmaceutical Sciences.(Vol1, Issue1, July-Sept 2009).

Oyaizu M., Studies on product of browning reaction prepared from glucosamine. 1986). Japanese Journal of Nutrition. 44,307-315.

Ayurvedic Pharmacopoeia of India (2002).

Harborne, J. B. (1973). Phytochemical methods. (2nd ed.).London: Chapman and Hall Ltd. (pp278).

Maisuthisakul P, Suttajit M and Pongsawatmanit R (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry. 100, 1409-1418.

Ribeiro,SMR, Barisa, LCA, Queriz,JH, Knodler, M, Schieber A. (2008).Phenolic C ompoudsand antioxidant capacity of Brazilian mango varieties. Food Chemistry. 110, 620-626.

Razali, N., Razab, R., Mat Junit, S. and Abdul Aziz, A. (2008). Radical scavenging and reducing properties of extracts of cashew shoots (Anacardiumoccidentale). Food Chemistry. 111, 38–44.

Javanmardi, J., Stushnoff, C., Locke, E. and Vivanco, J.M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry. 83, 547-550.

Shahadi, F., Janitha, P.K., Wanasundara, P.D., Phenolic antioxidants.(1992). Critical Reviews inFood Science and Nutrition. 32(1), 67-103.

Prior, R.L; Wu, X; Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of. Agricultral and Food Chemistry. 53, 4290-4303.

Kessler, M., Ubeaud, G.and Jung, L. (2003). Anti and pro-oxidant activity of rutin and quercitin derivatives. Journal of Pharmacy and Pharmacology. 55, 131-142.

Cook,N.C.andSamman,S.(1996).Flavonoids-Chemistry,Metabolism,Cardioprotectiveeffects and dietary sources.The Journal of Nutritional Biochemistry.7, 66-76.

Dreosti I E, Antioxidant polyphenols in tea, Cocoa and wine. (2000). Nutrition, 16, 692.


  • There are currently no refbacks.

Copyright (c)

                AR Journals

Street 1st, Gaytri Vihar, Pinto Park, Gwalior, M.P. India

     (Design) 2009-2021


Follow @arjournals on Twitter